Chew on This | Speedy Quick Hot Artichoke Dip

My bedside table looks a bit like a pharmacy. Pills, sprays, potions, and puffers. You would think that there was a major viral or bacterial infestation going on in the house, but really it's just the ever annoying cold and cough. Both kids have it and they are sniffling, snuffing, and hacking away. Christmas break has just begun, thankfully, yet neither one of them felt awful enough to stay home from school during this last week. Which is good because it was the end of their grading period and tests, quizzes, projects, and in-class assignments were happening daily. Not something they wanted to miss and have to make up! 

What's also good, if there can be anything good about having a cold, is that everyone seems to feel much better in the morning and during most of the day. However, in the evening they're tired, cranky, and can't stop snorting and sniffing ever.two.seconds. Not gonna lie, I kind of feel like running out of the house like a screaming lunatic when the snuffling symphony starts. And now, to add insult to injury, The Husband seems to be walking on the fringes of this sickness. No bueno.

I am choosing to not have the sickness. I am maniacally washing my hands, cleaning surfaces and door handles, spraying Lysol, and drinking my Super Juice. I'm also increasing the personal space distance I have with my people. I don't think they've noticed so much just yet, but when I decide to only chat with them from down the hall, I think they might be a bit put out.

Here's to your health!

Cares

Here's our recipe:

Speedy Quick Hot Artichoke Dip

4 ounces cream cheese, softened

1 C plain Greek yogurt

1 C parmesan cheese, grated

1 clove garlic, finely minced

1 (12 ounce) jar marinated artichoke hearts, roughly chopped

Sriracha sauce, a few shakes to your taste

salt/pepper, to your taste

Preheat oven to 400℉.  I placed my dip into an 8" cast iron skillet to bake.

Place all ingredients in a bowl and stir to combine. Spoon dip into a baking dish and place into the oven. Bake for 17-20 minutes, or until browned and bubbly. Serve immediately with bread chunks, chips, or veggies. Enjoy!

Chew on This | Mexican Hot Chocolate Cake (gluten free)

Happy Friday! Here we are, a third of the way through December already. How does time fly  by so very quickly? Though maybe you don't feel the same. You've handled this holiday season with fortitude and grace. I suppose you're all decorated, shopped, and baked for the holiday, sitting peacefully with a cup of cocoa in front of the fire. Am I right? Yes? No? Well, if you are enjoying that nice warm mug of hot chocolate - more power to you! That is exactly the picture I'm striving for. 

At the end of October I began to carefully plan out our holiday season. With lots of commitments, projects, and a vacation over Thanksgiving on the calendar, I had to be strategic. Lists were made and many lines were cheerfully slashed through a nice portion of items on that list. Yet, I admit, after our glorious trip to the mountains over Thanksgiving, I came home stuck in vacation mode, not really wanting to rally myself to list completion. And truly, this is not a Bah-Humbug moment, this is a "Man, I wish someone else would finish my last bit of present shopping and make me some Christmas cut-out cookies with thick frosting" kind of moment. 

Nevertheless, things will be completed. I have slapped my gumption into a semi-functioning state and have challenged it to finish all present buying and wrapping by Sunday evening. As well, I have informed said gumption that cookie making is a time honored tradition here, so get on it.

We'll see how well gumption responds.

Cares

Chew on This | Butternut Squash Gnocchi with Brown Butter and Crispy Sage

Well, hello. Long time, no food.

It's been just over a month since I was last here offering up something to eat. Sorry about that. You know life, it gets life-y. Today, however, I have something so delicious, so fantastic,  so glorious...maybe you'll forgive me for my absence.

Butternut Squash Gnocchi with Brown Butter and Crispy Sage. Yes, that's a mouthful, but you'll be dreaming of these fluffy, pillowy gnocchi. You'll callously and unabashedly lick the brown butter from your fingers. And crispy sage...it's like the best potato chip you've ever eaten. But better. 

I made these gnocchi with a gluten free flour mix. Mimi made them with regular all purpose flour. Both recipes worked brilliantly. So do as you will when you make them. I have made several batches. Lots have been eaten. Lots have been frozen, then eaten. All have been stupendous  And of course, they would be a fantastic addition to your Thanksgiving or holiday table.

Enjoy!!

