Sproing! - Random Thoughts of the Season

Spring Pigs

At last, I see signs of encroaching spring outside. After a winter that followed us to England where it snowed on us for three days straight, I'm actually ready for budding trees, lily of the valley, and hummingbird feeders.

When I say "actually ready," I have to admit Winter is my favorite season. I enjoy the fireside, howling winds, driving rain, and heaps of snow - they're all great excuses to stay in and write, you do see. However, when you have to go outside in that wind and snow, so bitter and extreme that it's driven sideways into your face, it does get a bit old. Plus, those three days in England were an exercise in bad hair.

A much cuter version of what I looked like in the UK - courtesy of sodahead.com

I'm ready for salads and the spring fruits: berries, new peaches, grapes, and melons. I see I have two winter melons in the fruit bowl over there, sulking at me and spoiling away. I know I should cut them up and save what I can, but is it really worth it for tasteless, pulpy flesh? Bring on the honeydews that burst forth with flavor and melt at the first bite. 

It's time for dragging out the barbecue again, too. Nothing like the smell of burgers n dogs, but we also like to roast fish and pizzas on the grill. (Fresh pizza dough on a stone, turn down the heat all the way. Add topping and cook a bit more - serve up with more salad and frosty beverages.)

Did I mention Lily of the Valley? They are my favorite flowers, and I'm completely smug that I managed to get them to grow in my side flower beds. I always think of Cicely Mary Barker when I see them. 

Time to wheel the fig out and pray that it survived another winter in the garage. Last year the figs were as tasteless as those sulky melons, so I'm hoping for great stuff this year. 

My friend sent me Brown Eyed Susan seeds. I'll plant them back by the woods, where the deer can crop them, probably, just as they snacked on my blueberry and raspberry canes in the woods. How pleasant of me, to give them such a convenient snack. 

Throughout all of this I will continue writing. Edits on The South Sea Bubble continue apace, and I foresee a cover reveal soon. I can't wait to show you what my cover artist Lisa Daly (the same friend who sent me the Brown Eyed Susans) did - it's something new that fits in with the ongoing Crown Phoenix theme. 

As well, I've been writing on Wattpad. A short story somehow morphed into an ongoing book, so if you like horror and fantasy you can read Voices in the Wall for free here.

The Gramophone Society is being painfully rewritten as well, for the THIRD time. I can see now the many mistakes I made in rounds one and two, and I've started from scratch to erase them. I can't wait to get back to it, once my South Sea edits are complete.

If you want to try my pizza dough, here is the very easy recipe. It makes enough for two pizzas, and you can freeze one for later.

Easy Pizza Dough

2 cups warm water (test on your wrist)
1 packet yeast
2 Tbls sugar

Mix and let stand five minutes. Add:

6 cups flour
2 tsps olive oil
2 tsps salt
Any other flavorings you like : cheese, fresh basil, etc.

Let stand 45 minutes in warm place. Punch down and roll out.

Cooking - BlogFlash 2012

It is time to dig up the EZ Bake and start cooking by lightbulb again. My daughter loves the miniscule cakes and tiny cookies.

You can find recipes for the EZ Bake on the web. I mean, you can actually cook from scratch by a lightbulb. We've made cheese quesadillas and pizza, as well as Pink Velvet Cake and other desserts with real flour and butter, not mix from a bag.

I'm fascinated with alternate ways to cook food. My husband and I once went to aKorean restaurant. One dish was served in a hat stone bowl; the food continued to cook in the bowl as he ate. He said it was one of his best meals ever.

I found one recipe for Bidimbap, which is stone pot food, courtesy of the Food Network. You can see it here.

Of course, you can always cook a hotdog or make toast by a lamp, but there are cool ways of alternate cooking. There are fire pits for clambakes and huge iron pits for roast pig. 

I want to try them all.