First of all, did everyone watch the Project Runway Season Finale last night?? Cause, I didn’t. Cause my cable company doesn’t think we deserve Bravo. Idiots.
Well, the weather has been (relatively) lovely here this past week. Besides the ridiculous downpours and storms and almost tornadoes we got on Tuesday and Wednesday, it’s been quite pleasant! But, hell, I’ll take anything above 30 degrees with bitter wind. I often say that I could never live in a place that doesn’t have 4 distinct seasons (living in Sevilla in the winter was WEIRD!! People wearing their heavy coats and scarves and basically enough clothing for a dog-sledding trip through the Northwest Territories in 50 degree weather), but every year, in the middle of January, I get so sick of winter, I consider moving to Texas. Wait, I’m not quite the “Texas-type”, maybe southern California.
Well, same thing happened this year. Around the beginning of February, I wanted to quit winter. Can you do that? It kept getting colder and colder and snowier and more painful to get out of bed. Maybe I should move the spikes from the foot of my bed. (crickets). Then, I woke up this past Monday, and my hair didn’t have icicles on it! My teeth weren’t chattering! It was warm(ish)! I didn’t have to put on tights under my cords. I didn’t have to put on my nasty nubby sweater, that probably should go in the garbage but is amazingly warm, underneath my jacket. So, in honor of spring FINALLY coming, I made a delicious dinner in honor of the end of hell, or maybe winter to you. Although with my luck, and crazy weather patterns, winter will probably be back next week.
sorry it’s a little blurry.
I came up with this kinda on the spot at Whole Foods on Sunday when I found asparagus on sale. Asparagus to me epitomizes spring and we eat it pretty constantly when it is in season at my parents house. So I decided it would only really start to feel like spring if I made something yummy with this asparagus. I went back to quinoa, cause it’s kinda my go-to. Soo easy and yummy and nutritious and as a vegetarian, good for protein.
Here’s how I made this amazingly delicious concoction:
While cooking 1/3 cup of quinoa, I steamed/blanched some asparagus that I cut into 1 inch pieces, frozen peas and frozen edamame. When the quinoa and the veggies were done, I mixed them together along with a drizzle of olive oil, a squeeze of 1/2 a lemon (I bet a bit of lemon zest would be amazing too), salt, pepper, and a huge handful of chopped mint. That was the key. Wow-the mint was amazing and made it taste so springy. I probably used about a 1/2 cup of fresh mint leaves that I chopped pretty finely, and went back and added more cause it was soooo good. And I have lots of leftovers, which I might eat tonight and maybe spring will stay.
Ooooo…the weather forecast is on…30 degrees on Sunday. Shit. It never ends.