A WARM HELLO AND A RESTOCK ANNOUNCEMENT
Are you enjoying your time in the kitchen just as I am right now?
I love the radiating warmth from the oven, the smell of the spices and herbs, and the improvisation that is forced out of having limited fresh ingredients.
It’s a comforting practice while I wait out the end of winter and anticipate the arrival of spring.
Oh, and… I am telling anyone who will listen that THE BIRDS ARE BACK IN TOWN! Brace yourselves for all the buds, blooms, and bounty!
These Starlings take up residence through the smallest void in the masonry, then loudly make their presence known. Needless to say, their birdsong doesn’t make me smile as wide, but it does inspire me to bump up that masonry repair on the priority list.
I was having dinner with family and friends the other night when the question of what to do with a bounty of asparagus at springtime was raised.
I immediately started dreaming about creamy asparagus soup or char-grilled spears with a drizzle of olive oil, a squeeze of lemon and a sprinkle of salt. I was also thinking about how delicious it is raw or sautéed into a pasta dish or stir fry. If you can’t consume it all, blanch and freeze it. Out of the freezer you can purée it into a soup (or soup base) or as a creamy, cheesy, lemony sauce over pasta, the-list-goes-on.
On another note, in this same conversation I learned from my Sister (who is a medical practitioner and has that unique ability to bring up topics of bodily function in any setting) that the consumption of asparagus will cause nearly everyone’s urine to have an altered odor, but 60% of those people will not be able to smell it. This is referred to as “asparagus anosmia.”
The more you know.
Feel free to bring this up at your next gathering if the conversation starts to wane.
I’m sorry to those of you who already hated asparagus and then were subjected to that unsavory information. I’m just trying to offer you a little something extra for taking the time to read my nonsense. In this case, it’s useless facts. You are welcome.
LIMITED QUANTITY BUTCHER BLOCK COLLECTION
Anyway, back to the reason you likely subscribed in the first place:
If your kitchen arsenal needs a little refresh in preparation for the bounty that is right around the corner, check out our one-off limited quantity butcher blocks. They are made from offcuts of walnut salvaged from the workshop and reworked into something beautiful and useful.
Each board is unique in tone and grain, with clean lines, soft edges, and scooped out handles to make them easy to pick up.
Thank you for reading! Now, get out there and listen to the birds (not this bird, the winged variety)!
Cherrily, cheer up, cheer up,
Deana