Monday, May 16, 2011

Kitchen Reform tip 14: OZ

The weather is as fickle as an old Dutchess, fragile and foggy one morning, cheerful and sunny another, blowing 100 knots the next. You never know what you'll find in the backyard. Easter Eggs! Iris!
Fox cubs! 

there are five!

But it is colorful. The spirea, digging the warmth, is so drenched in white blossoms it is in a perpetual sun salutation. The dogwood have shed their ivory canopy all over the front walk, making coming home a celebration.

I am having third spring today. My first was in London in March, where we came from dingy grey Virginia to an explosion of daffodils, green pastures and cherry trees so vivid I felt like Dorothy waking in the land of OZ. The second, in Virginia, came in fits and bits, the crabapples reminding us to open up the windows with its strong, pink scent, the asparagus growing three feet over night, so fast we couldn't eat them all.

And now here I am up north, the daffodils just coming up for the show, the sun becoming more confident, the wind still whipping waves and flags. It has been so wet everywhere there are whole roads washed out, as if the gravel had a race to the lake.

You are like the spring fairy, said a friend last night, when I told him this was my third spring in as many months. Why didn't you come sooner? quipped another.

And it is true; we crave color. Our lives were not meant to be lived in black and white. When we look at old photos, we somehow think of a drabber time, not as much fun as we have now. It can't possibly be true -- I knew my grandparents long enough to know their lives were plenty lively. But black and white makes everything austere, serious.

Even food.

Beet Salad with coriander dressing and roast pine nuts

Boil beets. Sprinkle with cheese, toasted nuts and dressing.


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