The Second Coming

Or maybe the third, I can't keep track. I'm talking about Winter, of course. It took forever to get here, sometime in late January if I remember right and then it just plain refused to leave. It lingered way into April which made the blooming season that much shorter and thwarted my usual joy in bringing in all the flowers for a good month and a half. Heck the lilacs barely lasted a week and I was only able to bring them in once before they started to vanish under the next wave of cold and rain. Then we had a respite and the first week of May brought warmth and we thought we were finally there. And the dogwoods bloomed. My favorite! (this year).

and in they came

so we could admire their beauty

and display them

but the warmth came so quickly that they immediately disappeared. And then it rained for two weekends which really put a crimp in my gardening, hence no tomatoes this year. And the following week the temperatures and humidity soared, the heat went off and air conditioner on if we were going to be able to sleep at all. Then last Friday, 50F and rain, heat back on. There goes the grilling plans for Memorial Day weekend. Winter stews instead.

Gypsy Goulash adapted from Back to Square One by Joyce Goldstein

Serves 6 to 8

1 tbsp paprika
2 tbsp finely minced garlic
1 tsp freshly ground pepper
2 lbs boneless pork shoulder, cut into 2 inch cubes
2 1/2 lbs. veal cut into 2 inch cubes
3 tbsp olive oil
1/2 cup diced pancetta or bacon
4 cups diced onions
2 cups diced green bell peppers
2 tbsp paprika
1/ 1/2 cups diced fresh or canned plum tomatoes
2 cups veal or chicken stock
Salt & freshly ground pepper

Mix together the paprika, 1 tbsp of the garlic, and the pepper and rub over the pork and veal. Cover and refrigerate over night.

Heat 3 tbsp of olive oil in a large skillet over medium-high heat. Add as many meat cubes as will fit without crowding and brown on all sides.

Transfer to a casserole, brown all the remaining meat. Then add the pancetta and onions and cook over low heat in the remaining fat until the onions are translucent, about 15 minutes. Add the diced pepper, remaining garlic and paprika and cook 10 minutes longer.

Transfer to the casserole with the meat. Add the tomatoes and stock to cover. Season to taste with salt and pepper. Bring to a boil, reduce the heat and simmer covered over low heat until the meat is tender, about 1 1/2 hours. Serve with buttered noodles or over toasted bread for lunch the next day.

and patiently wait to see if Sunday is more seasonable.

No? Maybe another stew.

Or maybe we'll just look out the window and wish for a better day, we've got herbs to plant!