Waxing poetic about the transformation power of fresh flowers in the home is hardly unusual for a blogger. Its probably downright repetitive. But the dogwood trees are blooming outside my window, you guys, and tree branches covered in gorgeous pink, white and green blossoms are too good a topic to pass up. They really do light up a room.
this is the gorgeous view from my bedroom window
Every year, when the trees explode into bloom, I’m astounded. This is my first spring in a new part of the country, with new varieties of trees (flowering quince!) to ogle and appreciate, and let me tell you the magic is as strong as ever.
a dogwood shades the new patio
We’re packing up the car and heading into the city for a weekend away. We rented a house through VRBO, and are meeting a few good friends there to celebrate Matt’s birthday. I was cooking until midnight last night trying to get as much prep out of the way as possible: I’m very excited about the menu. I’ll post recipes and pictures next week. For now, a cocktail to enjoy this weekend. Its delicious! Have a great one.
Recipe adapted from Bon Appetit
1 bottle of 100% agave tequila. I use Blanco here, but Reposado works well also. Save the Anejo tequila for sipping; this cocktail doesn’t showcase the tequila enough to warrant the aged stuff.
1-2 small habanero peppers, cut in half (I remove the seeds so I don’t have to strain it)
fresh squeezed pink grapefruit juice
squeeze of lime (optional)
Combine tequila and peppers in a pitcher. Cover and let infuse for about 3 hours, or longer. Taste frequently for heat. If you overdo it, add plain tequila to balance it out. Remove chilies and return to bottle.
In a cocktail shaker filled with ice, mix 2:1 juice to tequila. Taste, I usually like to add a squeeze of lime but it depends on the tartness of your grapefruit. Shake & strain into glasses.
Optional: Fill a small plate with water. Dip rims of glasses into water, then dip half the glass rim into salt. Alternately, put a small pinch into the cocktail shaker before mixing drinks.
Have a wonderful weekend!
After last weeks mini heat wave — Wednesday was 96 degrees!—spring has finally sprung. For real this time! I’m thrilled. There are blooms everywhere you look; cherry, bradford pear and magnolia blossoms, but also a sprawling bush with neon yellow flowers I couldn’t identify. Turns out its forsythia (or, as Matt calls it for-cynthia) Around here, you see it everywhere you turn. Could there be more wonderful sign of spring?
And the garden is growing! More garden pictures after the jump…
This is my favorite kind of lunch — a few staples and leftovers come together to create something wholly satisfying in a matter of minutes. Thin slices of whole wheat toast are slathered with creamy Greek yogurt, and topped with a spicy, tangy tomato chutney. Leftover grilled pork tenderloin is shaved into whisper thin slices, and topped with sharp white cheddar and fresh pickles. Finished with a dusting of lemon zest and a handful of micro greens. These micro greens are actually garden tinnings of radish, beet, spinach, arugula and turnip greens. Nothing wasted and delicious to boot.
More a template than recipe, I always change it up based on what I have on hand. But I find it so helpful to have a handful of go to lunch ideas when mid day rolls around and I’m suddenly starving.
The bread is really key, I like something with lots of seeds and grains (this is a current favorite). I love to build off a creamy base; I’ll often use thick Greek yogurt, but ricotta, labneh, hummus or avocado are all delicious (Heidi has a wonderful post up about labneh)
To this I’ll add something with a little pop to offset the creaminess — like spicy chutney, stone ground mustard, pickled vegetables or marmalade
I think the key with a sandwich like this is the textures and balance; the bread should provide structure and plenty of crunch, while any vegetables, meats and cheeses are shaved thin to keep things light and delicate.
Excellent toppings include: zucchini or asparagus ribbons, thin slices of cucumber, onion, pepper; fresh peas; a little later in the season tomato slices topped with a sprinkle of finishing salt. I’m always heavy handed with greens — I’ll finish with as much fresh arugula, spinach, micro greens, or herbs as I can.
Is this the coolest thing or what!? I have always loved compartmentalized travel and picnic food solutions — like fancy picnic baskets. This takes that to a whole new level. What a fabulous idea, especially for spring!
Via Hither & Thither, a beautiful blog.
Its the first weekend of April and it feels like Spring! Matt and I worked in the greenhouse today— so many little seedlings to tend! — and drew up plans for an exciting new addition to the garden. More on that soon! We’re having grilled shrimp tacos with fresh pineapple salsa tonight to celebrate the great weather. Saturday we’re making a trip down to DC to visit friends for dinner. Can’t wait for the (2 hour) premier of Mad Men Sunday night, should be good! Hope you have a relaxing and refreshing weekend!
Photo by Laura Taylor
After spending years stumped by “what is your favorite food” questions, I realized my answer is rather surprising.
Raw in salad, sauteed with garlic, on pizza, or whirled into a smoothie, kale is an integral part of my diet. I love its texture and flavor, it keeps me full, and its just so darn good for you!
This is more of a template than a recipe, you can take the concept of a kale salad in many directions. Top with any combination of goodies you have on hand. This recipe makes a bright, springy dressing with a fresh kick from the garlic.
Full recipe after the jump… Continue reading
Kale! My favorite vegetable is now available in the form a necklace. How cool is that? The etsy store Live-Love-Leaf sells necklaces made from actual kale leaves dipped in copper and then silver or gold plated. And what a great conversation starter!
Kale is such a gorgeous plant naturally; its structure is so perfectly captured by this jewelery. Would you wear a kale leaf?