After the Rain

After the Rain

Technically, it’s still winter, but this time of year always stirs a bit of restlessness in me. I love a good pot of soup, but the real shift happens when I step into the garden. My first round of rose pruning is both a ritual and a reminder—spring is on its way.

As always, my chives are the first to make an appearance, bravely leading the way out of the cold. This year, they have some early companions—fennel, red-veined sorrel, and other quiet signs of life peeking through the damp earth.

This week has been full of my favorite early-spring moments: daffodils nodding in the breeze, the rhythm of rainstorms, and the fresh scent of baby herbs. I’m soaking up every bit of it. Even breakfast felt like a small celebration—our eggs got a luxurious boost of crème fraîche and just-snipped herbs with a side of corn muffins. Recipe below!

Corn Muffins

1 cup cornmeal

1 cup flour

1/2 tsp salt

1 tsp baking soda

2 tablespoons sugar

1 cup buttermilk

2 eggs

1/2 cup butter melted

Whisk together dry ingredients, then add liquids. Mix well. Grease a muffin tin pour evenly into tins. Preheat oven and bake at 375 degrees for 20  minutes or until a cake tester comes out clean. Serve warm with butter and honey!

Happy (almost) spring!