Bear with me as I patiently wait for spring and inspiration for warm weather cooking.
In the fall, when the weather is grey and cold, I love lighting the fire. I look forward to all the slow-cooked, braised meats, long-simmering soups and tender, hearty stews. Planning on what to cook next is exciting.
In April, when the weather is still grey and cold, I’m sick of lighting the fire, I don’t want anything slow-cooked or long-simmering. I want grilled vegetables, barbecued meats and salads.
That’s not happening….
So I will continue to make stir-fries and risottos until the sun shines.
If you’re enjoying similar crappy weather, perhaps you’ll enjoy my quick, easy can’t-wait-for-sunshine dishes.
This risotto is slightly different in that it uses beef broth and red wine, which gives it an interesting color.
The recipe, Red Wine Risotto with Beef & Mushrooms, has been updated, nutrition information added, and re-posted here: Red Wine Risotto with Beef & Mushrooms.
I mowed the field today.
Well, I mowed the part that wasn’t waterlogged.
I hate doing the first cut of the year.
I have to re-establish the safe areas….
Making sure I don’t go too close to the edge of our field that I tip over into the farmer’s field.
Making sure I get the corners cut right so a wheel doesn’t slip off the edge and I get stuck.
Once I do the first pass in the spring I can follow it for the rest of the summer – and once the first pass is done I know (or think) that the mower won’t tip. Mon mari assures me that it has a very low center of gravity and is perfectly safe.
I also hate mowing while wearing my winter jacket and hat.
What’s you favorite spring activity?
Are you going to be lost when Google reader says farewell?