I’ve Moved!

This blog has been re-christened and moved.

Follow my new adventures at: Lemon Caper


Sweet Spring

It’s asparagus season! That means it’s early Spring, and the buds on the trees are unfurling, the branches are in bloom and I get caught up in all of the fresh new produce I’ve been askewing since autumn.

Here’s a poem to put you in the mood:

“sweet spring is your
time is my time is our
time for springtime is lovetime
and viva sweet love”

(all the merry little birds are
flying in the floating in the
very spirits singing in
are winging in the blossoming)

lovers go and lovers come
awandering awondering
but any two are perfectly
alone there’s nobody else alive

(such a sky and such a sun
i never knew and neither did you
and everybody never breathed
quite so many kinds of yes)

not a tree can count his leaves
each herself by opening
but shining who by thousands mean
only one amazing thing

(secretly adoring shyly
tiny winging darting floating
merry in the blossoming
always joyful selves are singing)

“sweet spring is your
time is my time is our
time for springtime is lovetime
and viva sweet love”
-e.e. cummings

Once upon a time, I was an English major thinking that I would pursue an academic career. Those plans fell through, but I still love poetry and narrative. I would rather sit and read or listen to a story than do just about anything else. I often think in couplets.

This Easter Sunday, I celebrated Spring with a meal of fresh asparagus and peppers and wild caught salmon. I try not to eat meat very often, but when I do it’s imperative that the animal lived a wild or at least a “free” life. I’m willing to pay extra for that peace of mind. I wanted to usher in the new season with fresh vegetables at their peak and the bright colors and flavors of the sunny season.

For this meal, I took 3/4 lb of salmon and sprinkled it with smoked salt, dried dill, a few pats of butter, and the juice of one lemon. Baked at 475 for about 10mins. I sliced the asparagus and yellow bell peppers and dressed them with olive oil, sea salt and thyme. The vegetables were then pan sauteed while the salmon baked.

Salmon is my go-to quick and healthy dinner and it pairs so well with tender crisp asparagus.
Here’s to beginnings.