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Weeded.
When I was working in restaurants and someone was falling behind, overwhelmed and frantic, we said they were, “in the weeds.”
It could happen to chefs facing a long line of chits that never stop ringing through, it could easily happen to servers with too many tables to handle – especially if the host, either intentionally or accidentally – filled a section in quick succession.
I’m not working in restaurants anymore, per se, but I am deep in the weeds.
My brimming basil bush is furious that I haven’t done much with it yet, so it’s throwing a tantrum and threatening to flower unless I get my act together. Corn season, one of my absolute favourites, has arrived in full force. I have cobs lined up ready for soups and risottos and salads and fritters. My pepper plants have been loving this year’s heat, and I’m trying to deal with a bumper crop of jalapeños, cayenne, and bells. My sister (and pickle partner) and I just finished jarring 20 litres of gherkins, and next up is giardiniera. And, on top of it all, I also decided to try my hand at making a sourdough starter from scratch. Tomorrow is Day 11, and looks like it will be the day of reckoning.
This is truly the definition of first world problems.
But still, I am deep in the weeds.
This Week…
Recipe: Chilled coconut and corn bisque (plus wine pairing)
Recipe: Carrots with Pistachio Pesto, Pomegranate, and Lemony Yogurt (plus wine pairing)
The time has come my friends.
The rest of this post must be paywalled. I wish I could just give everything away for free, I really do, but the mortgage man frowns upon that line of thinking.
You could always upgrade for as little as $6 Cdn per month, which is roughly $4 USD, and an absolute pittance in Euros.
If you’re not able to upgrade currently, I completely understand and I’m grateful for your attention no matter how you subscribe.
Join us on Saturday for the next free post.
Carrots with Pistachio Pesto, Pomegranate, and Lemony Yogurt
As with all my recipes, this allows for a bit of flexibility.