It wasn’t until Cabot Creamery delivered a box of cheddar, that I decided to toss cheddar back into my salads. The only reason why I stopped, was because feta, parmesan or goat cheese also became a few of my favorite salad additions. As a kid, Dad used to effortlessly toss large garden salads of tomato wedges, crisp iceberg lettuce, chunky carrot slices and thick, sliced cucumbers with cheddar chunks thrown into the bowl. Other people made similar salads with cubes of meat. Dad also introduced to us to salads made with greens grown from our backyard garden. When most people were eating sweet iceberg, we were munching on delicate, bitter greens: the type of pre-washed greens most people currently buy. Today’s salads are nuanced plates with artfully arranged vegetables.
August is our birthday month. It started off great. Jacinto remembered to wake up early the first Sunday of the month for us to attend church services, so we can stand together when the announcer ask for everyone born in August to stand up.
We dined at our favorite restaurant, The Cecil in Harlem. Danced to Lauren Hill and Lenny Kravtiz at AfroPunk Festival in the VIP section. Our birthdays are about two weeks apart, and when my birthday week occurred, it wasn’t a great start.
Sorry to break the news, but Summer is almost over. I agree… it went by fast. Winter seems as if it last forever. One day I was celebrating Spring at a tasting organized by Angry Orchard to introduce their seasonal Summer Honey Apple Hard Cider that is available from March into August. And, now I’m publishing a recipe using their Summer Honey into the late Summer.