Cares

Chew on This | Carrot Coconut Soup

This fall season is just so fantastic! As I write this, the sky is a brilliant blue, leaves are fluttering on a cool wind, and the day is unfolding in such a lovely, slow way. Shortly, I'll be making another batch of this Carrot Coconut Soup, which will take me approximately 30-ish minutes. A perfectly short interval of time spent in the kitchen today so that the family and I will have plenty of time to do all the things, or none of the things, we plan to do today. 

Later, when the sun lowers and the light turns a pinky-orange, we will dig into a warm bowl of fall color. Cozying us from the inside-out. 

Cares

Here's our recipe:

The amount of time you spend making this soup will not prepare you for the amazing flavor that will simmer forth. Simple preparation with spectacular results. Serve for a quick lunch, or dinner, with a side salad, or as an elegant starter for dinner guests. I often double or triple this recipe and freeze the extra servings for an even snappier meal prep.

Carrot Coconut Soup

2 T butter

1 T oil

1 1/2 lbs. carrots, cleaned and cut into one inch pieces

1 medium onion, chopped

1 (14 ounce) can light coconut milk

2-3 C chicken or vegetable broth

1 1/2 t salt

3/4 t pepper

basil pesto, for garnish

In a large stock pot, melt your butter and oil together over medium heat. Add in your carrots, salt and pepper. Cook carrots for 5 minutes before adding in your onions. Continue to cook your vegetables over medium heat, stirring often, until carrots become fork tender. Pour in your coconut milk and broth, turn the heat up to high and bring soup to a boil. Once boiling, reduce to a simmer and cover for 10 minutes.

Turn off the heat and allow soup to cool enough so that you can use your immersion blender (or regular blender) to smooth the soup. Blend soup until perfectly soup. Re-warm soup to serve. Garnish with a large drizzle of pesto. Enjoy!!

Here's our pesto recipe!

Chew on This | Peanut Butter, Coconut, Oat and Chip Cookies (GF)

I removed gluten from my diet six weeks ago, so of course all I want to do is slather butter onto a warm, crusty baguette and devour it without restraint. I want all the cakes, cookies, waffles, crackers, ciabatta - all the gluten filled everything. Don't I? Well, yes to the baguette (today, anyway), but pretty much no to everything else. 

I have been experimenting and have made some really awesome gluten free replacements for many of the things that I crave. These cookies are no exception. They're crispy on the outside, soft and gooey on the inside. They really don't need to be designated gluten free cookie - they're just fabulous cookies. 

Enjoy!

Cares

Here's our recipe:

Peanut Butter, Coconut, Oat and Chip Cookies (GF)

3/4 C granulated sugar

1 1/2 C peanut butter

2 eggs, lightly beaten

1 C old fashioned rolled oats (gluten free)

3/4 - 1 C shredded coconut

1 C chocolate chips

1 1/2 t vanilla
pinch of salt

Preheat oven to 350℉. Spray several cookie sheets with baking spray.

In a large mixing bowl, stir together all of your ingredients until completely combined. Using a small cookie scoop, place heaping mounds of cookie dough onto your baking sheets. Put your baking sheets into the oven and bake cookies for 10-13 minutes. Allow cookies to cool slightly before eating. Enjoy!

Chew on This | Honey Roasted Peaches and Brie Crostini

Happy Friday! It's Fri-Yay!!

I'm so happy the weekend is just hours away. It's been an up and down week, so I'm planning, hoping, and counting on the weekend to give us all some quiet goodness. As well, my sweet little Sprite comes home from 6th grade camp today. She's been gone since Wednesday morning and we've had no contact with her since. Students were not permitted to bring any electronic devices. So no texting or calling mom and dad to let us know how she was doing. The assistant principal, however, tweeted pictures and videos of the kids during their activities practically every hour. That was comforting, though we only saw the first really good video glimpse of our girl last night. She looked to be having a most excellent time.

My kids attend the same school I went to and graduated from years ago. I also went to 6th grade camp, the same camp The Sprite is enjoying at the moment. Lots of things have changed at the camp since I was there 100 years ago. There are better living quarters, newer, cleaner bathrooms, more activities - horseback riding, nature photography, ropes courses, and rock walls!! Much has not changed. The bonfires and sing-a-longs, getting to know your friends better, and being able to go away from home and not miss your family so much because you're having such a blast.

