From The Email: On Charcuterie for Dinner

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A few months ago it hit me that what I wanted for my birthday was champagne and charcuterie in the sand. So I told Maxwell and he and a few of my best friends made it happen. This, alone, is a gift.And it was quite a spread: aside from the cured meats (labeled!), there were cheeses and one my favorite preserved foods, cornichons. We drank Gruet Brut (a $14 méthode champenoise sparkling wine from, get this: New Mexico) and watched the sun go down over an impossibly beautiful June evening.

Somehow, when the days are as long as they are right now (solstice is this weekend), it seems okay, almost downright nutritious to have something like charcuterie for dinner.

When was the last time you didn't eat dinner at a table, or just ate one food group? It can be liberating, no? Especially for those of us who spend a good deal of time trying to create balanced, nutritious meals each day.

I'm no young cucumber, but celebrating with my family and friends another year of life with nibbles of wild boar sausage, mustards, and fizzy festive wine made me feel nourished and spry. There are times when what nourishes us most is not the four food groups, but a larger presence.

Happy solstice, Happy June birthdays, and Happy summer.

Cheers,
Sara Kate

Last Week's Posted Email: From The Email: Favorite Sounds of The Kitchen

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.

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