This weekend, I came face to face with the imminent spring. Still feeling very far away, I was hesitant to even believe my eyes. A friend and I went to Bishop’s Close for a morning walk and to catch up with each other. This is one of her new favorite spots (she’s an avid gardener) and she was so excited to show me the first buddings of spring. The garden was originally family owned, but in the 1950′s it was donated to the Episcopalian Archdiocese. In turn, the archdiocese has opened the gardens for the public to be able to wander through–that is, if you can find it. It’s a little off the beaten track, hidden within an old SW Portland neighborhood, making it seem elusive, dreamlike, even special–like the Secret Garden! (I loved that book as a girl…) I wanted to show you what I saw–yes, spring is on it’s way!

Snacks have been a very important part of my day lately. I mean, they’ve always held a special place, but for some reason I’ve become a little more discerning about what I want to eat as a mid-afternoon snack. Today, I had some amazing maple-sweetened pecans and dried cherries. I have also gotten in the habit of brewing my own tisane in the afternoon using various spices, herbs, or roots I have around. My favorite is a ginger-maple tisane– simply boil some water, peel and slice several pieces of fresh ginger root, and add about a tablespoon of real maple syrup to your pot, let steep for a few minutes and serve. The longer you let it steep, the spicier your tea will be–which I love. I also do this in the morning, but also add black tea–it’s a wonderful way to wake up to these gray days!

Here’s to spring!

Simple Maple Pecans, via Chelsea

A few handfuls of pecans
Several tablespoons of real maple syrup

In a medium cast iron pan (or any heavy frying pan), place the maple syrup and pecans on medium-high heat. Using a wooden spoon, constantly stir until the maple crystallizes on the pecans, leaving a whitish cast on them. They will look sugar coated . Enjoy slightly warm!