Chew on This | Roasted Strawberry and Ricotta Crostini

If you know me, even just a bit, you know that I have a cordial relationship with vegetables. Over the years I've come to appreciate many of them, but we're certainly not going to be besties anytime soon (I'm talking to you, eggplant). 

I have found that my interest in vegetables increases exponentially when I roast them, because certainly I'm not going to chow down on a fresh, ripe tomato from my garden. No. Way. But I will make, and eat, pounds of salsa made from my gorgeous roasted tomatoes. And not only that, I'll roast more tomatoes and make them into the best, velvety Roasted Tomato Basil Soup. Seriously, tomato soup! I wouldn't have been caught dead eating tomato soup ten years ago. Ahh, acting like a grown up and eating my vegetables is sooooo mature.

Anyway, after these few years of roasting vegetables into the 'hey, I kind of like you' phase, I decided to roast some fruit into the 'hey, I might be obsessed with you' phase. No biggie, roasted strawberries and I are in love.

Cares

Chew on This | Roasted Tomato Basil Soup

A new school year has begun. The Sprite has started her career as a middle schooler. The Boy has entered his final year of elementary school. It's a new era around here.

Any schedule change takes some time for adjustment, though for the moment we all seem to be acclimating well. We've all been night owls this summer so I thought for sure we'd feel the squeeze of our school start most in the mornings. So far, so good, but I'm preparing for the heaviness of morning this week. All the excitement and shiny newness might begin to dull a bit by Tuesday.

So we're off and running into this novel season. Come what may, we'll do our ever best to not take ourselves so seriously and have a bunch of laughs! Happy New School Year!

Cares

Chew on This | Cheesy Corn Dip

Now that summer has finally decided to solidly show up, it's time for the kids to get ready to return to school. Ugh! We've done some clothes and supply shopping to prepare, but I'm not quite ready to put on the brakes and shift gears. I need more summer time.

So now comes the cramming session - and I do this at the end of every summer. I get frenzied about what we haven't done yet, what we still need to experience. I want to do everything! Every single thing! Why haven't we done every single solitary thing? 

Trying to avoid panic mode, I'm sprinkling in a few more days of awesome adventure and also some lazy chill days so the kids can just hang. Friends, bikes rides, walkie talkies, and eating s'mores, also on the list. Summer magic is not going to end at this house any time  soon. Regardless of when school starts. 

Now I'm off to whistle the kids home, just like my dad used to do when my sister and I were young. I'm going to stand in the driveway, waiting for their bikes appear on the horizon. I'm going to watch as their legs furiously pump the pedals as fast as they can. And I'll hear them laughing, sweaty-faced, as they speed into the ditch and go 'air born' onto the driveway.

Yeah, I'd say we've done everything that matters. Check mark for summer fun accomplished.

Cares

Chew on This | Zucchini Noodles with Lemon Ricotta and Toasted Walnuts

The Husband and I had a soul talk last weekend. One of those conversations that bypasses all the minutia and drives straight to the core. We hopped topics a bit, but really, the thread of our discussion focused on change. We talked big changes, small changes, and how those changes will impact our lives. Certainly, our responses to any change can, and will, vary. So we asked ourselves...How prepared are we? Will that preparation make a difference? Are we making too big a deal about this or that new development? Are we not being intense enough about a shift that is going to occur? And so on, and so on, and so on.....

Change is exciting, frightening  stressful, glorious....insert whatever adjectives fit the situation. It is all of the things. And feeling all the things sometimes masks the matter at hand. Chatting it out gives us a chance to refocus our attitudes and devise a plan. A preliminary plan, of course, because for us, ridiculousness happens, always. So far, this approach seems to work for us. Until it doesn't, and then we'll have to make a change. 

Cares

Here's our recipe:

We're going from having zero zucchini to having one millions pounds of zucchini in the garden. I thought I would change (!) it up and serve some zucchini noodles with some lemon-y heaven. Enjoy the change!

Zucchini Noodles with Lemon Ricotta and Toasted Walnuts

1 large zucchini, cut/spiralized into thin noodles

1 T oil

1/4 C grated parmesan, divided

1/4 C walnuts, roughly chopped

1/2 C ricotta

zest of one lemon

2 t fresh lemon juice, divided

salt and pepper

In a small bowl, combine your ricotta, lemon zest, 1 teaspoon lemon juice, and some salt and pepper. Stir to thoroughly mix. Set aside until ready to use.

