By Bridget Weiss
A doe and two fawns snack on my herb garden, inspiring me to do a little foraging myself. I have three siblings of wildly divergent interests and count myself lucky for the hilarity that ensues when we discuss things like world peace. And though it’s not for us to ask why, Austin graces us with only three seasons—a spring, a summer and a fall insistent upon codependently nestling in the arms of what might have been winter.
Good things come in threes, as my life and the town I’ve called home for 45 years have so kindly taught me.
And while we’re at it, I’ll let you in on one of the most critical trifectas of all. It’s not one of intrepid design but rather of timeworn philosophy, and it lies in a balance of home, work and love.
Creative concessions are, of course, allowed and encouraged. To elaborate, time spent away can offer fresh eyes and abundant appreciation for even the most modest of homesteads; a weekend of Maxfield Parrish sunsets can keep the stress of a crummy job at bay for at least a month; seven friends raising a toast around the dining table can stand in indefinitely for romantic love.
Surely by now you’ve rushed off to reorder the sofa pillows in triumphant trinities, but return to me, and that friend-wreathed dining table, when you’re finished because I’d like to bring the conversation back down to a low simmer. Let us go to simple endeavors; to the things over which we have some control; to the trio where my heart often resides—to the kitchen, grill and patio. Grab a chilled stem of Rosé Cava topped with delicate Mexican marigold mint blossoms and help yourself to the plate of herbed green olives. Raise a toast and let us cook in threes.
Rose-Infused Ménage Entrée
In a food processor, combine three parts dried rose petals, two parts orange zest, one part each Mexican oregano, brown sugar and sea salt, and one seeded chile pasilla. Smooth olive oil over pork tenderloin, chicken, fish or tofu and generously coat the surface with the rose rub. Roast on an oiled grill.
Tri-Toss and Tuck
Mix roasted corn cut off the cob with caramelized onion rounds and loads of fresh chopped epazote (this can be found growing in the old sidewalks downtown if the market is fresh out). Serve corn in an open bowl surrounded by alternating slices of lightly blackened red bell pepper strips and peeled orange slices. Garnish with Mexican marigold mint leaves.
In a blender, combine three parts fresh raspberries, two parts fresh mint or basil leaves and one part vodka. Chill and drizzle over vanilla ice cream.