Nothing says "WELCOME SPRING" like a truckload of compost topped with horse poop.

We spent the afternoon prepping our beds and planning what we want to grow this season. With the addition of 3 new beds that Justin built for our anniversary, we've got more room for delicious goodies...

Things we will grow:
yellow German potatoes
eggplant
"cascadia"snap peas
various salad greens
"Olympia" spinach
broccoli
Russian kale
Nash's kale
collards
Scarlet Nantes carrots
radishes
bull's blood beets
rhubarb chard
garlic
sunchokes
sungold tomatoes
roma tomatoes
summer squash
winter squash
pole beans
hot peppers
basil

Things we veto-ed after last year (which we will happily buy from local farmers):
onions
bell peppers
too many tomatoes
rutabagas
turnips
celery
parsnips

Wish List:
chickens

NAANsense.

I've said it before and I'll say it again, I love bread. I love it as a vehicle for spreads and dip. I love it alone torn in hunks from a warm loaf. I love it toasted. I love bread.

There are all sorts of "breads" out there, but I have to say, beyond a crusty loaf of sourdough or a pillowy, shining braided challah, naan it one of my favorites. Naan is a traditional Indian leavened flatbread that has been oven-grilled. It is light and full of air pockets, crispy on the outside, and great for sopping up hot spicy Indian curries or chilled yogurt sauce.

When my mom was visited a few weeks ago, Justin prepared an Indian feast of roasted eggplant, creamed spinach, ginger-tamarind glazed salmon, and saffron rice. I volunteered to make the naan--it was the least I could do, really. Turns out, it is quite straight forward--even without a traditional tandoori oven.

Naan
adapted from Neelam Batra's 1000 Indian Recipes

2 tsp. yeast
1 tsp. sugar
14 c. warm water
1/2 c. plain yogurt
2 TBS. vegetable oil
2 c. all-purpose flour
1/4 tsp. salt
1/2 c. all-purpose flour (in a bowl for dusting)
1/4 c. melted butter

1. For dough, dissolve yeast and sugar in warm water and set aside for five minutes. Mix in yogurt and oil.
2. Place flour and salt in a food processor and mix. Gradually add yeast mixtures with processor running--run until flour gathers into a ball. Transfer the ball to a large bowl, cover with plastic, and place in a warm place until it doubles in size (3-4 hours).
3. Divide dough into 10-12 balls and keep covered to prevent the dough from drying out. With each ball, place in the bowl of flour and coat it well with the dry flour. Transfer to a cutting board and flatten the ball with the palm of your hand, then roll it into a 7-8in. long triangle.
4. Place on large baking trays and lightly brush the top of each naan piece with water.
5. Preheat the oven to broil. Place the tray 4-5 in. below the heating element and broil until small brown spots appear on the top (1 minute). Carefully flip each piece and cook until the other side is golden.
5. Transfer naan to a platter and baste lightly with melted butter.

Serve warm with plenty of things to dip it in!

A MoMumental celebration.

I have been terrible about updating lately, but I have an excuse...
Betty was in town! Yes, that's right, my mom journeyed from the great state of Illinois to the (also great) state of Washington for an entire week. What's the occasion you might ask?

Well, a certain someone (ahem, my mom) came to celebrate her 60th trip around the sun. That is something to be celebrated. This woman continues to teach and inspire me with her optimism, appreciation for the little things, sense of humor, and selflessness.

It was quite rainy here--as is the way of March in Washington--but we made the most of it. We went for a hike or two when the sun shone; we explored the antique stores of Port Angeles; we did 2.5 jigsaw puzzles (complements of GoodWill); we drank coffee, coffee, and more coffee; we played bingo (and she won $54); we relaxed; and, of course we ate delicious food.

If my mom has a favorite beverage, its coffee. If she has a favorite food, its salmon. Well, she came to the right place. We drank coffee at two of my favorite cafes, Renaissance and Blackbird. We enjoyed wild King salmon from the farmer's market for dinner two separate evenings (simply baked with roasted potatoes and grandly spiced with an indian-themed meal that Justin prepared). Of course, Betty also enjoyed alder-planked salmon for her birthday dinner at The Alderwood Bistro. We ate, we drank, we were merry.

It was so special to get to celebrate this occasion with my mom. The only thing missing was my dad, who was holding down the fort in Illinois.

From Red Rocks to rock salt....

Justin and I have returned from a week in Sedona, AZ with his, lovely and always entertaining, parents. The vivid colors and people of that place have made quite an impression on both of us...we returned to snow and ice in the great state of Washington. Its good to be home, but where's that early spring?