Spring on a Plate

Such Singing in the Wild Branches
It was spring
and I finally heard him
among the first leaves––
then I saw him clutching the limb

in an island of shade
with his red-brown feathers
all trim and neat for the new year.
First, I stood still

and thought of nothing.
Then I began to listen.
Then I was filled with gladness––
and that’s when it happened,

when I seemed to float,
to be, myself, a wing or a tree––
and I began to understand
what the bird was saying,

and the sands in the glass
stopped
for a pure white moment
while gravity sprinkled upward

like rain, rising,
and in fact
it became difficult to tell just what it was that was singing––
it was the thrush for sure, but it seemed

not a single thrush, but himself, and all his brothers,
and also the trees around them,
as well as the gliding, long-tailed clouds
in the perfect blue sky–––all of them

were singing.
And, of course, so it seemed,
so was I.
Such soft and solemn and perfect music doesn’t last

For more than a few moments.
It’s one of those magical places wise people
like to talk about.
One of the things they say about it, that is true,

is that, once you’ve been there,
you’re there forever.
Listen, everyone has a chance.
Is it spring, is it morning?

Are there trees near you,
and does your own soul need comforting?
Quick, then––open the door and fly on your heavy feet; the song
may already be drifting away.

-Mary Oliver

Spring Salad

Cook's notes: A tangy herb vinaigrette pairs well with this spring salad. Strawberries are one of the early bird berries of the season. Adding crisp green beans, radishes and sweet snap peas make this an ultra crunchy salad.  

The salad serves 4 and is adapted from BHG March 2014

Dressing makes 3/4 cup 

Salad Ingredients:

• chopped Romaine lettuce or spring greens
• 2 cups sliced strawberries
• 1 cup sliced radishes or watermelon radishes
• 8 oz. green beans, ends trimmed
• 8 oz. sugar snap peas
• 1/4 cup caramelized almonds

Salad Directions:

• In a large pot cook green beans and peas in boiling salted water 3 minutes
• Fill a colander with ice cubes, drain beans and peas, let sit for  few minutes
• In a large bowl toss beans  and peas with a 2 TB. of dressing, cover and chill 30 minutes or up until 4 hours
• Stir in radishes and strawberries
• On each serving plate add mixed greens, with strawberries, beans and radishes
• Top with almonds and a drizzle of dressing

Dressing Ingredients:

• 3/4 cup Olive oil
• 2 TB. balsamic vinegar
• 2 TB. honey
• 1 tsp. Dijon mustard
• 1 TB. minced onion
• 1 garlic clove, minced 
• 1/4 tsp. tarragon
• 1/4 tsp. parsley
• 1/8-1/4 tsp. each salt and cracked pepper

Dressing Directions:

• Add all ingredients in blender and blend or use a screw top jar, refrigerate to meld flavors 
• Whisk right before serving

Did you know that homemade pie crusts can be extra crispy by using vodka rather than water?

Swapping ice cold vodka for water in pie crust recipes ensures a flakier crust. The liquid makes the dough more pliable to work with, and then evaporates while baking, giving you a lighter result than when using water. Check out google for more information.