Spring is an awfully two-faced creature. Yesterday we were basking in the sun, discussing how it actually felt hot outside, and today the country is battening down the hatches as gale force winds close Wellington airport and rip rooves off houses. Oh, and it's raining and cold. The fire is burning at home, while here at work the yard is a hazardous place to be without a hardhat. I would love to point out how this must be a sign of climate change, but I've lived in Wellington for 20 years now. Nothing about this change of heart surprises me. I just feel sorry for the lighting guy that I know is out in this soup up a 45' boom lifter wrapped up in a tarp and desperately needing to pee, waiting for the First AD to call lunch. Chin up, Saxon, this is the glamour of the film industry.
Anyway, we're willing to take any hint of spring as an excuse to get back into summery food. Dessert Chef made fresh bread rolls using our standard pizza dough recipe, rising them in Texas muffin tins so they kept their shape, and we had Bacon and Egg burgers to welcome burger season to our house for the year.
I'm sure I don't need to pretend this is a recipe. Fry the bacon. Fry the eggs until the the whites are set and the yolks are still running. Dress with garlic aioli and pile on top of shredded lettuce, sliced tomatoes, beetroot, cucumber, pineapple and cheese.
Welcome back to summer! (Let's keep up the illusion, anyway, shall we?)