Hello from England! I’m sitting here in a coffee shop looking out at centuries-old buildings, drinking what might be the only decent latte in all of Oxfordshire, sitting next to a man who looks just like Slavoj Žižek. Lee just marched off in her fancy dress and Harry Potter cape to take a final exam.
(Speaking of this coffeeshop, can we talk about the fact that when I’m not in Portland, I find the most Portland place possible? In the middle of Oxford, the baristas here are all tattooed and thrift shop chic and playing Jay-Z. We were in Amsterdam last week, and we were wandering a lot. When Lee was leading, we ended up at a synagogue and a convenience store full of butch lesbians. When I was leading, we ended up in a square with an artisanal chocolate shop and a coffee shop with twelve types of pour-overs. I’m hopeless.)
England’s about a month behind Oregon, so when I left, our lilacs were dried and brown, and the summer heat was starting to show off what it can do. But here, it’s still a little chilly, and there’s asparagus! Asparagus! I’ve become a little obsessed with wild asparagus (blame this picture), and yesterday’s late night wikipedia-ing led me to the information that Germany’s asparagus season goes until June 24th(!) So that’s my excuse for posting a recipe that might be a little out of season for most of you. I’m in Europe! Things are different here!