Oh hello spring. I see you there, all coy, flirting with us then dashing away when we get all hopeful. I saw crocuses last week, little purple cups scooping up sunlight next to snowdrops, and a fat, heavy bumble bee bobbing dopily through the cold.
March is meat-free month; for me it’s a month of veganism. I’ve eaten way too much cheese over winter, and ignored my own foodie morals too. Meat has meant comfort and easy cooking, and dinner has been lacklustre. Now, I’ve got spring and bright clean air and a fresh, complex approach to food. We’re moving out of our mouldy, dark house by the end of the month; since everything in the kitchen is covered in plaster dust and we spend so much time cleaning there’s little joy to be had cooking, I really can’t wait.
It’s so exciting learning to cook new things; I had completely forgotten the thrill of planning a meal that was different and demanding. Yesterday was a root vegetable gratin with mushroom and onion gravy and polenta-crusted smoked tofu. This morning was quinoa porridge, lunch will be a burrito full of TVP chilli, guacamole and maybe even some evil soy cheese. Exciting, fun, and delicious.