This is not a light, summery meal, but you know, I’m still enjoying it after the sun goes down and there is something about it that feels excessive and satisfying. So that is what this meal turned into: a warm, hearty dish that’s simple, but has some fruity flavors mixed into the richness. And then, I thought it would be nice to eat that with ricotta gnocchi with preserved lemon in them. I don’t know what exactly clicked, maybe it’s that I’ve been eating a lot of fruit in a savory context, but I decided to do beef short ribs braised with broccolini and plums in a soy sauce-based liquid. I decided I probably should DO something with them. Some of that has to do with the long evenings I’ve been spending outdoors in order to be with the people I love, and in the parts of California where you can find me, that means nights with flannel, wool socks, beanies and a fire, even at the height of summer.Īnyway, I had a wide open evening and a bunch of plums and pluots on my counter that I had been eating over the sink. I understand that it’s summer and not traditional braising season, but I was feeling prematurely into the way the August light has subtly shifted and felt a shade of autumn in my heart. Now, as I’m sitting in my living room sweating on my couch, it seems unimaginable that earlier this week, there was a crisp breeze whispering through my windows, begging me to braise.
#RIBS LORDE TEXTURE SERIES#
The Dyke Kitchen is a bi-weekly series about how queerness, identity, culture and love are expressed through food and cooking.