Spring on the beauty time is here, and my heart is full of expectation for the best of the season to show up and beautifully show out.
Speaking of time, when I started blogging ten years ago one of the suggestions from those in the know was to be 100% truthful and transparent with your readers.
Based on this expert advice and my truth is key philosophy, I find it necessary to share with you all a realization.
This spring forward daylight savings time thing is kicking my 50something tuchus.
It’s one of those there’s not enough café au lait in Louisiana to caffeinate the moments of my life days.
Raise your hand and coffee cup if you know what I’m talking about.
The silver lining of the time change is more daytime to enjoy the sights of the season.
Saturday officially marked the first day of spring on the beauty, and I greeted the day full of vim and vigor.
“The day the Lord created hope was probably the same day he created Spring.”
– Bernard Williams
New spring blooms provided a pretty in pink backdrop for a front yard picnic with family old and new.
Meet the newest additions to the Places In The Home family.
Our nephews and niece-in-laws traveled to Louisiana to introduce us to one month old Oliver and six month old Beau.
Three year old Wyatt was masked up and ready to hunt Easter eggs.
The biggest baby in the family, Beaux the Wonder Shepherd, posed pretty for the camera on the not so ready for spring time good times patio.
Our front yard picnic-Covid responsible-spring time is here gathering was a bright spot in the post winter ice storm aftermath.
Signs of spring in the beauty is slowly coming back to life.
Cleveland Select Flowering Pear Tree
Spring suppers tend to run a little later and a little lighter.
Spring fresh green, fruit, or pasta salads.
Garden veggie plates.
Chilled Louisiana Gulf seafood platters.
Many evenings we’ll eat on the patio or porch.
I prepare each of us a tray set with spring themed dinnerware in keeping with my firm belief you eat with your eyes first.
Set Of 12 Franciscan Desert Rose Dinner Plates
Wares and decorative pieces inspired by spring set the loveliest of tables and trays.
Stoneware Chinese Cabbage Jug – White
Color, texture, pattern and taste repeats throughout chosen spring favorites.
Braised Artichokes with Shallots & Peas
Finely grated zest and juice of 2 lemons
6 large artichokes, about 1/2 lb. each
3 Tbs. olive oil
2 large shallots, finely chopped
1 sprig fresh thyme
½ cup (4 fl. oz.) dry white wine
1 ½ cups (12 fl. oz.) low-sodium chicken broth, plus more if needed
Salt and freshly ground pepper
1 small clove garlic, chopped
Leaves from 1 bunch fresh flat-leaf parsley, finely chopped
6-8 leaves fresh mint, cut into slices
1 lb. fresh English peas, shelled
½ cup (4 oz.) creme fraiche
1 tsp. Dijon mustard
Have ready a bowl of water to which you have added the lemon juice.
Working with 1 artichoke at a time, pull off and discard the tough outer leaves until you reach the tender, pale yellow-green inner leaves.
Cut off about 1 inch from the top to remove the prickly tips. Using a paring knife, remove the tough outer layer on the stem.
Cut the trimmed artichokes lengthwise into quarters.
As each artichoke is finished, drop it into the lemon water.
Warm a large saute pan over medium-high heat and add the oil. Add the shallots and thyme sprig and saute until fragrant, about 1 minute.
Drain the artichokes, shake off the excess water, and add to the pan. Raise the heat to high, and cook, stirring occasionally, until the artichokes are lightly browned in places, about 5 minutes.
Add the wine and cook until reduced to about 2 tablespoons, about 3 minutes. Add the broth and ½ teaspoon salt and bring to a boil.
Reduce the heat to medium-low, cover, and simmer until the artichokes are tender when pierced with the tip of a paring knife, 12-15 minutes.
In a small bowl, mix together the garlic, parsley, mint and lemon zest.
When the artichokes are done, there should be at least ½ cup (4 fl. oz.) of liquid left in the pan. Add a little more broth if needed. Add the peas, then stir in the creme fraiche and mustard.
Cook, stirring, until the peas are warmed through, about 2 minutes.
Gently stir in the herb mixture, taste and adjust the seasonings, and serve. Serves 4-6.
This Helsa Vintage Green Stacked Artichokes accent immediately caught my eye, and the thought is how lovely a focal point piece for an entry table or tablescape this spring appropriate accent will make.
A&B Home Helsa 16-inch Vintage Green Stacked Artichokes Accent
What’s your spring on the beauty plan?