yogurt, granola and foraged berries

While last spring was remarkable because the world had shut down, spring this year is remarkable as parts of the world start to slowly re-emerge. It was a collective, tragic, exhausting hibernation the past 16 months. When things dramatically stopped last year, my senses became more acute to the subtle, beautiful things in my life, such as wild flowers sprouting from sidewalk cracks, the remarkable shades of green leaves in the forest behind my home, and the symphony of birds that awoke me early every morning.

The covid winter was challenging in many ways but I was very fortunate to always be in good health. On the food front, I became uninspired in my daily cooking and my diet devolved into mainly smoothies, popcorn, and salads. My sole cooking inspiration was to bake breads and cakes for friends and family and the ingredients that were exciting were the ones that I foraged.

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