Today, I welcomed my favorite season. Spring, I’m always ready for you! It’s about time you finally caught up with us.
I woke up to 90 minutes of Anusara yoga, opening the heart and bending the back. After which the sun showed up, and inspired the following:
We started things off with a breath of fresh air, a dose of the outdoors, window shopping and a taste of the Southwest:
Picnic Lunch (Thanks to a Dorry’s inspiration): Roasted Kabocha Squash (slice – with strong muscles and/or boy help, drizzle with olive oil & seasonings, in the oven at 400* for 20 minutes) & Chickpea Salad (cucumbers, carrots, onion, spinach grated parmesan, vinaigrette & the ‘peas).
This was followed by an afternoon nap, magazines & people watching:
Pack up the picnic and head to the ‘hood! I had visions of shops yet to be explored and sidewalks yet to be walked. That void was filled with unique boutiques, bookstores & a new restaurant discovery.
Hello, New Mexico! How have I not seen you here before?!
Sangria, Shrimp tacos & a cone of Lik’s ice cream later,
our spring has sprung.
How did you bring in the new season?
What new seasonal food are you ready to see in your kitchen?
Here, you’ll see a lot of grapefruits (one of my faves!), strawberries & fresh veggies from the market (as soon as those Farmers come back…).