Tag Archives: spring

Spring Decorating and Coffee Cups

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Decorating for springWhen my two now 20-something-year-old daughters were little, I went all out for holiday decorating — a trait I got from my own mom, I think. At this time of year I’d have bunnies and chicks and eggs and flowers everywhere. Now that the girls have their own spaces (one with her own family in their apartment and the other in her dorm room at college), I’m taking a break. I’m sure once I get the dozens of grandchildren I’m hoping for, I’ll once again turn our house into Holiday Headquarters — again, just like my own mom. But until then, my nods to the changing of the seasons are few: A new wreath on the front door, different candles in the living room and changing the coffee mugs and espresso cups I keep out on a tray in the kitchen, always ready for a hot steaming cup of goodness. This past weekend I finally put away all the winter mugs and cups and replaced them with Decorating for springEspresso cupsthe spring ones. I love the pink and green Portuguese-pottery espresso cups. They come in three designs: Rabbits, frogs and cabbages. I’ve found them the past couple years in discount retailers such as TJ Maxx and Tuesday Morning but haven’t seen many so far this season. Plus, there are pitchers, bowls, dessert plates and serving platters —  I finally had to stop buying  because really, how many lavender bunny-themed cake stands do you actually need? I also adore this blue and green teapot and espresso cups with flower-petal saucers I found at a gift shop and the two pottery espresso cups from Starbucks I bought just a few weeks ago. And now I think I’m all set decorating-wise until July.

Food

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Asparagus terrineEven though I love oven-roasted asparagus year-round, something about spring makes me want asparagus even more. And I don’t think I’m alone in that. At a recent cooking class at the Shoals Culinary Complex in Florence, Alabama ( http://www.shoalsec.com), director Sherry Campbell taught us how to make this gorgeously easy and delicious Asparagus Terrine. One of those impressive dishes that always gets you compliments, it’s perfect for spring luncheons celebrating weddings, graduations, Easter and Mother’s Day. And, surprisingly, it’s great to make ahead and also is conveniently totable for  covered-dish get-togethers. Sherry says to look for asparagus with plump, closed tips for freshness. She uses most of the whole stalks, too, but I don’t like that slightly woody flavor and trim mine pretty closely. But then I don’t like broccoli stems, either, so what do I know?

Asparagus Frittata Terrine

Peel and finely dice 1 medium onion and saute over medium-low in 1 T. olive oil until translucent. Add 1 T. sugar, increase heat to medium-high and stir until lightly colored. Add 3 peeled and minced garlic cloves and 1 T. white-wine vinegar and boil until vinegar is evaporated, stirring occasionally. Season with salt and pepper and cool to room temperature.

Trim white ends off 2 pounds asparagus spears and microwave until slightly cooked.

Preheat oven to 325 degrees. Line small loaf pan with plastic wrap, letting excess hang over sides. Trim asparagus if longer than pan and save ends. Place single layer in bottom of pan, alternating tips and ends and filling in with trimmings. Spoon over half cooked onions and add layer of cooked bacon or 40-42-count shrimp. Season with salt and pepper and add freshly minced tarragon, dill or mint. Continue layering, sprinkling herbs on top.

Whisk 6 eggs in a bowl with salt and pepper until well-blended. Pour into loaf pan, moving a knife between asparagus spears and lightly tapping pan on work surface to evenly distribute. Fold excess plastic over, cover with tin foil and place in hot-water bath. Bake until eggs are set, 50-60 minutes. Remove from bath.

To serve warm, let settle 15 minutes then run knift around rim and unmold and slice 1/4-inch thick. To serve at room temperature, let cool and then unmold and slice or prepare ahead, refrigerate and then bring to room temperature before serving. Serve with Tarragon Sauce: Whisk 1 T. each mayonnaise and Dijon mustard and add 1 T. white-wine vinegar. Pour in 3/4 cup olive oil in slow, thin stream while whisking. Mix in 1 T. freshly minced tarragon and salt and pepper to taste. Can make ahead and refrigerate before using.

Sandals

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sandals-005It’s almost 70 degrees here in Alabama this afternoon. Sun shining. Blue sky. Even though it’s deceptive and temporary, you do sort of feel that spring may be coming after all. Good thing I grabbed these sandals at TJ Maxx this past week, ’cause once the weather starts to warm up the cute sandals go fast. Summer ’08 was rough on my sandal collection — my most treasured black and my favorite brown pairs had to go. And it was time, I admit, but still sad. And scary, too, as in, “I wonder if I’ll be able to replace them?” Since I’m picky about sandals —  no flip-flopping sounds (I like only my flip-flops to flip-flop), no sounds of any kind and comfort, comfort, comfort (cuteness goes without saying) — it’s hard to find what I want. Luckily, TJ’s was there for me yet again, solving a fashion problem at a super price. Of course, sometimes shoes do turn on you and what you thought would be the perfect pair turn out not to be after all, but I have high hopes for these. We’ll see.