I am pretty sure I won’t jinx it when I say that Spring is finally here. Our daffodils are in full bloom and the weather was spectacularly glorious this weekend. We took full advantage of the outdoors knowing that it will be too hot and humid in just one short month. As such, a trip to a flower nursery and a new playground were a must on Saturday. Sophia loved all the flowers and helped us with seed selections for planting in our little vegetable garden. We will be gardening again, albeit on a smaller scale and with produce that requires little maintenance (think peas and lettuces).
As usual we cooked a bit, but made lighter, easier dishes than those that have been de rigueur over the last few, cold months. Something about the glorious sunshine, warmer temperatures and overall better moods stipulated fresh, brighter and spicier flavors. So… there were coconut-lime tacos and this dry-seared shrimp with an orange, cucumber salad dressed with a touch of mint and cilantro. So fresh and so flavorful.