May is my birthday month, and so one that always feels a bit more sweet. I celebrated that sweetness with some musings in our member email on ways to fold honey into picnics, and plan to spend my birthday itself celebrating the sweetness of this season in a beautiful cabin up in the Tennessee mountains.
In recent months, I’ve been pondering a lot on the push and pull between sweet and sour. Initially an exploration related to food, and our desire in many cases to find balance between them (as with this shrub recipe), I came to the conclusion that for some dishes at least that balance makes all the flavors sing (again, as with shrubs).
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