This almond jam tart is now at the top of my list….
Working in education makes for certain expected cycles throughout the year. There’s the beginning of the school year, where fresh off the summer you feel energized and ready to take on anything. There’s getting to winter break and recounting to family members that you only got sick twice that fall semester (not counting the month-long sinus infection) instead of the three times from the previous year, and sleeping in for two weeks straight seems like the best Christmas present ever.
There’s the spring semester, where, once again, the weather is nice, the sun is out, and there is a revival of energy and spirit as the “lasts” of the academic year start falling into place.
And then, there is May….
When rhubarb starts popping up at the markets, I’ve decided it’s a foolproof way of knowing spring is here to stay. Although the weather here has basically confirmed this, as I drove home today it seemed like everything outside was radiating green—bright and beautiful trees with glimmering green buds and grass that seemed to shimmer.
Welcome spring, indeed.
Muffins are a breakfast treat I don’t make often enough. When I do, I try to pack them with as much whole-grain goodness as possible. These cinnamon rhubarb muffins live up to that claim.
Made mostly with gluten-free oat flour and a bit of arrowroot starch, these muffins are high-fiber and loaded with protein and nutrients….
This is a sponsored conversation written by me on behalf of Lentils.org. The opinions and text are all mine.
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It seems to be that with each shift in season things get busier—slightly chaotic even—before settling into a routine again. While the chaos or the busyness is by no means bad, it always forces a kind of reset. Of mind, of habits, of meals. Probably (definitely) much needed, whether I’m ready for it or not….
This last weekend we spent some time with dear friends in Asheville, North Carolina. One evening, we were discussing “last meal-worthy” foods. While my last meal would probably consist of pizza, without a doubt, my last dessert would be these peanut butter swirl brownies….
I have a confession.
I used to loathe anything flavored with lemon. More specifically, those of the candy or baked-goods variety.
When my grandparents used to visit us growing up, my grandma would always make a lemon meringue pie—my dad’s favorite—while they were in town. I would sit there at the table picking off the meringue until I hit that *eww* layer of lemon.
Boy, how times have changed. And thank goodness. While I’ll take chocolate concoctions of any kind, any day, the arrival of Spring has had me craving the bright and tart flavors of lemon….