With the snow cover gone, I made a quick survey of the yard. The ground is spongy and saturated with water, but our new perennial beds look good (no plants yet – just lots of mulch and leaf mould), and the vegetable garden is still surprisingly tidy.
No leaves yet, but the mosses have begun greening up. In the middle of last year’s dark muddy green are bright yellow-green shoots, like a tiny pincushion of asparagus.
- The chickadee couple came back for a second look at our birdhouse. They wanted the entrance a little wider, so I obliged them. They haven’t yet committed themselves, but it looks promising.
- The cardinal couple is getting more affectionate, too. I saw the male share some food, beak to beak, with his mate. It would have made a beautiful picture.
- Male goldfinches are just beginning to turn yellow again. At the moment their frosted-neon-pastel-lemon yellow is still a far cry from their midsummer plumage, but it’s a start.
On the first warm day of the year – still cloudy – nothing brings spring for sure like a fresh vegetable stir fry. I picked up some chinese cabbage, sugar snap peas, red and green bell peppers, and yellow squash. Almost any vegetables will do, but it looks best with a variety of colors and shapes.
Jenny started some rice while I washed and chopped (and nibbled) the vegetables – crisp, wet, beautiful… & delicious
. I also cut up some garlic, onion and fresh ginger. When the rice was almost done, I was ready to start the stir fry:
Sauté the onion in a little oil, add the garlic and wait until the pan is nice and hot. Toss in the chopped cabbage, stirring constantly. The cabbage will wilt, giving you room for the rest of the vegetables. Add in the ginger, and then gradually mix in the rest of the vegetables. Cook until just heated through. The vegetables’ colors will intensify, but they will still be crisp. Season it with soy sauce and chili oil, and serve it over rice.
[I meant to include tofu, too, but I forgot to get it when I went shopping. If I don’t forget it, I like to brown it with the onions and garlic before I add any vegetables.]
11°C (51.8°F) Last night’s warmth left only ghostly traces of snow, lingering deep in the shadows of the woods. Lost hopes, faded dreams in tatters. I’d feel a sense of loss, only it’s too warm to feel bad.
[Note: I had my first bad experience with Radio Userland
today. It lost all four or five posts I made today before transferring them to the server. No trace of them on my local drive, so I had to re-write them from memory. I hate
it when that happens. Grrr.]