August is Escapes Month! The home sites are focusing on getting away from home for relaxation and inspiration. We at The Kitchen, however, are all about cooking at home, so we're looking for ways to escape at home, and for new inspiration.
When it comes to food, what does a summer ESCAPE mean to you? The freedom to indulge your summer passion for ice cream a little more? Taking turns cooking with your partner? New recipes from international travels? Al fresco meals in the park or on the fire escape? Potlucks with friends? Tell us what frees you and inspires you in summertime eating and drinking!
It's HOT around here (central Arkansas) at this time of year, so for us, the perfect escape is to find a cabin in the Ozarks (preferably near water) with a full kitchen.
We pack up all the food we need, pick up produce from stands along the way, and spend the weekend in the (slightly) cooler air cooking, reading, hiking, eating, and drinking a lot of wine.
We have amazing state parks, some with "cabins" that are more luxurious than any apartment I had in graduate school.
view Kelly H's profile
Spending about as much time as possible cooking and eating outside. This luxury is short lived in the Midwest.
Also, a trip to Spain's Basque country in September will definitely be a summer culinary escape.
view art's profile
Here in Boston, we have a little stoop where we spend most nights when it gets hot out. My method has been prepping that night's meal in the AM before work, so I have pretty much everything ready to go in the PM when it's too hot to lounge around the kitchen. We tend to eat pretty simply, so a nice g & t and a salad with stuff from the Farmer's Market are standard fare. Eating outside gives my hubby and I some time to catch up, free of the TV or other household distractions.
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We just hosted a bbq in a park in portland and about 40 friends showed up. That's totally summer. And berry picking.
view brittanykate's profile
I feel like I could live on tomatoes alone right now, they are just so good when they are fresh and local and warm from the summer sunshine. Lots of cold pasta salads, yesterday I made mexican chicken soup with fresh corn shaved from the cob, delicious!
In late August we will be escaping up to Waitsfield, VT and always delight in gathering produce, meats, eggs, etc. from local farms and preparing that nights dinner on the grill. There is a wonderful feeling of connection to be able to cut the head of lettuce from the soil and eat it that night with fresh mozzarella. I *love* Vermont. This year we are breaking up the trip with two nights in Montreal and a side trip to go look at some Portuguese Water Dog puppies. I've had a really stressful, busy summer so far (mainly work-related) and this upcoming vacation is what is getting me through the day-to-day.
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August to me is Ontario Peaches! 3 weeks of pure bliss - fresh peaches, peach curries, peach baked goods then taking some time to make preserves to savour until next August!
view Bets's profile