Weather: 14 degrees
What I’m listening to: Bang, bang, clank – a friend doing some car repairs in the garage
A fellow Alaska blogging friend of mine captured this week perfectly in one phrase: Springter – when spring becomes winter. I know we Alaskans aren’t the only ones lately who encountered abrupt snow or rain and chilly temps after eagerly enjoying the first signs of spring. I discovered that Springter is actually a word according to Urban Dictionary and I kinda love it, largely because Springter is about all the spring we get in Alaska. By the time the snow completely melts and the grass turns green, it’ll be summer.
Another combination word that I love is ‘brunch.’ Brunch is such a cool meal. It implies that it’s the weekend, you’ve probably slept in, there’s coffee involved, and you have a breakfast and lunch combination buffet or table spread awaiting you. Now who can argue with that? Every Easter Sunday, our church has a big brunch right before the Easter service. We get all dressed up in our Easter best, sit down together, and enjoy biscuits and gravy, eggs, bacon, pancakes… and after church, we have an Easter egg hunt. It’s a day we anticipate all year long.
In a nod to springtime and Easter brunch, I’ve made these tender, thin Ricotta Pancakes with a little bit of lemon zest topped with a maple syrup that has been simmered with fresh strawberries until they release their juices and infuse the syrup with their sweetness and acidity. Drool. I’ll happily pass on the Easter basket with jelly beans and marshmallow bunnies for a plate of these.