Next, warm a sauté pan over medium-low heat. Add in your chopped walnuts with a dash of salt. Gently stir the walnuts often and remove them from the heat as soon as you begin to smell them toasting (about 2 minutes), you don't want them to burn! Remove the walnuts and let them cool while you cook your noodles.

Place the sauté pan back on the heat (keep it at medium-low) and add your oil. Next, add in your zucchini noodles, your remaining 1 teaspoon of lemon juice and half of your parmesan cheese. Toss to coat. Cook the noodles for 3-5 minutes then remove from the heat. Place noodles onto a platter, top with walnuts, remaining parmesan, dollop with your lemon ricotta, and add salt and pepper to taste. Enjoy!!

Chew on This | Chicken with Lemon Butter Caper Sauce

I love to people watch. Having a prime viewing spot in a place that hustles about is a lovely way to glimpse into the interactions of strangers. 

Today I had some time to myself while waiting for the kids. I grabbed a cup of tea and sat in a perfectly quaint spot that just happened to allow for some great people watching. Three medical students were studying together, intently quizzing and challenging each other about keloids, sarcoidosis, scleroderma...I'm thinking the dermatology rotation? Two other ladies were wedding planning for the one lady's daughter. Another young girl was studying a bunch of flash cards. A young mom was enjoying a sweet with her sweet toddler. 

Passerby in flip flops and shorts and others in business suits. A wide array of individuals going about their day - some looked to be in deep concentration, others were happily strolling, while a very few wore an angry scowl. I love to consider where these people are going, what they're doing, and what they're going to accomplish in their day. Are they happy? Stressed? Looking forward to a date? Praying? I sometimes choose a random stranger and envision their storyline in my mind. No matter what, I always make their story include a happy circumstance (especially for those few with the growly faces), because everyone needs a positive surprise in their day. 

In the blink of an eye, my observation time was up. I had pleasantly passed 45 minutes contemplating (and imagining) someone else's world. I tidied up my table, packed up my gear, and was off to pick up my kids. Back to my own story. My own reality. Back to my own happy circumstance.

Cares

Chew on This | Cinnamon Sugar Tortilla Chips with Brown Sugar Peach Dip

"Inter-planet Janet, she's a galaxy girl. A solar system Miss from a future world. She travels like a rocket with her comet team. And there's never been a planet Janet hasn't seen. No, there's never been a planet Janet hasn't seen."

After spending some hours in the steamy hot box we call outside, we decided to bring our sticky bodies inside for some air conditioned relief. Once inside, the Boy wanted to just veg-out and watch a movie. Scouring every channel on tv, then paging through Netflix, he found nothing of interest. Suffering from a case of overheated whininess (!), he complained that there was absolutely nothing, nothing, nothing to watch. Grrr! My cranky, sweaty-ness pulled out the long forgotten dvds from my kids younger days and I told him to go to town. Schoolhouse Rock has been on rotation for the last hour, and it has been hard to pull myself away from tv. 

Schoolhouse Rock is classic! It was classic when my sister and I were kids. Figure Eight, Conjunction Junction, I'm just a Bill, Inter-planet Janet...oh man, I can so vividly remember waiting for a Schoolhouse Rock episode during Saturday morning cartoons. The Boy is entranced, giggling and thoroughly enjoying himself. I am, too. Yay childhood!!

Cares

Chew on This | Rosemary Bread

Home.

All family members are home and accounted for. The Husband is back from a business trip. The Sprite is home from camp. 

All is right with our world.

My instincts tell me to make things comfortable and inviting when my people come home. Baking or cooking up something delicious is just one way I share my delight in having my loves back under one roof. Today a fresh loaf of delectable rosemary bread (along with some homemade chili and brownies) seemed like the perfect way to welcome everyone home.

Soft and tasty. Fragrant and delicious. This Rosemary Bread is a good reason to come home!

Cares

Chew on This | Roasted Strawberry Mint Lemonade

Last summer we took a long weekend trip to Michigan. We stopped in Ann Arbor for one night and made our way walking around the UofM campus, shopping at boutiques (and Zingerman's), and of course, eating. 

We stopped at Mani Osteria for dinner and had a really spectacular meal. We came away from it wishing we lived closer, or had this restaurant closer to us. While there, both kids raved about the strawberry mint lemonade so much that I had to try. Wow! Holy wow! The. Best. Lemonade. Ever. Ever. Ever.

