I Have a Serious Case of Spring Fever in the Kitchen: Can You Help Me?

I Have a Serious Case of Spring Fever in the Kitchen: Can You Help Me?

Kate Gagnon
Apr 16, 2014
(Image credit: The Rose on Fire under CC BY-SA 2.0)

Last week, early signs of spring buds had me buzzed with excitement for cooking. Fresh greens and flavorful cold salads monopolized my undivided attention, and I actually caught myself daydreaming about farmer's markets filled with ramps.

This week though, I actually caught a real sort of spring fever — the kind reserved for antsy high schoolers — where I didn't want to cook. Not at all, not even a little bit.

It's a funny thing as someone who writes a kitchen diary to admit that you rarely cooked this week at all. What did I actually eat? For lunch: a selection of $9 sandwiches from a coffee shop near work, Greek yogurt, or take-out sushi. For dinner: a very delicious assortment of things tossed with fancy Trader Joe's pasta, a whole mess of vegetable dumplings also from TJ's, and every other night I either ate out or consumed something so unmemorable it's already slipped my mind.

How can enthusiasm for cooking ebb and flow so wildly week to week? Part of my obstacle is a strange but real one — the obnoxiousness of grocery shopping in New York City. Our kitchen is typically stocked with a week's worth of whatever I can carry (2-3 half-full paper grocery sacks) and not much else, leading to odd meals when I haven't shopped so recently. Or if I've shopped at TJ's as I mentioned before, there's a lot of indulging in gourmet frozen things like the outrageously good lemon-grapefruit-fresh grape popsicle that I could have eaten seven more of and tried to call dinner.

In the winter, I wrote about being pulled out of the cooking rut by a particular recipe. Now that it's springtime, what do you suggest? What's your favorite meal to make this time of year?

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