Even though we’ll have several more snow falls though April, it’s Springtime in the Rockies. The yard is finally void of snow, first time since December. The robins have staked out territories and are singing at 4:00 a.m. How do I know this? Because we slept with the windows open last night…well we slept until…the Robins… Yesterday, our winter white arms turned to pink after soaking up some much needed vitamin D as we walked the dogs in t-shirts instead of parkas. The Rockies are swinging bats and we’re making plans for opening day at Coors Field. Cue Spring-like food.
Spring also announces that it’s my birthday and Bob surprised me with an early present of a new camera and lens. It’s the latest Canon Rebel and the lens is a 50 mm, f 1.4. It’s taking some getting used to. There is no zoom, so I’m having to learn to move myself instead of the lens to frame the photo. And no auto stabilization. I’m so intent on standing and holding still that I’m not paying attention to the composition of the photo. This all sounds like learning to play golf to me. You have to remember about five things at once before you swing.
The market had some beautifully delicate asparagus yesterday and having Spring fever all I could think of was lemon sauce and poached eggs.
I sautéed the asparagus in butter and olive oil and when tender doused it with fresh lemon juice. Topped with poached eggs sprinkled with some Hawaiian Black Lava sea salt (can you spell s-a-l-t-y) and sided with a toasted English muffin with Blackberry Merlot Wine Jelly.
So, with that said, if you’ll excuse me, I’m going to go fill the candy jar with jelly beans.
Poached Eggs and Asparagus…They’re what’s for Breakfast.