Weekends are a time to put things on the back burner. I mean that literally, of course. It’s a time to slowly melt a great pile of onions to sweet, sticky bliss, bubble a pot of marinara sauce, or make chicken stock for the sake of good cooking sometime else. Sometime less languid than the weekend.
Happy St. Patty’s Day! If popular tradition had won us over, we’d be toasting pints of Guinness in leprechaun hats and forking up mouthfuls of corned beef with cabbage and potatoes right about now. But as much as I hold dear that classic meal, it just didn’t seem like an appropriate day for boiled potatoes and cabbage. At sixty degrees and sunny outside, it’s picnic time. Spring is here, and that’s reason enough to celebrate.