Bounties of spring.

I am utterly enamored with peonies right now.  Simply awestruck by the five stems I keep walking by in my apartment.  Every time I pass them I see something different, every time I come home they are a new color.  

Peonies and delicious spring vegetables tossed in pasta. These gifts of spring are really bringing smiles around my neck of the woods.  Perhaps our friend Holly Golightly would've found similar luck.  Five peony stems blooming and changing and brightening your little old apartment can really do a thing or two to fend off those mean reds.  Haven't been by my doorstep in quite a few weeks I'd say.  

Menu:

Spring Linguine with Basil and Peas (#108)

I saw this recipe in that Cooking Light May issue I was drooling over a few posts ago.  What a perfect way to make a week night feel like a celebration of spring and all of its simple, fresh flavors.  Recently I started a little herb garden on my balcony.  Something about watering those pots and picking a handful of herbs each night that really is special.  It is so satisfying to always count on having freshly chopped parsley or basil or thyme or mint.  Or rosemary or oregano.  N'est-ce pas?

 

 

Springtime perfection.  More pictures of those peonies will come.  Although, really, I think you should go get some right now for yourself.  You deserve it.  And make sure to buy a bunch with at least a bud or two that is only open the littlest bit.  You'll thank me as the days go by.

 

192 to go...