Cooking
And that time is these gray days of early March.
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Good morning. “Dear Winter,” the sign in front of a local business read, “I’m breaking up with you.”
Me, too. I love cold, snow, thick ice, quartered oak roaring in the fireplace. I love sea smoke on the bay and the crunch of frozen leaves beneath my feet in the forest. But I don’t love those things enough to want winter to go on forever. I stare out the window at the bare trees out back, the dirt below them where once grasses waved, and the gray seeps in, a seasonal depression, and all I want to do is push south toward turquoise water, a high sun, sweat on my upper lip.
It’s time for a strawberry smoothie (above). Frozen strawberries, a really ripe banana, whole milk, a drop of honey, all whizzed together in the blender for breakfast on a Sunday morning — there’s no more reliable antidote to the winter blues than that. Think pink. The equinox is coming.
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Strawberry Smoothie
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Fortified by berries, I’ll turn my thoughts toward dinner, another seasonal dodge: clam fritters and mayo-ketchup sauce (what Eric Kim calls fry sauce), with plenty of limes. Eat that to the tune of “Independent Bahamas,” with mango slaw and cold beer, and you’ll see how easy it is to trick the mind, to bring sunlight and humidity into a cold March evening.
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