Springing Ahead
If you are like me, you never look forward to changing the clocks twice a year. It feels disruptive and unnecessary. But until our “leaders” decide to end what I consider a barbaric practice, what can we do?
We spring ahead with a little determination because moping never works. We embrace the extra hour of daylight and put it to good use.
I will be outside as much as possible preparing the garden for planting. I will stay as physically engaged as my aging body allows, and try to do a little more tomorrow than I did yesterday so I can build my endurance.
What plans are you making to spring ahead?
Perhaps in the fall we should have a “Time Change Watch Party.” We could all gather in our fanciest clothes and celebrate the gift of losing an hour.
My March Madness
I have less than thirty days to organize my cooking retreat at Highlands Nature Sanctuary beginning April 1.
The menu is decided, and I am very proud of it. The lodges are almost filled, and I am working to finish the shopping list in the next few days. After that, all that is left is to get myself, the food, and the equipment to the sanctuary and make the magic happen.
There is something special about bringing a group of people together, most of whom have never met, and asking them to cook together. It is a little like a corporate team-building exercise, but without the corporate mumbo jumbo.
Even though it is hard work, it is also a lot of fun and incredibly rewarding.
The April retreat is almost full, but we will be doing it again in October.
Join us.
Patreon Days
I am still learning my way around Patreon. Like most online platforms, it has a bit of a learning curve. And if you know me at all, you know that social media has never been my strong suit. But I am working on it.
Over the next week or so I plan to upload a few videos showing me working on recipes for my cookbook and for the retreat coming up soon. Recipe development is a strange process for me. Much of it happens in my head before anything happens in the kitchen.
My cookbook is long overdue, but I needed a mental break from finishing it. Actually, I have needed several. Patreon is giving me a place to share that process as it unfolds. You will see the experiments, the adjustments, and sometimes the mistakes that happen before a recipe finally works.
If you would like to follow along, you can find me here:
Patreon
Creamy Pasta Primavera
This pasta celebrates some of the best produce of spring. Fennel, fresh dill, and green peas are a natural combination, bringing sweetness, brightness, and a little herbal depth to the dish. The fennel and onions cook slowly until tender and fragrant, then simmer with mushroom stock and herbs before being finished with a creamy sauce. The result is a comforting bowl of pasta that feels both rich and fresh, perfect for the time of year when gardens and markets begin to wake up again.
