Fall has long been my favorite season but each year older I get, I appreciate the beauty of spring more and more. There is nothing like the feeling of freedom that comes with being outside in the mild spring air after being cooped up all winter.
Rob returned home after two weeks away and I'm so happy to have him home. His Bunny-Do list was all ready to go. ;) Rob pressure washed the deck this morning and we set up our outdoor room. I set up my planting station and got my kitchen garden planted. I've got newly planted basil, sweet and opal, peppermint and sweet mint, thyme, Italian parsley, garlic chives, fern dill and pineapple sage. My Greek oregano and rosemary are still thriving since last year due to the mild winter. I'll plant some flowers, too, but my herbs are always top priority, I love them so.
I did some cooking today, too. My knee is killing from all the standing but I'm resting it now, blogging from the deck sipping a glass of well-chilled, creamy Chardonnay listening to Freddy Mercury serenade me. I made sourdough pancakes for breakfast using up some of extra starter. I am delighted the way they turned out. This recipe was simple as all get out and totally delicious. My whole house smelled like funnel cake and the pancakes tasted like them, too. They cooked up brown and crispy on the outside and light and fluffy inside. Unlike regular pancakes (scratch or mix) these were easily digestible due to being fermented with no additional flour added. I always feel bloated after eating pancakes, but not this time. What a revelation!
I also started a batch of hot cross buns. They are doing their second rise in the fridge and will go in the oven in the morning. Rob always requests them for Easter but I usually buy them from the Australian bakery. I was determined to make from scratch this time. Working with sourdough these past few weeks has given me confidence to work with bread dough. I can't wait to see how they turn out.
We're having Thai Beef Salad for supper this evening and tomorrow we're having ham and spring vegetables. Monday is beer can chicken with sweet corn and tomato and basil salad and Tuesday I'm making fish tacos with spicy slaw and pineapple salsa. Warm weather menu! The Kennesaw Farmer's Market, which usually opens in May, kicks on Tuesday morning and I'm planning on being there.
What do you have planned for your spring holiday weekend?