The Simple Desires of Spring

Here's a rule and a twist.

First, the rule:

* never go to the supermarket hungry. Why? Because you never buy potato chips -- gave 'em up for Lent or for some diet. But there they are, strangely, sitting in your pantry. And you're eating them because, well, you bought them. . . when you were hungry in the supermarket.

And now the twist:

* never read the blogs in my blogroll when hungry. Why? Because they are AWESOME and full of delicious foods that I now need to go make.

What I'm really loving is the strange way that the blogs will be in sync with each other. Sometimes, it's a cheese; sometimes a grain or a particular vegetable that everyone is grooving on. For a while there, it was truffles.

Right now it seems as though people are lightening up, getting more greens. The shift is happening . . . can you feel it? It's been a bit warm (and by "warm" I mean in the 40s) for a few days now. There's a desire for lightness and brightness that seems just too good not to explore. It's making me think about the spring cleanse, which is coming up in just a few weeks (which reminds me that I need to start weening myself off caffeine again).

Here are just a few recent posts from fellow bloggers that have stimulated my curiosity:

This recipe for Veggie Chili and Beer Bread seems like a great late winter feast-- hearty enough for winter, but vegetable-based, so somewhat springy. From Simply Life.

Although I'm not sure about all this "paleo-dieting," (seems like a fad) more fresh salads are always good. And if that salad is a Thai Salad with Spicy Dressing from The Nourishing Gourmet, I'm intrigued.

Or, for something completely different, we could have lots of grains and cheese from No Recipes! The Black Truffle and Cheese Grits looks like the kind of Valentine's Day breakfast that would win me over and over again.

101 Cookbooks plays with one of my favorite winter squash, the delicata, in this dish, Roasted Delicata Squash Salad.

Cucina Panzano always entices with something delectable. I'd like to add some pancetta to this recipe for Tuscan Blueberry Port Chicken Breast.

And finally, Tartelette reminds us of what is to come: sweet berries and ripe rhubarb. I'm loving the looks of these Rhubarb and Red Berry Crumbles (the photography on this site always makes my mouth water). I love that this recipe uses millet and brown rice flour as well as honey for sweetening.

Local, In-Season and Old-Timey: Blueberry-Raspberry Muffins with Lemon Glaze

When I got back from Maine yesterday, Seth came over and delivered my share from the CSA. This week's fruits are blueberries and raspberries, so I made these delicious muffins this morning with Omlette Florentine.

The inspiration for the recipe comes from The Enchanted Broccoli Forest. I combined two recipes with some ideas of my own to create these muffins.

Blueberry-Raspberry Muffins with Lemon Glaze

Ingredients for Muffins

• 1 c. flour
• 1/2c. whole wheat flour
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. lemon zest
• 5 tbs. lemon juice
• 1/4 c. sugar (I'm going to try agave next time; I think it will substitute)
• 4 tbs. melted butter
• 1 extra large egg
• 1/4 c. sour cream
• 1/4 c. yogurt
• 1 c. fresh berries

Directions: Preheat oven to 350. Grease muffin pan. Mix the dry ingredients together in a medium-large bowl and leave a well. Mix the wet ingredients, except the berries, and gently combine. Don't overmix muffin batter. It will be lumpy, so don't worry about getting the batter smooth. fold in the berries and scoop into muffin cups. Bake for 15-20 minutes or until a toothpick poked through the center comes out clean. Makes about 9 muffins.

Ingredients for Lemon Glaze

• 5 tbs. granulated sugar
• 1/2 tsp. lemon zest
• 1/4 c. lemon juice

Directions: Heat in saucepan until sugar is dissolved. Simmer for about 5 minutes. Remove from heat and let cool for 5 minutes. Pour by teaspoonful over muffins. The glaze will sink in.