Sauced In New York Sometimes the food is in the sauce, sometimes we are
They call it the shoulder season, those weeks that stretch into a month (and then some) that bookend the two big seasons in North Creek: ski and rafting. In April and May, waiting for summer to arrive, I find an excitement in knowing that the sun is going to set a little later each day and that soon the garden will bloom, bringing with it a bounty of beautiful blossoms and delicious food. But the end of October (all the way through November), it’s accepting the fact that it’s going to be cold until next May. And even then, there could be a freak snowstorm (seriously – every single Memorial Day weekend since I’ve moved to upstate New York has been in the low 50s, rainy, freezing, requiring layers and boots). Yes, I live in a ski town. And yes, I snowboard. So there are days on the hill to look forward to – midweek when the trails are practically empty and I sometimes feel as if I am skiing on a private mountain. But when the leaves are all gone and you’re waiting for the snow, the shoulder season seems very long indeed.
So it was with somewhat heavy heart that the very last of the flowers were cut from the garden and we switched out the screens in the windows, unpacked our winter coats and started to put away our summer clothes. But with a trip to Mexico in the near future, I’m excited that I’ll soon be retrieving bathing suits and sundresses from the storage. A little sunshine and warm weather in November will hopefully hold me over until May.
