Friday, March 26, 2010

F2: Out like a lamb

Welcome again to Friday's Feast1. Today I'll be talking about March as a possible turning point in your menu selections.

Participants in this weeks Feast are as follows:


You know the old saying: "March— In like a Lion and Out like a Lamb". Typically this refers to the weather. At the beginning of March you probably have snow and bitter cold weather— and by the time the month concludes it looks more and more like spring. I also think that the dishes we prepare follow a similar pattern.

When March begins, we are still cooking dishes that help keep us warm. These bold lion-like dishes are powerful and keep us going when we feel cold and run down.

By the time you have reached the end of the month, you are now thinking spring and your dishes seem to reflect this. They may not be timid like a lamb, but they are lighter and cooler.

What are your thoughts? Do you notice that there is a certain point when your dishes change?


Next month is April. Even though I will be away next week, this gives you two weeks to share something April-like. Here are some ways of interpreting this month's theme:

  • April is in my [Blank]. What foods remind you of this month.
  • This year April also has Easter, do you have any Easter dishes or traditions you want to share.

So… if you have anything that relates to this topic, be sure to leave a comment and include the URL so I can include you in next weeks feast. Even if you have already posted on this topic in the past— your links are always welcome.


1 If you don't know what Friday's Feast is all about, please read the Friday's Feast page for a more detailed explanation. If you want to join in on the feast— be sure to leave a comment and include the URL to your post so I and others can know of your contribution. Also, if you want to see a particular topic— feel free to suggest it as well (I'm always looking for new inspirations).

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