We have definitely turned the corner here in Mid-Coast Maine when it comes to weather. While the evening temperatures are still a wee bit too chilly to set out the exciting stuff like tomatoes and cucumbers, I suspect by the end of the weekend I’ll have my pea starts, lettuce, radish and carrot seeds in the ground. A high of 70 degrees today! Can you believe it!? The evening temps around here for the next two weeks are supposed to be in the mid to upper 30’s to low 40’s so I can’t get too excited yet. But the HH was out there every day this week working in the yard which has given me oodles of time to continue...
Happy Friday! It's time for another Friday Favorites post! Catch up on previous posts here: Friday Favorites Archives - The violets are coming up in our yard, along with lots of other stuff! The weather this week has been really warm, which has been a real treat. - I shared my vintage sheet blog post on Instagram Wednesday, and a few folks reached out to share their projects too, which made me so happy! JB shared this post with lots of their projects and Gabbie shared this beautiful quilt! - The sweet felt chain garland in the creative space of Addie's studio caught my eye, I want to make something like that! - I thrifted this really cute bunny pin...
Welcome to the weekend, my friends! I’m a wee bit weather obsessed right now. I can’t get enough of the warm sunshine this week. I’ve been trying to get outside, even if it’s just for a short walk, every day. We have chilly rainy days on the way next week and I’m looking forward to them. I love cozy sweater days and I don’t think we’re going to have many more of them this spring. ON THE BLOGS this week: These easy, skillet-fried pork chops with balsamic and dijon are an awesome weeknight meal that comes together in under 20 minutes. I serve them with Rosemary Roasted Potatoes and Oven Roasted Asparagus and there is hardly a bite left over...
Finally, it feels like spring in New England. After weeks of chilly weather, recently we’ve had a stretch of days where the thermometer has climbed to the 70s and even 80s. Accordingly I’ve happily changed my cooking to welcome the warmer weather. For appetizers I’ve prepared grilled asparagus with a mayo dipping sauce, and for a main course my husband and I loved risotto with watercress. A salad of radishes, cucumbers, and dill in a mustard dressing is another dish I’ve served. But, by far, my favorite recipe has been lemon panna cottas topped with crushed hazelnuts and strawberries. I served them for a Sunday night soup supper with friends, and they turned out to be the pièce de résistance...
Easy, delicious and feeds a crowd, this One-Pot Arroz con Pollo is loaded with juicy chicken, perfectly cooked rice and aromatics. It’s hearty and balanced enough to be served on its own, but also goes great with a side of sautéed mixed vegetables. It may not be Paleo or Whole30, but this dish definitely sits on the healthy side of the comfort food spectrum. What You Need for One-Pot Arroz con Pollo Rice: The type of rice and how you cook it will make or break your arroz con pollo. I recommend using long-grain parboiled rice because it’s neutral in flavour and maintains its texture and shape very well as it cooks.You can substitute other varieties, such as basmati, jasmine,...
