Something changes when the thermometer reaches 70° for the first time in spring. Your thoughts start to change. You think things like:
"Oh yeah, this is what summer kinda feels like."
"Oh yeah, when it's still light out and warm at 7pm, I'm a happier person."
"Oh yeah, flip-flops and shorts are the best."
"Oh yeah, it's probably only this warm because of global warming. Great, we're fucked."
You know, things like that.
Most of Wesleyan is on spring break but I'm still here along with some friends working on my thesis (it's on Italian-American cuisine, more on that in an upcoming post). With the campus quiet and the weather this nice, it really does feel like a vacation, even if I'm sometimes stuck in my thesis carrell at three o'clock on a gorgeous afternoon. And it means that I have plenty of time for my favorite past time: cooking (fine, cooking and eating). And cooking up dishes for spring seems like just the thing to do. With local produce still a few weeks away in New England, why not try this mofongo sandwich from Puerto Rico? It'll be sure to hit the [spring-fever] spot.
Last week at the Wesleyan Farmers Market, Damiano and I sold these mofongo sandwiches. Mofongo is a Puerto Rican dish of fried, smashed plantians served with meat or seafood and broth. For our adaptation, we fried and smashed some plantains and served it with a creamy, spicy sofrito of onions, peppers, chilis, bay leaves, and sour cream along with slices of avocado. It's a juicy, complex sandwich with layer upon layer of bright, spicy flavors.
If it's as beautiful where you live and you're thinking: I want to add mo' mofongo to my life, now's the time.