Just I was convinced that the earth had stopped rotating around the sun, leaving us to winter forever, the snow started melting. And I stopped wearing my winter boots everyday. And I zipped the hood off my coat.
It's time for change. I'm ready to stop hibernating and go play outside.
I was inspired by this Tasting Table recipe yesterday, deciding to incorporate it into dinner tonight: roast salmon with salted persimmons, both seasoned with olive oil and saffron, and steamed asparagus in a kumquat, ginger, and garlic vinaigrette. Lemon thyme instead of tarragon.
The winter components were the persimmons and kumquats. Spring components included salmon and asparagus. Salmon and persimmons roasted at 350 for 20 minutes. And roasted persimmon? Who knew that would be so good?!
Goodbye, winter. Go away and stay a while.
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