Spring

How many ways can we eat asparagus? So far we have had it raw, roasted, sautéed, in scrambled eggs, in pasta, on pizza, with rice, with garlic, with onions, with goat cheese… the list goes on, and yet we get a fresh bundle with every CSA box. I have to say, though, that every spring, we eat ourselves silly on asparagus, which is just as well, since we don’t have it out of season very often. We need to be sick of it when it stops coming-to be able to breath a sigh of relief that the madness is finally over-so that we don’t miss it all year long. We’ll be ready for it when it comes back next spring.

On Saturday night, David sautéed onions, asparagus and garlic, made a buttery alfredo sauce, and poured it over fettuccini.

We are not quite sick of it yet!

Yesterday, we went over to Ashland (Henry Clay’s Estate), sat on a blanket and enjoyed the beautiful day. I’m taking a break from the never-ending stockinette stitch of the buttercup sweater on the advice of the owner of Stone’s Throw. She told me that if I started something new, I’d be able to go back to buttercup when I got tired of the new thing. Good thinking, so I bought two hanks of Araucania Ranco sock yarn and started a shawl, which is interesting knitting and going pretty fast. I’m not sure if I’m really a shawl kind of girl-I may feel like an old lady with it-but we shall see.

I’ve never really used variegated yarns before, but I am digging the way the little stitches look on the needles.

It’s like a spectrum or like of those things in chemistry where they find out what a chemical is by its color…hang on, let me google…ah, chromatography. Yes, it looks just like that.

Between looking down at that and looking up at this, it was pretty much a perfect afternoon.