There is nothing worse than a tease. Especially a warm weather tease.
Case in point: I have five zucchini plants, a spinach plant, a lettuce plant and a rosemary plant crowded in large, over-sized pots on our living room floor. All lined up against the window like prisoners on death row, fighting for valuable sunlight, day in and day out, as the sun passes by our south facing windows. I haven’t been able to put them back out on the balcony since last Saturday, before the weather dropped and the wind decided it was back with a vengence. My poor little plants look a little cooped up and after this long winter, I know exactly how they feel.
It’s partially my fault because I definitely started my indoor seeds too early. I blame it on my excitement because this summer we finally have a (small) piece of outdoor space. In my ignorance, I also didn’t think that all five zucchini seeds would take and now I’m staring down at five plants covered in little buds. If all five plants flower and produce fruit, I may be in trouble. If that’s the case, be prepared for a lot of zucchini recipes this summer.
The weather is ever so slowly warming up here and I’m already in full on spring cleaning mode. No closet is safe, my friend. On the kitchen front, I’ve spent a good part of this past week tackling the freezer. Our main goal right now is, before our next big grocery trip, we need to use up all of the random, half-eaten items that were shoved into the back, forgotten corners of the freezer. Random mostly eaten bags of frozen fruits and vegetables, a half consumed package of farmer’s market pierogies, singles of flatbread and tortilla shells, scattered trays of ice cubes, frozen bread ends (for breadcrumbs!), broken squares of half-eaten dark chocolate bars and endless twist-tied mini baggies of sliced almonds, pecans, walnuts, sunflower seeds and pepita seeds are just some of the many treasures I’ve uncovered.
Happy Easter Weekend!
No holiday-themed recipe this week. Normally I would get really bummed out about not being able to “time” my recipes properly in accordance to the upcoming holidays, but this time I actually have an excuse. Right now, Trevor and I are making our way to the airport for our big Easter weekend trip. Vague much? I guess you’ll have to keep an eye on my Instagram for more clues.
This little mini vacation has been a long time coming for us. Since we didn’t travel anywhere for Christmas, we’ve both been feeling a little stir-crazy. Does that happen to anyone else? We booked this trip back in January during what I thought was one of the coldest weeks of winter (little did I know that February was still coming for us). Now that the weather is a tad warmer, I’m excited to tie up my running shoes and go explore and eat my way through another city.
Next to being able to sleep in, one of my favourite things about the weekend is having the time to make a good breakfast. During my 6am weekdays I constantly rely on either a bowl of cereal, the odd piece of toast or my easy yogurt overnight oats if I’m smart and plan ahead the night before. But on the weekends, as long as our mornings are free, I’m in complete breakfast bliss.
The Sunday morning I made these whole wheat ginger blueberry pancakes started off blissful even if the day was cloudy, grey and so,ooo very cold. Side note: I can’t believe last week I was gloating about sunshine and melting snow. Serves me right I guess. As long as it doesn’t snow again though, I think we’re still in the clear. The only white fluff I want to see from this moment on is a generous spoonful of coconut whipped cream on my stack of weekend breakfast pancakes. Or clouds. Fluffy clouds are pretty too.
Is anyone else really pumped about all this melting snow? I swear, after this cold, bitter winter I’m never going to take warm weather for granted again. Of course I’m saying this now. You may have to remind me of how cold I was when the summer humidity hits and I swear that I’m melting. If anyone knows of a place to live that is constantly spring/fall all year round, sign me up!
To celebrate the warm weather that is hopefully staying, I broke out my new blender and had a green smoothie party. Kale is the star ingredient of this smoothie, but if kale is not your thing you are welcome to use spinach instead. Spinach also has a milder taste and blends smoother than kale so if you are just jumping on the green smoothie bandwagon, I highly recommend spinach as a great starting point.