Clearly I have been hibernating all winter. It’s been long, cold and snowy. I’ve only left the house to go to work, or to shovel. Or to cut branches of forsythia in the yard to force them to bloom so that I could hold onto the hope that spring is indeed on the way.
If you’ve got forsythia in or around your yard and you want to bring some spring indoors:
1. Cut forsythia branches (12-42 inches in length depending on your arrangement).
2. Put in warm water.
3. Wait 10-14 days and you’ll have bright blooms!
Sometimes two months goes by and I’m all like “Didn’t I just update my blog last week?”. No. That was 10 weeks ago.
Since then, I’ve turned another year older. Driven the Pacific Coast Highway from LA to San Francisco. Saw President Obama’s motorcade. Purchased a second car. Built a fence out of wooden pallets. And I’ve started running again.
I’ve been enjoying the warmer New England weather and the outdoors in general. The flowers are starting to bloom and there is life in the backyard again. One of my favorites, the columbine, is a simple flower that has welcomely taken root throughout my yard, and its seed pods make it super easy to spread to new spots.
While out for a walk a few nights ago, Joey and I came across this wooden rocking chair sitting next to someone’s trash barrels ready to be destroyed. We headed straight home, got in the car and claimed ownership. It’s rock solid, for real.
In addition to the rocking chair, I’ve added some new plantings over this past weekend, including the pink lupines below. They fit nicely in the border under the birch tree clump that I planted last year.
I’ve been working on some food related posts which will I’ll be sharing in the near future…but I guess I have been busy, just not blogging. And I miss it. And I’ll be back more often.
I am excited to announce that my first post writing and photographing for Eat Boutique, an online magazine and market, is up! I truly admire the aesthetics and ideas behind what they have accomplished, and I am honored to be a part of it, in whatever small way I am able. I urge you to go check out eveything they have put together over the past several years.
Below is an excerpt from my first contribution on how to make a delicious and filling veggie taco (Hint: Fried Green Tomatoes).
“Being a carnivore married to a vegetarian can sometimes be a challenging adventure. Over the past ten years I have been enlisted as a vegetarian-by-default at many a meal. During this time, however, I have grown to appreciate plant-based foods in ways that still surprise me. Using vegetables in unexpected places to fill the void in a meatless marriage has become a skill I am still honing, but there are those moments when a vegetable dish leaves me completely satiated.
Vegetarian tacos have been a recurring presence in my kitchen and typically involve a frozen meat substitute defrosted and flavored with a taco seasoning packet – and a lot of cheese. This dish, however, has none of the previously mentioned vegetarian taco curses. Using the leftover green tomatoes gathered from my garden right before the first frost settled in, I refocused the vegetarian taco into an exciting, fresh and multi-layered delight.”
Click here to read the rest of this post and to view images of how beautiful this dish is….