I did not succeed in catching the Leprechaun again this year. I guess my pot of gold is still out there somewhere. Momma Said, “You can’t miss what you never had.” So I guess my gold was never that important anyway. I can still dream though.
Spring is finally here and I am ready for the sunshine. I hope the folks in Boston and the Northeast are thawing out. Never fear people the grass is under there somewhere. You could always try to hold a snowman hostage until the grass is returned.
Personally, I am holding out for the first little flowers to poke their heads through the ground. That is truly spring for me, when I see the first crocus or daffodils. The robins are back, so we may see a little more snow, but I think we are on the downhill slide (no pun intended) towards spring.
I have put together the first batch of pickled eggs for the season. They haven’t set long enough yet to eat, but they are getting pink fast. I have never figured out why some foods are seasonal, but you just don’t think to make pickled eggs for Thanksgiving dinner and a pumpkin pie for Easter. Momma Said, “They would taste good anytime so go outside the box.”
Get outside and enjoy the sunshine, if you are having any in your area, if not do not despair it is coming.
SOUTHERN BUTTERMILK PIE
1/2c buttermilk
1 3/4c sugar
2 large eggs
3tbsp flour
pinch of salt
1 stick butter melted
1tsp vanilla
1 tsp nutmeg
Preheat oven to 400°. Mix everything together and pour into an unbaked 9″ pie shell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set.