April is flying along. Though we have had mostly rain this past week, the daffodils have jumped right up and have buds. If we’d just get a little sun they would likely bloom next week. Suddenly the pasture is green, the cows are able to find real grass to munch and seem to enjoy sleeping outside overnight now. You can see the two of them in the above photo. Sunrise has been rare as we have had fog and ice and clouds most of the time, but this one day was spectacular. Our weather has been in the 50s and 60s some of the time. Spring in Maine is unpredictable, full of mud and snowstorms. But when it is sunny it is very very lovely.
In other news, my new stove and worktable are in place and being put to use. I am enjoying the new orderliness and the shiny, oh-so-functional equipment. We had a friend to dinner and made steaks on the grill, smashed potatoes, and salad with this nice little Moroccan flatbread for dipping into some olive oil with zatar. I tried a great recipe for salmon and scallop chowder and we ate it several times during the week with croutons from the Moroccan bread. Now, I have been elected to make the bunny cake for Easter dinner so I’ll have some baking to do tomorrow. Until next week.
This week in cooking
Moroccan Flatbread is a versatile and flavorful addition to a soup or salad meal, or any time when you’d like a quick bread that can be accomplished easily in a few hours before dinner. We like to dip it into olive oil with a little zatar (a sumac, thyme and sesame seasoning).