I know it's particular and somewhat indulgent, but I always have fresh flowers in the house. They just brighten up the whole place, even when the kitchen faucet is broken and spewing water all over the floor (today) or the heat isn't working properly and it's winter in New England (last week).
They don't have to be fancy florist's arrangements, either. I grab what's on special at the supermarket and whatever it is (most of the time) keeps me happy -- or at least florally satisfied -- for the week. I love the bunches of daffodils and tulips available now and even splurge occasionally on parrot tulips (see photo). I know spring is coming when I see the daffodils in the buckets at the market.
A burst of colorful elegance makes me smile. I could undoubtedly find some scientific study somewhere confirming my theory that flowers have a calming effect on the frazzled working or non-working mom of the 21st century, but no need. We know what we know and I know that flowers and their aesthetic value are very positive and very powerful.
It's not exactly putting lipstick on a pig, but a vase of flowers improves the room no matter what. My culinary equivalent is a Mexican Mango Salad that I serve with almost anything. It's particularly useful to dress up and improve dishes my kids don't exactly love, such as fish. As an accompaniment to a grilled white fish, such as cod or tilapia, this is excellent. It is also a wonderful addition to any Mexican dish.
Mexican Mango Salad
2 avocados, peeled and cut into small cubes
2 mangoes, peeled and cut into small cubes
1 tsp jalapeno pepper, minced
1 cup cherry tomatoes, halved
juice of half a lime
fresh cilantro, chopped
salt
Mix first four ingredients in a bowl. Toss with lime juice and sprinkle with salt. Add fresh cilantro. Chill for at least an hour to allow flavors to develop. Serve as a salsa or salad with fish, chicken or beef.
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