Well, I hope I’m not jinxing things by saying so, but that last post seems to have worked: it’s looking and feeling more like spring every day! Today I drove with the windows down! Tonight as I’m typing, the birds are chirping! I’ve been hearing about Passover seders on Twitter and from friends, Easter is on Sunday, it’s practically April, after all! So in the spirit of welcoming (i.e., wishing, hoping, begging, pleading) for this new season that has. to. come. eventually, it’s time for a little spring cleaning. These are things I’ve been meaning to tell you, wanting to tell you or just plain am going to tell you. Settle in for a long post, cause that’s what we’ve got (with lots of pictures!).
1. Homemade smoothies. Can we just talk about the fact that when you make homemade yogurt (based on a recipe like this) and then blend that yogurt with frozen blueberries and frozen raspberries, throwing in a little orange juice and flax seed oil for good measure (and then this morning, virgin coconut oil, to boot!), your day has to start well. It’s a fact. Oh and bonus: when you pour it all into a to-go cup that you can take with you in the car: People! The good just keeps coming.
2. Kombucha. If you follow me on Flickr or Twitter, you might already know about my new-in-2010 addiction to kombucha. We are seriously best friends. I even went to a free class last Thursday to learn how to make it, and I’m totally going to try. Also – there’s a hot version of kombucha tea! I bought some.
3. The Kingsbury Whole Foods (Lincoln Park) blows my mind. Honestly. If you’re from the Chicago area, you have to at least visit this Whole Foods. It’s huge. I could spend all day there. And Saturday, I had some chicken tacos that knocked my socks off.
And, most importantly:
Roasted Broccoli. So, so, good. I made it twice this weekend, first with Hannah’s one-look-and-you-will-have-to-make-this recipe (crispy and with a little heat from the crushed red pepper) and then, exactly the way I make roasted cauliflower, overflowing with lemon juices but with grapeseed oil rather than olive this time. When the little branches of of the broccoli trees get crispy and burnt, oh baby. It tastes like it’s bad for you, that’s how good it is. Here’s a photo tour of our making it:
Phew! And done.
Spring must be coming now.
I mean, it must.