Last week in Toronto temperatures soared. I sat on patios, drank beer, and ate ceviche while plotting future BBQs and outdoor seafood boils. I Googled sangria recipes, whipped up an Aperol Spritz or two, and nearly bought a watermelon floaty. But just as quickly as the summer-like weather arrived it disappeared. Less than a week after we hit 30° C the city saw flurries. To say this turn of events is depressing would be an understatement. And yes, ask any Canadian and they will tell you April is a cruel, flip-flopping mistress. But even though I knew this was coming it doesn’t make it any less painful. So I’m drowning my sorrows with decidedly spring-forward food like this Asparagus Celeriac Risotto with Pickled Shallots. It may not be spring out there but it sure as sugar is in my kitchen.
