Some people like it hot and dry, some like it hot and humid, others prefer it cool — I have not heard anyone yet ask for rain though, even amongst members of P.’s Irish family.
I am looking forward to Indian Summer, already — in Boston, they are amazingly beautiful. La chaleur, not my cup of tea, if you ask. I prefer it dry and moderately warm. Quite picky, you might say?
Yet, I can acknowledge that summer has the gift to provide a lot of beautiful produces, fruit and vegetables. Plenty of fresh colorful ingredients to make tasty, colorful salads, like this Crunchy Vegetable Salad, salade de légumes croquants.
Or to prepare seasonal fruit desserts.
Do you know anyone who would complain about this?
I am especially fond of this time of year when we finally see Apricots show their face. I never resist them.
Although I have not found the best ones yet, those eaten simply by the piece, juicy and sweet, making a mess after the first bite, I have already managed to cook them in a delectable clafoutis. Apricots are really a whimsical and difficult fruit to have right. Too ripe and they suddenly have an unpleasant taste of fermenting alcohol. Still hard and you feel as if you were eating a piece of sour plastic. I am sure that you might not believe me, or add that you have heard this before, but I will say it nonetheless: it was the best clafoutis that I ate in a while. Not the most beautiful one. Not the most presentable one. But so memorable. So much so that I have decided to make a second one tonight.
To enjoy the richness that summer has to offer, beside the heat. And while there are no recipes attached here, I hope that you will not mind. I could not wait to share my Apricot Happiness before I am done with the writing.