Well, I loved the snowy friday, followed by the sunny Saturday and Sunday. Actually coming to think of it, I love the sunny Monday as well. In fact, even a girl like me can be persuaded to step outside her kitchen and spent the afternoons outside, soaking in the sun and the beauty of the tiny sprouts here and there. I promise to share more of my observations with you next week, when the sprouts are a little more defined. Yes, the Sunday also felt a little shorter and out of sorts because of the proverbial, “spring back” hour change. Does the clock change through you a little off kilter? I am bad with these little changes, I am the person who takes that extra day to get used to the new month, new year, well you get the idea…
The first of the season, always tend to be kale, which like a bunch of other spring greens we tend to start indoors waiting for the last of the frost to go away before they can safely be transfered outdoors. I had posted a picture on my facebook page yesterday of one of sapplings and if you do want to follow the garden, please do stop by once in a while. What people are getting into gradually are lighter spring salads, I think it might be just a little too early for that, however this time of the year is perfect for lightly tossed kale.
I have taken one of the recipes that I make pretty often, it is pretty typical of everyday fare in my mother’s kitchen with the vegetables being varied to eat whatever was in the season. The concept of this lightly spiced medley was to offer a quick fix method to enjoy what was available and eat a balance side of colorful veggies. The highlight of yesterday was probably the fact that my daughter decided that my cooking smelt nice.
I do think that half the fun of cooking with spices is indeed, smelling and inhaling the fragrance while you cook and what can I say, my little critics opinions count, in fact much more than I would like to admit.