While many of our friends are lounging around in sunny locales this week for spring break, sipping Piña Coladas (or Shirley Temples) and worrying about nothing but SPF coverage, we are hunkering down at home – gearing up for another snowstorm (?!) and making To Do lists for our New Jersey “staycation”.
Got leftover corned beef and need a break from sandwiches or hash? Try adding it to these quick drop biscuits – no kneading or rolling required. Along with a pot of cauliflower soup, it’s what’s for dinner in our house tonight.
Last year for St. Patrick’s Day I decided to surprise my Irish-American husband with a traditional corned beef and cabbage supper. Surely he would be thrilled and grateful, overcome with joyful childhood memories? Well – not exactly.
Even though the promise of spring is only a few weeks away, my vegetable garden is still a threadbare blanket of winter’s despair.
OK – that’s a little dramatic, but month after month of cold, dark days can really bring on a case of Spring Fever in a person. The remedy? Planting a pot of pea shoots or micro salad greens indoors, to savor spring a little earlier than Mother Nature intended.
Subee’s Kitchen (Photo credit Katrina Mojzsez)
Some of you may have seen the glamour shots of our kitchen on Houzz – it was listed as one of the site’s Top 10 Kitchens of 2012 and has been added to over 300,000 idea books (and counting).
Until this week, however, very few had seen what the kitchen looked like before its Cinderella transformation:
Subee's Kitchen 