Legend has proved true again, as spring showers have given way to flowers all over the neighborhood. I picked up some beautiful amaryllises (yes, Mom, I did have to spellcheck that) from Nichols and spent most of Sunday morning alternating between telling Alex how pretty they were and asking him to tell me if he thought they were pretty, too.
It seems too early to be bike riding and picnicking, especially after such a mild winter (mild both in weather and in grocery store meltdowns). Using my mother’s “If I bring an umbrella it won’t rain” logic, it’s my fault we didn’t get a lot of snow: I finally got real snowboots. Then again, I’m probably jinxing early spring right now with all these optimistic posts. But it’s not like Chicago weather ever changes its mind.
The snappy conversation carried over to lunch: a picnic on the hill. Hungry after a jaunt out on our ’cycles, we packed up lunch in a basket and headed to the park. The spring-green menu included ravioli, tossed with the last of our frozen pesto, and an avocado, peanut, kale salad in garlic-lime vinaigrette. Filling, yet light, and definitely tasty.
2 cloves of garlic, grated
1 spoonful of grainy mustard
Juice of one lime
¼ cup of olive oil
Salt and pepper to taste
Mix the garlic, mustard, and lime juice together in a small bowl, then slowly whisk in the olive oil and season. Or: Put all ingredients in a jar and shake it like... a jar of salad dressing.