If the past three years (!) of March entries are any indication, right now I should be writing something about being ready for spring. The half a foot of new white stuff outside is telling me to hold my horses, though. I don’t mind the winter weather and the snow as much as other people seem to, especially now that the days are getting longer. I like seasons. Besides, there are new baby goats down the road, which means that green sprouting things can’t be too far away.
I sat down to write about a Melissa Clark recipe, but now that I’m typing I can tell I’m not going to be writing about beans. Work is stressful right now, and it feels nice to freestyle a little bit here. I’ve actually had lots of little bits and pieces on which I’ve meant to elaborate: a horseradish gremolata, this New Yorker piece that just totally wrecked me (in a good way), a few emails I’ve gotten asking me to write more about my day job, and a sherry-glazed something-or-other. Do you know I have over 100 posts in draft on this website? And yet I created an Instagram account last week and I can barely remember that I’m supposed to be using it. Please do not read into what this means about my personality and my relationship with immediacy and control. Eek.
We’ve been feeling project-y lately. Ben disappears to the cellar and comes back with these gorgeous candleholders he’s been making out of oak wine barrel staves (like the lead photo). I’ve been growing more windowsill pea shoots and some baby arugula. Little things, keeping hands busy, waiting for the thaw.