Sweet Spring

Spring officially arrived yesterday and I, for one, am thrilled.  It felt like an especially long winter this year.  For all of us, COVID added stress and anxiety to an already cold, dark season.  As the days get longer, the sun shines later into the evening and more people get vaccinated, I welcome spring with renewed hope.

I love having more time to enjoy the outside this spring.  The combination of less inside gatherings and better weather gives me a new appreciation for the beauty of a Minnesota spring.  I’ve joined a bird watching group on Facebook and hung a bunch of bird feeders just outside my kitchen window.  Jotting down my avian visitors each day has become a fun new habit.  The location of the feeders is a perk as I can cook and birdwatch at the same time.

Speaking of cooking – I tried my hand at these incredible Chocolate Chip Cookies (adapted from a NY Times recipe) last week.  Wow are they fabulous!  Made with almond flour and dark chocolate chips they are crunchy, nutty, rich and delicious.

I invite you to whip up a batch or two and take them to your neighbors to celebrate the light, warmth and hope of this sweet spring.

Stay tuned for continued updates.  I will be offering  Zoom and, if appropriate, in-person cooking classes beginning in May.  Please let me know if there are topics or classes you’d like to see. I can’t wait to get back to cooking, teaching and laughing with you all soon.