As some of you who read my blog know, I was in Maryland last month for a conference. While there, my friends and I stopped at a restaurant called SUCCOTASH. Oh. Em. Gee. What a deliciously casual southern, yet decadent, restaurant experience. (They had smoked trout roe on the fried oyster po’ boy, y’all!)
Growing up, whenever I was sick, my mom would make chicken noodle soup. From her perspective it was a quick and easy way to get SOMEthing in my belly and force a kid to add some veggies to her diet. As most kids are, I was a pretty picky eater and didn’t LOVE vegetables. Today, I wonder why I wasted so much time rioting against vegetables that are so clearly delicious and good for you. 🙂
Being married to a farmer comes with its perks. Summer = endless supplies of fresh herbs and more tomatoes, garlic, and shallots than I know what to do with! It isn’t QUITE spring in Wisconsin, but I’ve been craving fresh, healthy food in hopes it will encourage the warmer weather to come soon.
One of my favorite go-to, no cooking required meals is my delicious basil bruschetta. You’ll need a few veggies, a heap each of garlic and basil, and a fresh baguette. Optional, but I suggest adding a sprinkle of freshly crumbled feta and some tart balsamic vinegar and you’ve got a delicious snack in no time.
I’m writing this post on an almost 60 degree day in FEBRUARY in WISCONSIN. Dare I say it – spring is in the air!
What are the two things I love about spring the most you ask?
One – walking our yellow lab Ruby (short for Rubysaurus Rex) is actually an enjoyable after dinner activity. Imagine my relief when all I have to put on is a pair of tennis shoes (and not 100 layers of clothes) to keep warm.
Two – Although farm season will soon be in full swing and I won’t get to see my business manager/farmer hubby as often, the farm will soon be producing beautiful, delicious veggies for their CSAs as far as the eye can see. I. Can’t. Wait.