For one brief shining moment last week, it was Spring. The sky was blue. The breezes were balmy. On the walk to school my youngest son kept asking 'Mummy, what's that smell?'. (Spring, my friend, Spring!) We could see grass peeking through the snow on front yards. It felt so good to leave a few layers at home and walk through the concrete beach at work without being assaulted by gale force winds. Or freezing pellets of snow. Sigh. We all knew it wouldn't last. And it didn't. Today we woke up to fresh snow. But Friday, Friday was beautiful. I hope the memory will hold us until the next Spring thaw.
The small taste of Spring we had has put me in a very green frame of mind. I ordered a new bedspread and stuck with my traditional neutral colours but ended up picking a design with a touch of green. I started adding some Spring touches to my mantel and found a great floral bunting on Etsy that features orange, pink and green. (I seem to have developed an obsession with bunting. More on that later). Then I made some zucchini and carrot bread that I found on a blog called Coconut & Lime. This recipe caught my eye because it included cardamom (along with cloves, nutmeg and cinnamon) in the batter. I bought some cardamom for a cookie I made recently and have a fresh bottle in the pantry. So it felt like fate - appropriately Spring-ish and using ingredients I had on hand. The result was lovely. A cross between spice cake and zucchini bread with the added kick of carrot. Yum.