Every year around May they start to arrive — the glossy food magazines with their lusty summer travel features. The centerfold star is always some fantastical rustic-but-not vacation house, its occupants eating a thrown-together-but-not feast off some massive weathered-wood slab draped with we-just-found-these-here vintage napkins and foggy coupes of chilled $47 rosé in the waning sunlight..
A couple of weeks ago, after months of being stuck at home, my family decided to pod up with another family for a weeklong vacation in a Central California beach house — a bona fide rustic one, with a scraggly crew of adults and kids and dogs. As I was getting ready to pack up and basically every condiment in my refrigerator, making maps of all the best local markets and grocery delivery services in the area, my friend stopped me.,” she said. “It’ll be easier than lugging everything to cook it there.”
Uhhhhh, what? I mean, okay, I guess you can just, like, make the pesto ahead and jar it. And yeah, I suppose meatballs do hold up really well. And sure, you could pre-marinate the meat to grill and bring it in Ziploc bags. Yes, par-baking potatoes is easy enough, and cornmeal wafflesThe more I thought about it,normally encountered by the vacation house rental — and even some of those specific to these less-normal times.
cooking and cleaning for a week was pretty revelatory. It meant we could spend an extra hour at the beach, read a few more pages of our books, play one more round of Scrabble, and drink anSo sure, reheating the summer vegetable lasagna you made the week prior in your apartment doesn’t have the same magazine-spread appeal as roasting that whole lamb over the beach bonfire. But man, it’s easy.
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