In April when the temps rise above 40, everyone around these parts switches over to iced coffee with a childlike glee that summah is just around the cornah.
However when the temps rise to the 80's we all just complain. It's too soon for the beach, in a day or two the temps will drop back to the 40's, everyone is hot in their Easter dresses, it's too soon for A/C. We complain because we know that summah does NOT arrive in April, no matter how much global warming is happening, the possibility of a snow storm exists right through the end of the month.
But hey, it was Easter and it was hot so we grilled and drank cold drinks and ate cool desserts.
Sriracha grilled shrimp is literally one of my most favorite things to grill. If you are a recipe person, use this recipe from Food 52: Spicy Shrimp Recipe.
If you are a just-wing-it cook like me, you basically marinate peeled and deveined shrimp in a gloopy mess of olive oil, Sriracha, garlic, Worcestershire sauce, brown sugar, …
So I fell off the blog writing horse, and then the horse ran away and left me to wander in the writers desert. It's hard to write all the time when you do it because you feel like it because sometimes you just don't feel it, y'know?
But then I was invited to join the Boston chapter of Les Dames d'Escoffier and after the annual meeting last night at Forge Baking Company, I remembered that I do actually like writing randomly about food and things related to eating, drinking, and basically being merry.