Spring!

It's definitely spring now so a good time to share a few pictures and a recipe.

We have drizzly rain today so I rode Metro up to U Street after exercise class to visit the season opening of the 14th&U Farmers Market. I found rutabagas, potatoes, asparagus, Gold Rush apples, a big head of pak choi, and, significantly, strawberries. Yay strawberries! So, after weeding my garden plot and planting Lacinato kale, I made a half batch of shortcake and ate a giant bowl of strawberry shortcake for supper. Now I'm sipping my mug of Scottish tea with milk and sharing the picture with you. Needless to say, the strawberries were gone before I started writing this post--no way I'm putting down the spoon long enough to write.

That's really spring!

For useful reference, here's the shortcake recipe. Reduce the sugar and it is a biscuit. You can replace the milk with part or all cream or yogurt or sour cream to change the flavor and richness.

Christy Brown's Shortcake (or Biscuits)

Preheat oven to 425 degrees F.

2 c flour
2 T sugar (2 t for biscuits)
2 t baking powder
1/2 t cream of tartar
1/3 c butter (1/4 c lard for biscuits)
2/3 c milk

Whisk the dry ingredients. Cut in the fat. Add the milk. Toss and lightly knead the dough until it just hangs together. Roll or pat out and cut into squares or triangles with a knife. Bake 11 minutes, adjusting as needed for the size of the pieces. Eat warm.


In other news, I joined a bit of the Climate March on April 29 (on my bike). It was much warmer and sunnier last weekend than today.

And this was my sighting of the month for April on Metro.

Yep. He's wearing shoes with sparkly teddy bears.

I finally got my assorted pictures hung on the bedroom wall.

And made a good batch of slow rise, free-form bread with pumpkin seeds, sesame seeds, millet, and extra bran.