Yes, it is still cold in Western Massachusetts. Not much snow for us, but for all of you who are not accustomed to it--enjoy! I did hear the chicadee's spring call this week. Hopefully they know something I don't! I long to get out there and plant flowers, but I have to wait till May, then the hearty pansies go in first.
So for now, I'll make sprouts! Sunflower sprouts grow in dirt and mixed salad sprouts, including alfalfa, radish, mung and lentil, grow in a jar-rinsed 3 times a day. I chop them up in my daily salad and put organic, live, enzyme-filled food in my tummy. Yummy! I also add organic romaine, dried tomatoes, black olives, persian cukes, red bell peppers and sheep's milk feta. My dressing of choice lately is Cardini's Caesar, combined with goat yogurt and dillweed and topped with fresh ground black pepper.
I never wanted to be a person stuck in routines, but I love the ritual of chopping the ingredients and making the salad. At work, I usually eat at my desk, but I take 15 minutes to make the salad from "scratch." It relaxes me. It recharges me. Time to make the salad!
See the slideshow and Part 3 of the Dream Vacation below