Transitional times

Every spring, Jasper sheds his fluffy undercoat all in a rush. Shaking out from under the burdens of the previous year, as if he is emerging from the old life and hurtling into the new.

Like a wolfish New Year's resolution.

It's all very poetic, but in the meantime, he just looks like he sat down in a cotton candy machine.

Spring is chugging along at full speed here in Northeast Ohio. After some record-breaking warm weather, it seems that we've all been thrown forcefully into spring. The grass is green and lush, flowers are popping up all over, the dogs are shedding down into their summer attire, and the chickens are laying close to a dozen eggs a day.

As for myself, spring means it's time for work. New grass seed went down where it was trampled the previous year. The garden beds were raked clean, given a new topping of compost, and are ready to accept some new plantings. Tomato seedlings are now growing in the sunroom, and the garlic plants are shooting sky-high already. A couple of planters built into our deck are going to be planted with heirloom carrots soon, and the planters on the deck kennel will be growing zinnias.

I'm also trying to find more creative ways to use up all the eggs that the chickens have been leaving for me! On Easter, my family and I had a great time hardboiling and dying the farm-fresh eggs. To everyone's amazement, the brown, tan, and green eggs accepted the color beautifully, and created lovely, deep, muted colors that were absolutely gorgeous. It's definitely going to be an Easter tradition from now on.

This week I'll be trying some recipes from Terry Golson's "The Farmstead Egg Cookbook". Unfortunately, this book is now out-of-print, but a little Internet sleuthing snagged me a copy at issue price. I would strongly recommend that anyone interested in a beautiful little hardback with stunning photographs and delicious recipes, hunt down a copy of this book.

On the agenda to try this week is the Apple, Brie, and Bacon Omelet, Basil and Cheese Tian (like a quiche, but crustless), Peach Chiffon Pie, and also homemade mayonnaise. I've been wanting to try a homemade mayonnaise for a long time, but I've always been a little paranoid about the raw eggs in the recipe. Not anymore - I've been told time and time again how delicious homemade mayo is, and the curiosity has finally gotten to me. So, that will be my big cooking accomplishment this week.

In sleddog news, a new training rig will be arriving here within the next couple of weeks. Since the temperatures are so warm, it probably won't see heavy use until the fall, but it's nice to know it will be waiting for me when the temps drop. In the meantime, I've been going out in the morning, training with 1 - 2 dogs at a time on the Erie Canal Towpath, using a scooter. I'm afraid those days are numbered, though, as the temperatures continue to climb.

It's all for the best though, because as the training season begins to fade, the hiking and kayaking season comes into full-swing. I certainly can't complain about that.

*Edit: So I made that Apple & Brie omelet... wow. I think that the cookbook just paid for itself!