spring flowers

February 29

I love that today is a leap day- it seems like a special pocket of time.

Outside, the cheery trills of robins are balancing the soft dreariness of grey sky on the verge of rain. This afternoon, the sun shone and lit the pink cherry blossom and warmed the rug. In the morning, as on all mornings here, sea gulls dotted the field like sheep.

This past week there were some glorious spring storms, erratic wind/rain/sun and all colours in the sky. I dug out my paints. I finally bought an umbrella. Days were segmented by cappucinos, africanos, earl grey and herbal teas. Our rabbits are molting winter down. The daffodils are nodding bright heads.

I hurt my back by lifting a bin incorrectly and have spent the past few days feeling like a century has been tacked on to my years. It's easing up now and I am so glad. (That icy-hot stuff is so weird!) How easy it is to take health for granted.

I'm including the recipe for what I wish I was making right now. I like to make and freeze a batch of these cookies to have on hand - a gift to our future selves.

Chocolate Apricot Pecan Cookies Adapted from Leslie Mackie's Macrina Cookbook. The original recipe does not call for pecans, so feel free to leave them out. 

In a medium large bowl, stir together with a whisk then set aside: 1 1/4 c whole wheat pastry flour 1 c all-purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1/2 tsp finely ground espresso beans

In a medium small bowl or in a KitchenAid mixer, cream until light and fluffy: 1 c butter, softened 1 c good raw/brown sugar such as panela-rapadura

Add eggs to creamed butter and sugar one at a time, mixing well, adding vanilla with second egg: 2 eggs, room temperature 2 tsp vanilla

Add dry ingredients and stir to mix until flour is just incorporated. Then stir in: 3/4 cup dried unsulphured apricots, chopped 3/4 cup pecans, toasted and cooled, roughly crushed by hand 8-9 oz dark chocolate, coarsely chopped

Let dough rest in the fridge for at least an hour before scooping and baking cookies. Or scoop then freeze dough to later thaw and bake whenever you need a few cookies! Makes about 16 cookies. Bake at 350° for 10-12 minutes. 

boring but true

It's easy enough to look back on the past few months as such a busy, hectic time filled with socializing and indulgence. In reality though, while we have been having some delightful visits and while I did eat most of our share of orange-zest Florentine-roca in the very recent past, we've mostly been lounging our way through winter, drinking tea on the couch with the rabbits and listening to the Spilled Milk podcast (which I'm currently addicted to, along with the orange Florentines).

I meant to write on the morning after my last post that winter's edge had softened overnight and I noticed the green shoots of spring bulbs on my walk to the bakery. I even lingered on the porch in short sleeves and left the front door open for the length of a sunbeam to let the mild air freshen the house. I have since seen snowdrops (!) in veritable drifts and the first yellow crocuses are almost open. I've also sighted one of each of the following in flower: Oregon grape, currant, and cherry. Most of the rain lately has had a springlike feel to it -warmer, milder, more spontaneous and moody.

I'm going to resist the urge to itemize all the glories of the past month, but for memory's sake must mention a magical weekend in Vancouver, some good little invigorating runs in light drizzle along the water, a magnificent bike ride and a homey, crafty day complete with garden food and a very good friend.