Spring Happenings....

I love winter, but now that spring is finally here I'm really enjoying the warm temps, longer days, greener food, and more time outside.  I'm back to walking in the predawn hours now and I love starting my mornings with the bird's dawn chorus.  I think frequently about blog posts, but then somehow, by the time the evening rolls around the pictures stay in my camera, and the thoughts stay in my head.  So, here's a smattering of what's been going on in our world lately.

Egg Noodles - Why have I never made these before?  I'm never turning back.  They were delicious, simple (eggs, flour and salt) and a perfect use of the over abundance of eggs in the spring.  

Oatmeal Rolls and Chicken Noodle Soup with Watercress

 Kids - both the goat and the people kind.  We got to spend the afternoon with some friend's goats.  Both the girl and I were smitten.  The mower broke a week later.  My solution?  Get goats -  somehow The Woodsman was not as enthusiastic.  Huh - I'm pretty sure goats would be cheaper, and will that mower give me milk.  I think not.  One day my friends... one day...

It's just like Heidi.  Where are Grandfather and Clara?

The Zoo!  A wonderful, if a bit wet, day at the National Zoo with good friends.

See the black and white fuzz ball in the tree?  That's BaoBao - the baby panda.  

You know - it's really hard to get five kids to take a picture.  

Unless you're sneaky and you take one while they're watching the tiger cubs play.

Or while they're deciding if the lemur is male or female...

Or if they crawl on a statue and pose themselves....  If only all the eyes were open.

Concerts, Recitals and Programs:  Last week Spring Chorus concert, this week Spring Dance Recital, Next week Gymnastic Parent program... then done until September.  My how she's grown.

Outdoor Adventures:  Is this the world's longest dandelion?  Inquiring minds want to send it in to the Guinness Book of World Records.  I'll keep you posted.

 Spring Eating:  The big freezer is empty, and only a few freezer meals and a handful of base ingredients remain, so I mostly get to cook with fresh ingredients:  greens, asparagus, eggs and goat cheese are frequent guests at the table.

Clockwise from bottom left - Green Haven Chevre, Asparagus picked a few minutes before in between thundershowers, roasted red peppers from the freezer, pesto cubes from the freezer, last Spring's garlic.

Trip two  - in between storms.  Radish thinnings, green onions, more asparagus, and eggs.  One of the hens has gone broody.  I hate to tell her that we have no rooster.  It kind of makes me wish we did.  She's going to all of this effort, and she won't get anything for her hard work and sacrifice.  Poor bird.