Savor

We are cooking French lentils today in the slow cooker.
We discovered them at the market last week.

I am enjoying getting to know the French through
their food culture.
 It is the perfect way to get to know a culture.
 Understanding food traditions, both the everyday foods and the special occasion foods brings a connection for me to their table.

I made up another bottle of Rosemary
infused olive oil.
It is a staple in my kitchen.

Yesterday the temperature soared to 91 degrees
breaking the record for high temperature
on April 3rd.

I made a pitcher of lemonade
and a pitcher of iced tea.
I mixed them 50-50 and made Arnold Palmers.

A delicious dessert drink is
lemon sherbet with lemonade poured over.
It is my lemon float.

I added maraschino cherry juice and a cherry
for a Sunset Spectacular beverage.

The warm windy afternoon
was perfect to dry my lemon peels.
I use them in my lemon-ginger
teas.

This is my favorite salt.
Soft and amazing! The way it is harvested is also amazing.

I savor each bite of  food from my kitchen.
I savor each aspect of our meals from meal planning and marketing
to storage and preparing. I am looking forward to our meals from the gardens. I savor the planning and planting and tending.
I savor the harvesting.

I love the flavor of Tupelo Honey.
It is perfect on oatmeal.
It is my honey for April.

I love fresh pears, sliced for snacking.
They seem so French.

Last night thunderstorms came through and then the wind shifted
from the southwest to the northwest. Around 11pm I stood on my front porch and felt the wind. The rains had moved on. The wind was cool and refreshing.

I was greeted this morning to a cool 41 degree temperature.  I stepped out on the front porch again and was kissed by a Fresh Breeze from the north.  The Beaufort Wind strength scale states a 19-24 mph wind is a fresh breeze, a number 5 on the scale. I gathered my terry robe closer to me and closed my eyes. I could hear the wind playing his song on the wind harp. I could smell Spring.  I fell in love with the wind.

Once I was back inside I decided to start a wind journal. I decided to gather wind lore. I decided every day I can savor the wind.

Bouquet Garni

We are fixing a vegetable soup today in our slow cooker.

I made a bouquet garni from fresh window sill herbs; parsley, rosemary and French thyme, and bay leaves and a celery stalk.

The soup will cook for 6 hours filling the house with its delicious aroma.

I am enjoying the Province style of cooking,

 fresh and simple.

I am bringing joy to my table.

The Kitchen Garden

We picked up a few plants from the nursery.

We planted 12 red cabbages

and 12 brussel sprouts. We added deer and rabbit protection.

I think we might need to get netting too.

Our Spring Kitchen garden is planted. The peas have their bamboo trellis to grow on.  The lettuces and spinach and chives are in.

The chives are perennial

and will take a year to become established.

Our turnips sprouted this morning.
We planted the seed on March 17th.

I have flowers in bloom.
The hyacinth are from forced Winter bulbs from two years ago.
I planted the ones from this past winter. Next year they should bloom. The smell is heavenly.

While walking I saw this tree in bloom. It looks to be a Magnolia of some sort. Gorgeous.....

I am adding to my herb garden this year.
This silver edge Lavender is so pretty.
I planted two clumps to see how it does.

All around the yard I have daffodils.
Over the last 30 plus years I have divided the clumps.

I shall divide once again after they have ripened off.
They are part of my cutting garden.
I like to have cut flowers on the kitchen table.

I have decided to grow a French herb garden in pots for April
and in May plant all the herbs out in the gardens.
The French Thyme smells wonderful.
It will grow behind the kitchen sink until danger of frost is over.
I planted two pots of French Sorrel.
They will go on the hearth.
The nursery said  French Tarragon will be in next week.
I have a pot ready for it.

Our Kale is a perennial.
It is coming up just fine.

We are trying a few different vegetables
this year too.

The Kitchen Garden is my focus this season.
I am looking forward to dinner from the garden.

Flexible

I thought I would begin Spring cleaning today.

I had planned on writing about red butter lettuce.

It melts in your mouth!

I stood at the back door this morning and watched the snow fall.

As the day brightened I just had to go out.

I wanted to be with the birds and this end of winter snowfall.

The magic of a March snow

filled me with laughter.

I will write about red butter lettuce next week.

I will tell all about fresh green peas and the delights of our stir fry supper next week.

It is snowing.
I can be flexible.
I can start Spring cleaning tomorrow.

My favorite cookbook

Alice Waters' cookbooks are my favorite.

I read them and hunger for fresh, simple food.

I like quality tools.

I am planning to purchase a mandolin. I am doing my research.

I have been using my Mother's old one and it is no longer sharp.

It was in her kitchen in the 1940's.

Good tools last a very long time.

We went on an outing to purchase our seed potatoes.

I picked up a flat of pansies and violas.

I did up pots of flowers for the kitchen and livingroom.

Once the weather warms I will plant them outside.

For now I have lovely Spring flowers in the house.

They brighten my mood.

We made a special stop at the flag shop.
We bought a few parade flags and stands for our dinner party and
a large flag to fly outside.
 I am smitten with Wales. I am smitten with their flag.
We are celebrating Wales this March.
I always celebrate dragons!

Owen's Day

Once again your plant blooms on your birthday.

Once again.

Thirteen years have come and gone so swiftly.

Thirteen years.

It is blooming day in the bedroom.

Okinawa, my bonsai, is in bloom.

As is the lavender.

Bloom day for Owen.

I sat on my perch at the kitchen table and look across the street.

Owen's tree, a Swamp Oak, is easy to see.

Some day it will be the biggest tree in the cemetery.
Some day.

After laundry and errands I took
my books to the deck.
Cooper's Hawk flew in and scattered all the birds
but the female Downy Woodpecker.

She froze.
She stayed still for at least five minutes.

Cooper's Hawk flew off.
She was cautious.

I am reading cookbooks today.
Alice Waters is my favorite chef and cookbook writer.
If I see she is involved I am interested.

David Tanis is one of the chefs at Chez Panisse,
 in Berkley, California.
Chez Panisse is Alice Waters child.
The photography by Christopher Hirsheimer
is as inspirational as the simple, fresh recipes.
I find inspiration in simple ingredients.
I find inspiration in my kitchen.

There are many ways to honor.
Today I honor our little Owen with a simple
"Thank you."

The years have zipped right by.