Thanksgiving in June
Today, I’m experiencing what I refer to as “Yankee spin.” As a monthly magazine, we can’t turn information around as quickly as, say, a daily newspaper or even a weekly magazine. We work hard to bring you stories that are in season. The front of the magazine has the most contemporary information, since we can […]
By Annie Copps|Jun 05 2008|
Today, I’m experiencing what I refer to as “Yankee spin.” As a monthly magazine, we can’t turn information around as quickly as, say, a daily newspaper or even a weekly magazine. We work hard to bring you stories that are in season. The front of the magazine has the most contemporary information, since we can often get something in to our printer by deadline within a few weeks, but frankly that’s rare. We plan just about everything a year or so in advance, so that we can get summer beach shots in July when the kids are splashing around. We take photos of foliage in October when the oaks and maples are peaking. We’re constantly thinking and working on several different calendars. It gets confusing!
Today I’m working with our photo editor, Annie Card (she’s actually our former photo editor, filling in for Heather Marcus, who’s on maternity leave, and one heck of photographer in her own right), to schedule a beach-scene photo shoot this summer to run in the July/August 2009 issue. I’m also working with some chefs now on a spring-foods story for 2009 (so that we can get you some great pictures of these talented kitchen magicians with their beguiling fresh ingredients in season). I’m also testing recipes for Thanksgiving 2008 and calling friends together for a tasting dinner before my July 1 deadline — yeah, Thanksgiving in June! In addition, I’m trying to make dinner reservations for a July trip to Nantucket, my vacation destination. Yeah, it’s a little schizophrenic.
So on this rather cool spring day, I have an odd craving for Brussels sprouts and acorn squash. Go figure…
Do you think you could grill Brussels sprouts? I always broil – but since you are crossing all sorts of seasons at the moment – I wonder how those wonderful little sprouts would taste on the grill?
definitely–slice them in half, toss well with olive oil, salt and pepper.
Lay a wire cooling rack on top of the grill grates horizontally, so the sprouts won’t slip through.
Heat grill to medium highy and lay the sprouts cut-side down. Cover (if using a live fire grill and I hope you are… make sure to open the vents on the lid about half way. Don’t move them for a good 3 minutes–you want a deep brown caramelization. Using tongs, turn and cook the other side for about 2 minutes.
You may want to drizzle a little more olive oil before serving.
I love them this way, let us know how it worked for you.
-Annie
Anne, I just love your writing and interesting life. I write recipe articles for a Keep Me Current Publications in Maine. I love it. Wrote for the Courier for ten years. Just love it even if it can be stressful, tis fun..
Linda Pombriant