Winter grumpiness prevails; spring bliss to appear soon
By the time my dear readers see this article in mid-April, I hope and pray that warmth and thawing have returned. However, at the time of this writing in early April, there is massive grumpiness throughout the land.
Snow and cold weather haunted us with a vengeance in March and April. We barely dodged two winter storm warnings that dumped a whole winter’s worth of snow to the south and west of Highway 52. Yet there was not a sign of spring for our chilly Easter celebrations on April Fools’ Day. Then we got our eight inches of snow too, along with 8 degree temperatures on April 3. A few more snows are still threatened and it remains below freezing most days. Meanwhile, the ground remains frozen deep down.
Earlier, despite lingering ice on driveways and front steps, and several deep freezes, our winter could be characterized as a bit wimpy and brown. Our two young grandsons were deprived of good sledding and snowman-building. They did finally get in on fun winter activities this week, even though the grownups were faking their enthusiasm. At least the two-year-old will have a memory of winter to go on for next year.
My powers of observation for the coming of spring are well honed. Snow or no snow, I’m out there in boots and winter jacket in March, pruning the 35-year-old apple trees, trying to thwart their tendency to shoot branches high into the air. If I can’t reach to pick those fruits, then I want to divert the tree’s strength to more accessible branches. Thus I tend to work hard over several days on pruning.
I clip bare forsythia branches to put in a vase of water in the house, forcing the thrilling yellow blooms to open. I check the snow drops, small flower bulbs that grow up right through the snow to open pure white blooms. As the snow melts off, I spy spikes of wild garlic in the woods, while goldfinches sport yellow splotches at the bird-feeder. These little signs reassure me that spring will come.
The strength of our yearning for warmth and light in late winter leads naturally to the complementary opportunity to cherish every moment, when it finally does arrive, of spring and summer.
The long cycles of darkness and cold that we northerners endure surely make us more appreciative when the light and warmth return. We relish the sun’s energy, ephemeral wildflowers, and the chattering of birds as they prepare for nesting. All summer long, I hope to continue to appreciate gentle breezes, the taste of baby lettuce and new onions from the garden, and long days bookended by early sunrises and lingering sunsets.
Almond Meringue Bark
[Thanks to Midwest Living Magazine for this simple recipe, “like shards of nutty toasted marshmallows.”]
Preheat oven to 225 degrees. Line a baking sheet with parchment paper.
In a small bowl, whisk together 1/3 cup superfine sugar (or pulverize regular sugar in a coffee grinder or food processor) and 1 teaspoon cornstarch. Set aside.
In a medium bowl, beat two large egg whites (room temperature) with 1/8 teaspoon salt on medium high, until soft and curly peaks form. Then gradually and slowly beat in the sugar mix. Continue to beat on high until stiff and glossy.
Beat in 1 teaspoon vanilla or almond extract.
Spread meringue onto the parchment paper about 1/4 inch thick, about 12 x 8 inches. Sprinkle with 3 tablespoons sliced or ground almonds.
Bake for 90 minutes or until meringue is dry and crisp. Let cool completely on the baking sheet on a wire rack. Break into irregular pieces. Store in an airtight container at room temperature in a cool, dry place for up to a week, if you have extreme self control, that is.