More flowers coming into bloom in our front garden, from our irises to our first rose to more alliums and the clematis climbing up the trellis on the fence. Always a good thing to see things coming up even with a shitty winter and a spring that seems to be dragging on endlessly with more rain than sun (so much so that our cistern overflowed out the back just after we’d removed some plastic we’d had on the ground behind it, which meant it soaked the ground so much that our basement started to flood. suh-weet!). But the weather folks say it’s supposed to get into the 70s this week and that’d be just dandy if that actually happens.
And I’m in the process of learning to make bacon! Husband has been the avid student for the most part in meat curing, but I really was digging this applestroop bacon recipe (bacon cured in paprika, juniper berries, pink curing salt and homemade apple butter? yes please!) so I decided to try my hand at it myself, and asked Dan to bring home a mass of pork belly from his work (yay for discounts on good quality meat!) and it’s quietly curing in the fridge as we speak, and will be ready to cook up tomorrow and take with us on our holiday. Can’t wait!!!