Grilled Summer Squash with Pistachio and Balsamic Reduction

Tapas, Vegetables

grilled squash 02

I admire food bloggers who regularly maintain their blogs. Their dedication inspires me. At least, it inspires the ambitious and more optimistic half of me. Because the other half, looming distrustfully by, is convinced that recipes become recycled, Ingredient A, Subset A, swapped out for Ingredient A, Subset B. This darker half of me slinks around a contentless blog and mumbles and mutters about the heroism in originality.

But then the optimistic half, with his hibiscus breath, interjects and says originality is not the end, but one mean, among other means, to the ultimate end of satisfaction. Shadow Half, sardonic as he is, snaps back and asks with this schmuckish grin, “The satisfaction of what, the eyes?” Rainbow Half is unfazed. He puts his finger over Shadow’s lips and asks, “Don’t we eat with those, anyway?” I mean, it’s indulgent and horrible. A whole platonic dialogue unfolds.

Meanwhile, this poor, dejected blog sits like an alder under the moss, becoming more and more lost in the thousands of other food blogs, everyday more inaccessible and less significant, blending into grey, hyperlinked connectionlessness. Just wait. You’ll see it happen sometime around autumn, when school starts, a teenage seaside love affair that dissolves into the equinox.

For now, the love affair remains aloft. And many of these summer nights have me in front of my tiny Weber grill on my tiny balcony cooking tiny portions. I’ve discovered this love of barely warm, freshly cooked food. In fact, I’d argue this might best be served at room temperature, after the salt has brought out the juices from within, and the sweet balsamic has begun marinating into the fruit. You know, at that point in the late-night phone call, inhibitions down some, when the conversation really gets saucy.