Moreover, there are some basic commonalities. There's zhoug, pesto, salsa verde, green chutney, chimichurri, chermoula - and the list goes on. Most cultures have a green sauce, or several. That means it's officially green sauce season!
Granted, losing an hour of sleep the first morning after is rough - but, God, that extra hour of sunshine? It's worth it.Īfter the slog that is winter depression, it inevitably sparks some hyper-specific desires: I want to wear a white sundress and drink a gin and tonic (with an extra wedge of lime!) on a patio during golden hour I want my dog to experience a sun-soaked meet-cute with another dachshund at the park and I want to buy all the greens and pieces of citrus and figure out ways to use them up while they're still vibrant.
Potentially unpopular opinion: I actually really love the first week after "springing forward" for daylight saving time. It's time for a Green Goddess renaissance It's a creamy and pungent salad dressing - that's increasingly being used as a spread and condiment for dipping - traditionally made with mayonnaise, anchovies, lemon juice, vinegar, scallions and lots of herbs, including tarragon.
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