It is not summer. I know this. It’s spring, and spring is often cold and disappointing in Washington. I remember the first year we moved here. Everything was green and blooming furiously, but it was COLD and GRAY. Day after day. It was well into June, and I finally turned to Tim and asked him when summer was going to arrive.

These children are ready and willing to hunt down the sunshine.

Nearly every day the children and I would bundle (yes, bundle) up and set off in search of some sunshine. There were streaks of golden light off in the distance and I was determined to find them. It was our own treasure hunt, however, instead of searching for the pot at the end of the rainbow, we were looking for a sunny day.

Today was mild and overcast in the morning. By mid-afternoon summer had peaked around the corner and blown its warm kiss. Cheeks and shoulders gained a rosy cast. Sunscreen resurfaced from its long winter sleep and popsicles were cheerfully passed around, dripping over little fingers. Windows were pried open and flip flops dragged out from under winter boots.

Really, it’s a comfortable fit. Three rascals in a tub.

It’s not summer. Not yet. This weekend, however, like a beautiful flower unfolding in the light, we humble Washingtonians were treated to a rare sliver of summer in the midst of a dreary spring. It was truly glorious.

Nothing like some chocolate to celebrate the end of a lovely day.

Decadent Chocolate Bundt Cake (from Cake Mix Magic)

1 pkg devil’s food cake mix
1 pkg (4 oz) chocolate instant pudding mix
4 eggs
1 cup sour cream
1/2 cup water
1 cup milk chocolate chips

Cake – combine cake mix, pudding mix, eggs, sour cream and water. Beat on medium for 2 minutes. Stir in chocolate chips. Spread batter evenly in greased, floured bundt pan. Bake 50 to 60 minutes @ 350. Cool in pan on wire rack then remove cake.

Frost with prepared frosting.

Note: We used vanilla pudding mix (out of chocolate) and semi-sweet chocolate chips. Topping was gently heated canned frosting. Served with old fashioned vanilla ice cream. Rave reviews!

Tomorrow summer promises to come again. What a tease! I intend to savor its warmth and drink up any bit of sunshine that trickles by.

Kathy
Project 366 – Day 137

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This evening I prepared some delicious roasted vegetables for dinner. I took 3 small yellow onions and 1 large sweet onion, diced them all and put in a large baking pan. I misted them with some olive oil (with my wonderful Pampered Chef spritzer), added lots of minced garlic and some seasoning salt. I chopped three small red potatoes and added them to the onions.

Not my actual spritzer, my hands or my peppers.

Bake 400 for 20 minutes

Asparagus was $1.49 a pound last week I still can’t believe I didn’t buy more when it was so gloriously cheap. Still, it only lasts so long in the fridge and I’m the only asparagus lover in the family, so perhaps three bags was enough.

“Sarah, you want any asparagus? Me neither!”

Snap woody ends off asparagus and add to onion/potato combo. Toss sliced mushrooms on top. Mist veggies with olive oil again and salt lightly.

Bake 425 for another 20 minutes

Okay, so the cooking time is approximate. Roast veggies until tender and delicious. Next time I’m adding some squash and fresh tomatoes in at the end with the mushrooms. Yum!

Enjoy!

Kathy
Project 366

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