What is it about summertime that makes us love sausages so?
Is it because they’re synonymous with grilling?
Or so simple to eat?
Or because that snap of a natural casing, enclosing spicy-sweet cured meat, accented by tangy mustard, is the perfect confluence of all the taste sensations: sweet, sour, salty and bitter?
Try as I might, I can’t get excited about the Wine Spectator “awards.”
Because they’re really not a measure of excellence; they’re only a publicity stunt that restaurants from coast to coast buy into for whatever free publicity it garners them.
They’re also a fraud.
If you like seasonal eating — and let’s face it who doesn’t? — then squash blossoms should be on your radar about now.
Yes, squash blossoms, those vivid yellow flower buds from whence the tender gourd emerges.
What are they, exactly? Well, for one thing, they’re the reproduction organs of a plant that can have sex with itself? How cool is that?