Some Random Notes & Recipe (it's easy!)

SPRING, SPRING, SPRING, SPRING, SPRING, SPRING, SPRING, SPRI...

RED & GREEN SPRING STIR FRY

Above: An asparagus and chard stem stir fry: really easy, heat a pan on medium, after 1 minute add TBS olive oil and asparagus. Cover and cook for a few minutes then add the chard stems. Makes a really pretty color combo. Cover and cook on medium until tender, but firm (or to your personal liking). My two girls actually loved this it was so good.

And I keep meaning to mention that it snowed on February 26th, pictured above, in Greenbank

Stella drawing with pens . . .

birthday cake . . . (and no, it's not Halloween, the shirt just fits her well :-)

look who found the ice cream lid!

Green Kale and Lemon Salad

I have a lot of over-wintering kale in my garden. As the weather has warmed up tender green leaves have emerged and they make a wonderfully delicate and mild salad. The lemon dressing is just the right complement to the kale.

Dice as much kale as you and your family want to eat, then toss with this dressing. You will most likely have extra dressing left over.

Dressing:
3 TBS fresh lemon juice (1-2 lemons)
5 TBS olive oil
1/4 tsp salt
pepper to taste
1-2 TBS honey (optional)