Spring is here!!!
And I have a bad case of Spring fever!
The weather is going to be in the 80′s today and I have shorts and tank tops pulled out and the Winter clothes packed up, to be put away. I’m ready for Spring cleaning, fresh strawberries, and Easter vacation! I just want to open all my windows and let the cool breeze blow through.
Our rivers and lakes are overflowing and I have things plans for the warmer weather.
Do you want to know whats up?
Do you care?
Here’s a picture of the Dam. Shasta Dam. It has been letting out a substantial amount of water due to the rain and run off. This is a picture of beauty to all those water worshipers. I have seen times, when there was no water to be released, and it is not a pretty site. I’m happy to report that our lake is at the top and the resorts are gearing up. I’ve already booked my first week of Summer vacation on Shasta Lake, and I am so excited for it to get here.
This is our other lake, Whiskey Town. Isn’t it beautiful?
We are lucky here in the North State to have two gorgeous lakes. This lake is more for swimming, reserving the houseboats and most ski boats for Shasta.I spend my fair share of time at this lake, too. It’s very refreshing when those dog days of Summer hit 107 degrees. In fact, in my opinion, this is the only place to spend those hot days!
This Spring season is also the start of our new supper club.
Inspired by Debi Shawcross’s new book, Friends at The Table; The Ultimate Supper Club Cookbook, the girls and I are getting together and planning fun evenings of themed dinners. We will take turns being the hostess, and each girl will bring a predetermined dish. For our first dinner, scheduled for the day after Cinco de Mayo, I get to bring the dessert!
I can also see a lot of tailgating this Spring and Summer. There’s a race every weekend and it has turned into quite the family affair. The new season starts at the beginning of April, and I have the perfect little bite to take.
Lemon Thyme Bruschetta!
Perfect for the warmer weather, these are served cold, and they are so fresh tasting. Lemon and fresh thyme mixed with ricotta cheese and sweetened with honey, dolloped on a little slice of toasted bread. Then, to make it just that much better, a drizzle of honey on top! I found these little morsels over at Noble Pig. I love Cathy and her blog. If you have never paid Cathy a visit, you really should check out her blog. She makes wonderful food and great wine.
She mentioned how well they these little toasts would pair with her Pinot Gris.
Well, as luck would have it, I had a bottle of her wine in the rack and ricotta in the fridge. The girls were coming over and I whipped up a batch of bruchetta as the wine chilled.
Good food, good wine, and good company.
What are you doing this Season?
Got any Spring Plans?
|Lemon Thyme Bruschetta||
- 8 ounces whole milk ricotta cheese
- Juice and zest of one lemon
- 1 Tablespoon honey (plus more for topping)
- 1-1/2 teaspoons fresh thyme, chopped, (plus more for garnish)
- Salt & pepper to taste
- Heat oven to 400o F.
- Place bread slices on a baking sheet and brush both sides of the bread with oil. Bake until golden brown, 4 to 5 minutes per side.
- Mix ricotta, lemon juice and zest, 1 Tablespoon honey, 1-1/2 teaspoons fresh thyme, salt and pepper in a small bowl.
- Spread over cooled bread slices.
- Top with more honey and thyme.
Adapted from FOODday
Foodie Friday over at Designs by Gollum
I’m loving it Friday over at TidyMom.
Mouthwatering Mondays over at A Southern Fairytale