I won't. A month ago I wrote something on Facebook about how I hated the heat. How I was eating a watermelon in my underwear and sweating and was in a very very bad mood about the whole thing. Then a friend on the East coast said that she'd just had yet another snow storm. And I realised that I was being a brat. So I went out into the garden and lay out in my bikini and fell asleep at a weird angle and ended up with a red stripe down one half of the front of my body that looked more like a chemical burn than anything that could happen to someone who fell asleep in their garden. And then I went and got my hair cut and Casey brushed all the tiny bits of hair off my neck and I thought I was going to punch him in the face (raw neck + rough towel= pain). Hot weather puts me in a bad mood.
So I prayed for a cold front. And the cold front came. It's been raining on and off ever since, and we've put the heating on three times. And my bones feel cold. And I will not complain.
Did you ever play those games when you were a kid. The 'would you rather' games. Where you'd ask yourself if you'd rather be too hot or too cold for the rest of your life? Someone once asked me if I'd rather go to the toilet out of my mouth or have my mouth look like a dog's bottom. Really. I still think about it sometimes, and then, thankfully, remember that we don't ACTUALLY have to make these decisions in life. Anyway, I choose cold. You can always turn the heating on or put on an extra layer of clothes. You can't remove your skin to cool off. I'm sure that there are arguments for both sides, but I've always been a winter girl. I love the silence of it all, the solitude, the darkness and the depth. I love to ski. I love to look out over a white-washed landscape. I love snow days, even though grown-ups don't get them. And in Southern California, I love standing on an empty, rainy beach, looking out to the stormy sea, while my skin is pink with cold and the water feels warm in comparison. Salt water splashing into my face never tastes so good as those winter days.
And maybe it's because I moved to Southern California, where it's summer that feels like death. Where the heat makes everything wither and die, but I dread the summer. Everything grinds to a halt, and the air hovers in that almost mirage-like cloud and the pavement feels like it's going to crack to pieces like a dried up river bed. These last few days of spring, rain and freezing cold included, I want to savour for as long as possible. To sink into my sweaters and keep that extra blanket on the bed for as long as I can. Because I know what's coming, and that I'll hate it, and complain about it. Be warned, dear reader, the next few months of watermelon recipes will be accompanied by a subtle undertone of "whyyyy", and you might start thinking me a little annoying. I promise I'll come up with some good recipes to compensate.
In the meantime, here's a recipe to help hold on to the spring.
Elderflower and Blackberry Galettes
1 portion tart crust
1 cup fresh elder flowers
1 cup heavy cream
3 tb sugar
2 egg yolks
1/2 tsp vanilla
1/2 tsp cornstarch
Make the pastry and refrigerate it for at least 2 hours. Meanwhile, make the custard. Put the elderflowers in the cream, and heat to just below boiling. Remove from heat and allow to cool. Reheat, strain out the flowers, and pour the cream back in the pan. Add the sugar and vanilla. Beat the eggs in a separate bowl, then add a cup or so of the hot cream mixture and whisk it all together- then add the eggs back to the cream. Turn the heat on to medium, add the cornstarch, and heat the mixture gently, stirring constantly with a spatula so that it doesn't stick to the bottom. When it starts to bubble, heat and stir for another minute or so, then remove from the heat. If it's lumpy you can strain it, but I usually skip that step (More clean up? No thanks.). Allow to cool.
Roll out the pastry into a few large circles. Into the centre of each pastry circle, place about two tablespoons of the custard, then a handful of berries on top. Fold up the pastry around the mixture and transfer to a baking sheet. Do this with the remainder of the ingredients, then cook at 350 for about 30 minutes- or until the crust is golden brown and you cannot restrain yourself any longer. Serve with cream.