So here is my attempt to recreate the most amazing lemonade ever. Yes, I'm quite sure they don't roast their strawberries. That trick was my genius idea! And yes, I know they strain out the strawberry seeds. The Sprite insisted I do that as well, before she would try it. But dang, this stuff is gooooooood! 

Is it a labor of love? Yes, but you can shortcut the lemonade-making portion by using your favorite already-made lemonade product. The rest - well, all I can say is, it is TOTALLY worth it. Enjoy!

Cares

Who knew? How to...Celebrate Leon Day

We're celebrating Leon Day today. 

Happy Leon Day!

If you don't know what Leon Day is, no worries. Until a handful of days ago, I didn't know what it was either. You see, Leon Day is celebrated today, June 25th, and is the midway point until...Christmas. Yep, that's right, I said it - Christmas!

I know Christmas may be the furthest thing from your mind right now - we're in the midst of summer, for goodness sake. We're all popsicles, the sound of lawnmowers, and fire flies. However, Leon Day (Noel spelled backwards - clever, right?) gives us the opportunity to enjoy a little Christmas magic outside of a wonderful, but often times very busy, holiday season. To celebrate this lovely day, maybe you and the kids bake some Christmas cutout cookies for a friend as a nice surprise. Or you could write out your Christmas list and start making or shopping for the gifts now so that last minute spending doesn't blow the budget. Maybe you do what we decided to do to celebrate, make some eatable ornaments for our bird friends that fly south for the winter. 

I love preparing our house for the holiday season, our two large Christmas trees, one in the foyer and one in our family room, being my favorite things to decorate. We fill those trees to bursting with treasured ornaments made or purchased by ourselves or loved ones (these Christmas Ornaments from Patience Brewster are especially whimsical). So we thought, why not gussy up a tree outside to top off Leon Day. Here's what we did; we took some many-days-old bagels, slathered them with peanut butter, and sprinkled with a heavy dose of sunflower seeds. We strung them with bakers twine (as well as some crackers, you know, for variety) and hung everything from a Christmas pine in our yard. Now we can delight in watching the birds feast on our Leon Day ornaments! 

And for the two cuties that thoroughly enjoyed celebrating Leon Day with me, we toasted this new-to-us holiday with Roasted Strawberry Mint Lemonade (don't miss this recipe next Monday!!). Yum!

Happy Leon Day!

Cares

Chew on This | Herbed Oil

Our summer break is in full swing. We've had a vacation, camps, started sports leagues, eaten s'mores, been eaten by mosquitos, stayed up too late, slept in too long...all those awesome things that summer is made of. 

We've also been seeing tons of growth in the garden. The rain has been plentiful and more often than not, the humidity has made it feel like a greenhouse outside. So yes, zucchini, beets, tomatoes, snap peas, peppers, all getting huge. And my basil, rosemary, mint, and oregano are so gorgeous. I have so many recipes for their use that its been hard to decide what to make first. I was actually stunted by the whole decision making process for a bit until I couldn't stand it anymore. So, I made the easiest thing I could think of, this delicious Herbed Oil.

Our primary use for this yummy goodness is as a dip for bread. The best! However, herbed oil is good for so much more - as a marinade for your meat or seafood, over pasta, drizzled on pizza...all excellent choices. Now you go make a good choice and get to making this fabulous herbed oil.

Cares

Here's our recipe:

Herbed Oil

1/2 C oil (I used extra virgin olive oil)

2 cloves garlic, peeled and smashed with the side of your knife

2 T basil, chopped

1 1/2 T fresh oregano, chopped

1 1/2 T fresh rosemary, chopped

1 t red pepper flakes

1/4 t fresh cracked pepper

1/2 t salt

In a small sauce pan, warm your oil with the smashed garlic cloves over medium-low heat. When the oil is just beginning to simmer, take pan off the heat and allow the garlic to steep for 20-30 minutes. Remove the garlic (save for another recipe or discard) from the oil and add the rest of your ingredients. Stir to incorporate and allow the herbs to meld their flavors before serving (about 15 minutes or so). 

Chew on This | Seared Stuffed Dates

My Sprite, she has just completed her career in elementary school. She is now officially a middle schooler. To commemorate, celebrate, and honor the maturing masses, the kids had final choir, band/orchestra concerts, a class picnic, and The Clap Out.

