Roasted Spring Veggies and Chicken with Creamy Polenta and Lemon Brown Butter
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There’s this tree in the front of our house I have a love/hate relationship with. During the summer, it’s scraggly branches and full set of leaves block a large chunk of one of our cute cape cod dormers, and at the end of every summer, I debate tearing it down completely. During the winter, the leafless twigs look sort of sad and droopy, and again, I wonder if we would even miss it. But then, right around mid-March, tiny pink flowers sprout from every bare branch, and I remember why I decide to keep it year after year. It’s the first tree on our entire street to bloom, and for me, it’s a sign that spring is officially upon us.
A week or so ago, those pretty pink flowers made an appearance, and I’ve been sort of giddy ever since.
The first blooms of the season start a sort of ripple effect of excitement, because next comes the warm weather, and after that, fresh spring produce. While I love my fair share of comfort-driven winter foods like chicken pot pie, spaghetti and meatballs, and...
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