As I write this, it's another grey, drizzly day outside and the world is glowing with a jade-green intensity that is almost unsettling. The chartreuse hues of early spring are seductive. The lilac is blooming, sending out its sweet perfume. The columbines are about to unfurl their showy blossoms. The early morning birdsong is loud enough to wake the dead. Yesterday I dug into the damp earth and planted lavender, rosemary, lemon verbena and my beloved scented geraniums. Also a few purple-striped jack-in-the-pulpit, trillium and bloodroot that were carefully and respectfully foraged from a nearby woodland. Time in the garden is precious as I have been inundated with client work. It's also kept me from the kitchen and from you, dearest readers. I've got a new recipe for you, though it's nothing fancy. Just something simple and practical that has become a popular staple in our house.
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