The Clap Out is a school tradition when all students line the hallways and clap, cheer, and congratulate the departing fifth grade class as the walk through the halls. It is as precious and bittersweet as it sounds. 

There have been many 'lasts' this year for my Sprite. The last elementary school classroom parties. The last elementary school Father-Daughter Dance. The last time, for a long time, she'll be one of the big kids on the bus, sitting in the way back acting all cool and...big. The last day of elementary school. 

It dents your heart a bit. More than a bit. 

Lots of firsts and new beginnings are on the horizon. They will be wonderful. And different. And amazing. And ouchy. 

To lovely, sweet endings.

To exciting and happy beginnings.

'Closing time, every new beginning comes from some other beginnings end...'

Cares

Chew on This | Cheesy Cauliflower Sticks

Two more lunches to pack. Homework folders have been emptied. Permission slips, end-of-year party donations, teacher gifts - signed, purchased, delivered. And registrations for summer sports camps and leagues have been mailed. It's the end, and I couldn't be happier.

Summer break begins this week. With it brings the sudden stoppage of the many things that have kept us moving briskly since, well, the end of last July. I'm looking forward to a slower pace and a break in the routine. We haven't had time to make a summer bucket list yet, but after this week, we'll have plenty of time to explore further what great adventures we can plan for the summer. 

Yay summer!! 

Cares

Here's our recipe:

Wondering what else you can do with that head of cauliflower sitting patiently in your refrigerator? Why not try a batch of healthy cheesy sticks. Surprisingly tasty (especially for me, a notorious vegetable avoider), you'll get the cheesy goodness you crave delivered in a healthier, low carbohydrate package. Enjoy!

Cheesy Cauliflower Sticks

1 head of cauliflower (riced)

2 eggs

1 C cheddar cheese, shredded (separated)

1 tsp powdered garlic

2 green onions, white and green parts chopped (reserve 2 T for garnish)

salt and pepper

marinara sauce for dipping

Preheat your oven to 400℉. Line a cookie sheet with parchment paper.

To rice your cauliflower, grate cauliflower head on the large holes of a box grater - or cut cauliflower into florets, place into a food processor and pulse until cauliflower is reduced to the size of rice. 

Place riced cauliflower into a microwave safe bowl, add 2 T of water to the cauliflower and heat on high for 1-3 minutes, or until cauliflower is soft. Pour your cauliflower onto a large square of cheesecloth, or clean dishtowel, and squeeze out as much water from the cauliflower as you can. Keep squeezing - you don't want mushy cheesy sticks!

In a large bowl, crack your two eggs and whisk. Add to your eggs your drained cauliflower, 1/2 C of your shredded cheese, garlic powder, green onions, salt and pepper. Fold all the ingredients together with a spatula until combined. Press cauliflower mixture into a large rectangle on your lined cookie sheet, about 1/4" thick. Sprinkle top with remaining shredded cheese and place into the oven for about 15-20 minutes, or until edges being to brown. Remove from the oven, garnish with reserved green onion and cut into sticks. Serve with marinara sauce and enjoy!

Chew on This | Chai Tea Latte (Concentrate)

The game started at 6:00pm. The threat was there, you could feel it as the clouds steadily rolled in. Yet, we were hopeful. At 5:56pm I felt a drop. At 5:57pm I was soaked to the bone. Parents stood, umbrellas bent, pant legs heavy with rain. The girls on the field, however, acted as if the torrential downpour didn't exist. They ran hard, shot hard, and won the game 12-3.

The Sprite, so thrilled to have had such a great game, came off the field with chattering teeth and blue lips. Once home, a warm shower and dry, cozy clothes were the first orders of business. Second, a large mug of our favorite drink to date - Chai Tea Latte. A beautiful combination of flavors, you can enjoy this drink warm or iced. Either way is a total delight.

Chew on This | Minty Mushy Pea

The start of Spring is a big tease. It always is. I anxiously watch as sweet little crocus and daffodil shoots struggle to unearth themselves in the midst of snowflakes. I hear the thick, brown mud laughing victoriously as it makes its way onto my wooden floors. Steel grey, rainy skies outnumber glimpses of blue. In these shifting weather moments before blasts of color start filling our landscape, I am left longing for brilliant greens, buttery yellows, and blushing pinks. 

So scratch-made color it shall be.