As the weather warms, the menu in our house changes rather abruptly to consist mainly of more things one might find cold and fresh from the garden. I think that’s why I love caprese salad most. It’s basically the cold garden thing with a little bit of lovely cheese thrown in. I find this to be the perfect compromise and lovely bonus to an otherwise outrageously healthy little meal. I actually sketched this just before Philippe served me the same for dinner as if I’d somehow conjured it up. This doesn’t seem to work as well with all the desserts I sketch, as those never seem to magically appear. But I guess that’s a good thing. If I ate half of those fantasy options I would be unable to wear my clothes. As I get older, my portion sizes have gotten ridiculously smaller in order to match my dwindling metabolism. Last year on this day, I was celebrating the various national days that crop up so I would be remiss not to wish you a very Happy National Garlic Day. I didn’t eat any garlic today, so I’ll have to make a note to celebrate that one tomorrow.

Although I eat mainly vegetables, the key difference is that they’re mostly cooked or sautéed during the winter months. In spring, things seem to landed fresh on the plate in their raw, and I’ve been told, far healthier form. I know that eating raw food is probably the best in most circumstances, but feel a little sense of loss for those warm versions of things. It’s gets so hot here sometimes in the summer though that anything cold is a welcome treat. That said, I would far before to just have a bowl of ice cream and call it good. I love the changing seasons, but sometimes I have trouble making the transition. I’m ready for the warmer weather as I’ve spent months complaining about the cold and then I’m not quite ready for the change in food. But spring just makes me happy so I eventually acquiesce.  I love to sit outside again and listen to the birds making all their little various bird sounds and enjoy the cool breeze as the sun begins to set.

Spring always seems rather short here in the Midwest. Some days are perfectly wonderful and then we have rains, thunderstorms and the dreaded tornado season. I remember all the times I spent hiding in the basement as a kid, and honestly it all felt rather like an adventure. I’ve never seen a tornado in my life though. They’ve been all around me, but I’ve thankfully never had to experience one firsthand. It’s still a concept that Philippe, coming from Paris, hasn’t quite adjusted to yet, and he has so many different NORAD and weather apps on his phone I no longer have to look myself and just ask him what’s coming next. But I’ve always loved living here. Having four distinct seasons is such a wonderful gift. And spring is one of my favorites, even with the storms, there’s such a wonderful feeling in the air. A positive sense of newness and hope that is exciting and feels like the year has only just begun. So, I embrace it. With all the fabulous changes that take place it’s truly an awesome time of year. And yes, I’m even starting to get used to idea that my food will be changing and sort of enjoying the idea of salad season.

Join us for the April Art Challenge: Spring Things,
Click Here to Learn More!

About the Doodlewash

Sennelier L’Aquarelle: Red Orange, Sennelier Red, Phthalocyanine Blue, Indian Yellow, Phthalo. Green Pale, and Payne’s Grey. Lamy Safari Al-Star Fountain Pen – Extra Fine, with Platinum Carbon black ink in an A6 Hahnemühle Watercolor Book.
 Day 19 - #WorldWatercolorGroup - Salad Season - Caprese Salad With Tomatoes Mozarella and Basil - #doodlewash
Posted by:Charlie O'Shields (doodlewash)

Creator of Doodlewash® and founder of World Watercolor Month™ (July) and World Watercolor Group™. Sharing daily watercolor illustrations and stories while proudly featuring talented artists from all over the world!

20 replies on “Salad Season

  1. Your painting looks good enough to eat. Caprese salad is one of my most favourite dishes. I eat it year round. It’s so simple and yet so incredibly delicious. I have all the ingredients in my fridge right now and your painting is tempting me to go make a midnight feast.

    Liked by 1 person

  2. great salad!
    yum, thinking of Caeser about now 🙂 Spring and Autumn = great seasons, aren’t they! though I get more anxious with Spring, knowing summer is next. I do not miss the tornadoes Charlie. We lived in Texas for several years near Dallas. oh Boy!

    Liked by 1 person

      1. yes, you are! had a friend who lived in MO and she couldn’t wait to move, she was so anxious. its funny… if its not tornadoes, its snow, or snakes, or something! lol but we do adjust. to our environments eventually.

        Liked by 1 person

  3. Lovely salad – now I’m craving that and it’s nowhere near lunchtime. Spring in Colorado is usually very short, too – like a day or two between snow and heat. But this year has been wonderful!

    Liked by 1 person

  4. How delightful to read about seasonal foods connected to weather seasons – that’s so true. I do lots of soups and stews in winter, lighter salads and chicken on the grill in summer. Of course in Southern California, the summer season is usually very long no matter what the calendar says. Your caprese salad looks delicious, just right for any time.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s