This has been the earliest spring that I can remember up here in the Sierra Foothills. We had one early snow storm, and then we had an unusual stretch of about 10 weeks of sunny days. It got all the bulbs blooming early, and fortunately, knock on wood, we have not had a winter storm to knock them down. Here’s a few views of the garden.
And look what was almost hidden in that bed! This is the most exciting thing I’ve seen this early spring:
Yes!!! Those are the little tips of the lily of the valley plants that came special delivery all the way from New York last year! Thank you so much Lori!
A little bit of everything in this bed: primroses, pansies, muscari, hyacinths, and daffodils. And the flowering almond bush in the back.
Close-up of the pansy:
Here’s a close-up of the flowering almond:
The pink flower thief’s favorite bush is in full bloom:
And honestly, I love these little violets that bloom so freely, and self-propagate so well.
So last night I was watching a Food Network program (as usual,) and I chose to watch Throwdown with Bobby Flay–Blueberry Pancakes. Some of you probably think its weird to watch food shows about “food I can’t eat.” But honestly, for whatever reason, I am not tempted to make or eat the food they show. I just like getting new ideas from them. And watching how they made those blueberry pancakes gave me something new to try with my beloved protein pancake recipe. Basically they whipped the egg whites into a meringue and then folded them into the rest of the batter. So after dreaming all night about how I would incorporate this into my recipe, I decided to keep the recipe as is, except that instead of using the egg beaters stuff, I used two egg whites, figuring that those would whip better. I thought that it would work to whip them in the Magic Bullet, but after doing 15 second intervals for about three minutes, they were only slightly thicker and foamy. I even added a tiny bit of cream of tartar to see if that would help. So I just added the rest of the ingredients (1/3 cup oats, 1/3 cup cottage cheese, vanilla) and I did add about 1/8 tsp each of baking soda and baking powder. Whirred those around in the magic bullet and put the batter in the pre-heated pan, and then added the blueberries. They were definitely lighter and fluffier than my normal protein pancakes, but I don’t know that they were any better tasting. I used about 3/4 cup of blueberries, so they were chock-full of blueberries. They were definitely a treat on this beautiful spring morning!