The joke in northern states is that the year has two seasons, winter and road construction. The joke among snowbirds wintering in warmer climes is that the weather is boring, one perfect 80 degree day after another.
Here in the Mississippi flyway of eastern Missouri, we’re blessed by four such distinct seasons, how can one pick a favorite?
Still, spring is wondrous!
Its promise starts small with snowdrops, crocus and hyacinths then moves to showy pussy willow, witch hazel and forsythia. Soon daffodils line roadsides in thick drifts, reaching sunward first on south- and west-facing exposures, gradually crossing over.
Then even as deciduous leaves stain green, the flowering trees burst with blossoms that parade for weeks, one after the other: the magnolias, cherries, redbuds, crabapples, dogwoods and the pears. And in that midst bloom the azaleas and the rhodies, both shameless with bold color in their own time.
Cold mornings, the furnace still kicks on but in another week, the last-frost date will pass and the annuals can be safely tucked into the warming earth.
Spring. It arrived late and stayed long in 2007. But it’s still my favorite season, at least until fall.
No capers? Substitute chopped dill pickle or green onion.
QUICK SUPPER:
CAPER CHOPS with CURRIED CARROTS
Time-to-table: 35 minutes
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CURRIED CARROTS
- 1 teaspoon butter
- 1 tablespoon minced garlic
- ½ - ¾ teaspoon curry powder
- ¼ cup non-fat chicken stock
- 1 pound carrots, peeled, sliced in half-inch diagonals
- Salt & pepper to taste
- Chopped cilantro
Melt butter in a large skillet (see ALANNA’s TIPS) on medium. Add garlic and curry, cook for a minute. Stir in broth and carrots, arrange carrots in single layer. Cover, simmer 10-15 minutes until carrots cook. Season, stir in cilantro. Transfer to warm serving dish and cover.
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CAPER CHOPS
- Splash chicken stock
- 4 thin chops (about 1 pound), fat trimmed, seasoned to taste
- ¼ cup non-fat chicken stock
- 2 tablespoons Dijon mustard
- 2 tablespoons sour cream
- 2 tablespoons drained capers
In same skillet, add splash of chicken stock, gather up bits of garlic. Add chops and ¼ cup stock, brown chops on both sides until cooked through. Transfer to warm plates and cover. Stir sour cream and capers into remaining broth, let thicken a minute. Pour sauce over meat, serve with carrots on the side and enjoy!
Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
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© Copyright 2007 Kitchen Parade
Your Comments:
They both sound seriously good.
Capers are so delicious, and I never seem to use them. Come to think of it, brined anything is delicious. Maybe I need more salt in my diet...