This weekend was all hot ovens and cold drinks.
Saturday was the first Farmer's Market of the season. Steve and I reflected back to how much has changed since last year when Silas was only three months old and the weekly trip to the Market was filled with much anxiety. We either put Silas in the sling and raced through to get back home and out of public before he started crying or Steve went by himself. Our tiny little boy who would only stay in the Moses basket or the baby hammock for three minutes tops while Steve and I traded holding duties and bites of breakfast.
This year, it is a joy. Cries traded for laughs. A little boy happily pointing and babbling at all he saw and wanting to run around in the park. Heading home when we were ready rather then preemptively due to a fussy babe.
There was more for offer there than we expected this early in the season.
We loaded up on arugula, bok choy, asparagus, radishes, cucumbers, spinach, some seedlings, and rhubarb to use in desserts for what I have dubbed the Age of Rhubarb.
There were some morels, which was surprising since everyone was saying they would be finished long before now due to the early heat.
We took bets on which of our friends we would see there and were right on the money. Much catching up ensued.
Then home for naps, a Quesadilla lunch, and iced tea/iced coffee on the porch. The breeze was fresh and the moments serene. Perfection, truly.
The asparagus went into pot pies for dinner, the scraps of puff pastry used to make cheese sticks. We both wished that there were at least 17 more cheese sticks.
Sunday was an early start and a full day in the kitchen. First pancakes for breakfast, then an all-butter pie crust, then kneading bread, then omelets for lunch, then homemade almond ice cream, then a rhubarb and apple pandowdy, then goulash for dinner, then baking bread. Steve and I took breaks playing with Silas outside to escape the culinary heat. It was worth it, though. The pandowdy with the ice cream was simply divine.
Joining Amanda at The Habit of Being.