Three cheers to daylight savings this weekend!! Ok kind of?? I’m completely aware that I haven’t ordered my seeds for this year’s garden. We have a good crop of herbs and most are perennials but I really need to start working in the greenhouse. The weather just shows no breaks of possible spring. It’s hard for me to wrap my head around crocuses, tulips, snow drops. Just snow… snowmen… hot cocoa.
Plus, let’s give a shout out to the stomach flu! Why not, when I got it twice this year! Oh Stomach Flu thank you for taking about 7 days in total away from me. Who needs vacation when you get time off for the flu! As you can imagine, my design schedule in the studio is haywire. I’m almost back on track since the last sickness hit.
It’s tax season now which means Bruce is insanely busy working from 7am-7pm most days. Wake up, coffee, breakfast, taxes, lunch, taxes, dinner, bed, repeat.
So, yes I need inspiration to get into the potting shed and make some baby plants. I want to… Grill Steaks, Weed Gardens, Smell Mowed Grass, Wear Shorts and how I do so miss SANDALS. Oh toe toes one days soon you shall see fresh air and not be wrapped in heavy wools socks.
Here’s a little bit of spring inspiration I made a couple weeks ago. Borsari Foods is a design client of mine and I have a pantry full of their spices. The Orange Ginger shaker seemed like just the zest of life I needed to give me a zip in my taste buds so I came up with this dressing. If you follow their social media you’ll see it featured in a salad dressing video this month.
Any thoughts on how to get me into a Spring Season Mood?? I’m all ears!
Clementine Spinach Salad
- 4 oz Spinach
- 3/4 cup Bacon
- 2 Clementine Sectioned
- 3 oz Pistachio
- 2 Eggs Hardboiled
- 2 oz Shallot Browned finely diced
- 1/2 oz Olive Oil
- 1/2 cup Bacon Fat
- 1 oz Swedish Mustard
- 1 Orange Juice
- 1 oz Stevia
- 1/2 cup Red Wine Vinegar
- 2 shakes Borsari Orange Ginger Seasoning
- Throw two eggs in a pot of water and let water come to a boil. Turn off heat and put lid on your pot to hard boil your egg.
- Meanwhile, add diced shallots with a little olive oil to a pan over medium heat until translucent to bring out the sweetness.
- Get Your Salad Ready in a large bowl
- Place all your dressing items in a mason jar. Then Cook your Bacon so it’s warm. Reserve the fat from the bacon and put 1/2 cup in your mason jar. Shake it up till combined. Chop up your bacon and sprinkle on salad. Then pour your warm dressing over your salad.