Adapting to change
26th May 2016
Winter stutteringly moved to Spring in the Midwest USA, some days of 25 degrees were followed in quick succession with temperatures of less than 10. What a very British thing to be so concerned with the weather…
These changes did however produce the most fantastic display of blossoms I’ve seen in both public and private gardens. Spaces that looked unpromising during heavy snow and well below freezing temperatures have surprised me; the frenzy of paid gardeners seen mulching and aerating the ground right now has however probably helped.
On a culinary level, I’ve noticed that when global produce is normal and accessible, adapting to the food of a new country takes quite a long time. Having initially continued a habit of cooking modern English and European cuisine, being part of a large multicultural city like Chicago has, I’m pleased to say, finally influenced. Slow cooked ribs and beef brisket, buckwheat, matcha teas and Kiev cake have all been on the home menu. Considering the strong affection for meat products in general here, occasional vegetarian fare provides welcome relief to what otherwise threatens to become a protein heavy diet.
Two additions to local Midwest American homes have recently come to my attention. The first: creation of true indoor–outdoor living spaces where once empty stoops and covered patios are now transformed into fully furnished and accessorised ‘rooms’ for the summer season. This creates high expectations! The second (and I presume less common): under floor heated driveways! I passed a large example of this as part of a new home construction a few blocks away. Perhaps in the US they are equally as preoccupied with the weather.
