I really wanted to post this on the first day of spring… two days late is good too. And it’s Tuesday!

The seedlings are taking off, the broccoli and tomatoes are starting to get their second set of leaves. They do about as well as I do without sunshine, these last two days have been a little sad and grey. My seedlings will be a little leggy this year. I will use grow lights next year… I have it all planned out.

Most all my peppers are up, I’m in love with them already…

I thought green fingernails were fitting for the first day of spring…

We went to the beach the other day for about five minutes. My soul always appriciates the sun and the ocean.

The wind on the other hand can suck it…

It was a great five minutes…

The first flip – flop wearing of the season…

My orchid bloom has a sister…

Photographing them made me miss Kari.

He is a good man…

The basil, cilantro, and peas are all planted. The only thing left is salad, beans and spinach.

Yes, I forgot spinach on my last planting…

I have never been a big bbq fan buuuuuttttttt, I’m in LOVE with this meal!!

Crispy Pulled Pork Sandwiches with homemade bbq sauce and spicy coleslaw…

 

Pork sandwiches:

• pork loin
• 5 cups water  (I usually throw some red wine in there for flavor)
• buns or rolls of some sort
• provolone cheese

Cook the pork loin in a crock pot on low over night, or  all day. Remove and shred apart with a fork.

Use what you need and freeze the rest.

Pile pork on bottom bun, add cheese and stick in the oven under the broiler for 5 min or so (keep an eye on them) The broiler is a fickle friend.

 

BBQ sauce:

• 2 cup ketchup
• 1/3 cup brown sugar
• 1/2  tblsp fresh ground black pepper
• 1/2  tblsp onion powder
• 1/2  tblsp ground mustard
• 1/2  tblsp cayenne
• 1   tblsp lemon juice
• 3  tblsp Worcestershire sauce
• 1 cup water (I use liquid from the cooking pork loin)
• 1/2 cup apple cider vinegar

Throw everything in a medium sauce pan. Bring to a boil, reduce heat to simmer, stirring frequently  for an hour.

 

Spicy Coleslaw:

• 1 head of cabbage (the good parts minus the tough core parts)
• 4 medium carrots
• 2 tblsp pureed white onion
• not quite a 1/4 cup agave necter (or sugar)
• 1/2 cup buttermilk
• 1/2 cup mayo
• 1  1/2 tblsp white vinegar
• 2 tblsp lemon juice
• 2 teasp cayenne
• 2 teasp chili powder
• 1 teasp of each salt and pepper

Shred cabbage and carrots on a mandolin (don’t cut yourself, it is the devil) or chop. In a large bowl, whisk the rest of the ingredients together. Mix in the cabbage and carrots, cover and chill for an hour. Stir (with a pretty spoon) before serving.

Enjoy!!!

My favorite christmas presents ever are peaking through the dirt on the back step. I can’t wait to see them!

It’s spring all over our house.

I heart Robert Plant…

My man loves him some corned beef hash! Remnants of our first St. Patty’s in Boston.

I hope the light has a bit more life in it tomorrow, my little guys need it.

This picture is a couple days old, you should see the peas now. They have grown an inch in a day and a half.

The broccoli’s new addition.

Happy Spring!