Double daffodils from that pot of bulbs that were never planted in soil!
Coleus clippings in water to root. These and another variety will be filing my balcony
planter boxes this summer.
My vibernum shrub in its second season.
My farmer neighbor's outside fence all dressed for spring.
Another type of vibernum.
Trying to eat more fish and this week found some Alaska cod. I bought a nice fillet and then got home and instead of over-thinking and looking for a recipe, I simply dredged the fillet in some flour and sauteed it quickly on high heat with a little butter and a little extra-virgin olive oil. Some salt and pepper, a sprinkling of chopped parsley and a squeeze of lemon. The fish was superb, mild and delicious with just the simplest of ingredients that let the fish shine. I had a small butternut squash and thought of a great Jamie Oliver recipe for it. You peel and cut the squash and toss the pieces in extra-virgin olive oil, crushed coriander seeds, red pepper flakes, fresh thyme leaves, and bake under a wet sheet of waxed paper for about 25 minutes. I had some left-over creme fraiche instead of whipping cream and mixed that with a quarter cup of a dry French rose, and tossed it over the squash with some parmesan and baked it another ten minutes. One of Jamie Oliver's very best recipes! The night before, I cooked a recipe from Mark Bittman's HOW TO COOK EVERYTHING: The Basics. It's a new how-to by the author of the current best all-purpose cookbook (HOW TO COOK EVERYTHING), only this new edition concentrate of a number of basic recipes profusely illustrated by excellent photos. I stumbled across a braise of cabbage with a Asian slant composed of shredded cabbage, garlic, scallions, soy sauce, toasted sesame oil and I added some red pepper flakes. Cabbage isn't high on my list of vegetables only because it's not very versatile. But this hot shredded braise was really delicious and reheated well. Now that's a nice weeknight meal. Bittman's book is not for my library, though I will retain this dish. But if you're a beginner cook, I do think this book should be essential in your library.