Dear Sunday Letter Readers,
It seems everyone in Arkansas has been traveling this past week to fabulous destinations for spring break or anniversary trips or just because they can. (Yay for that!) I have Facebook friends in Maui, Portugal, Paris, and all across the sandy Florida beaches. Thank you for sharing pictures and allowing me to daydream along with you.
I was on Spring Break, too. In my own city. And it was fabulous. As I said in my last Sunday Letter, I didn’t plan to leave Fayetteville. I reality, the farthest John and I traveled was the Botanical Gardens of the Ozarks, only 6.7 miles from our front door, where we spent two hours spring-cleaning the natives garden with fellow Arkansas Master Naturalists in-training.
It was the best sort of day.
I believe spring is the perfect time to clean and re-organize. I love to throw open the doors and kitchen windows to air out stale winter. I started with our mess of a pantry. It was such a wreck, I wanted to scream every time I went into it.
Although I could do more, already it looks and feels so much better. Yes, we have a razorback license plate in our pantry because someone hasn’t affixed it to his car yet.
I Found The Scream Rock!
You know, as in the famous 1893 painting, The Scream, by Edvard Munch? We’ve been re-landscaping the back yard of our rental cottage and for real, the place is an archeological dig of cool rocks, glass, tiles, geodes, marbles, dog toys, golf balls, and things that completely stump us.
Don’t you think this rock looks like The Scream? Or maybe some poor soul trying to escape the eruption of Mount Vesuvius? I’m thinking he will make a great Halloween decoration come October.
The Goodness of Bacon
Sometimes I think I could be a vegetarian and then I eat bacon again. Since we were on Spring Break, one morning a few days ago we had breakfast at Arsaga’s.
My word, days later I’m still thinking about this meal—called the Brezinski. I don’t know what they do to the sourdough bread, but it’s phenomenal. Really, all of it, down to the drizzle of oil on the tiny fresh tomatoes. But the bacon? Perfection.
I hope you didn’t give up bacon for Lent. If you did, today marks the beginning of Holy Week. ✞✞✞
A Flower For You
I try not to play favorites with my flowers, but of those blooming in the back yard today, this double apricot daffodil may be my favorite. The variety is Delnashaugh (I think?). I’m not good at remembering the names. I should write them down since I think I’m so organized and all.
Isn’t she lovely and absolutely perfect for Easter.
School Kitchen Textbook Tip:
Do not buy bacon by the pound, nor have it cut in thick slices if cut at the market, but purchase it by the whole strip, freshly cured. It will keep well if the paper and burlap cover are replaced whenever opened, and is as much a necessity in the storeroom as is a supply of flour, sugar, or any other staple article of food. It has no equal as an appetizer for breakfast or in helping out when there is but a limited supply of other meat. Served with omelets or some other forms of eggs, crisp curly bacon is all the meat necessary for a summer breakfast. (The School Kitchen Textbook, Mary J. Lincoln, 1917, Lesson XVI, Fats)
This brings us to the end of today’s Sunday Letter Spring Break Edition. I leave you with a picture of this glorious Palm Sunday sunrise from our backyard. I wish you could hear the birds.
Grace Grits and Gardening
Farm. Food. Garden. Life.
The Lovin Spoonful, Daydream