Spring arrived on Saturday morning around 6:45. I kept looking for signs, but there were none. Another cold day (26 was the high temp,) the piles of brown snow made it feel more like mid-February. Vases of colorful tulips, purchased while grocery shopping, would be my only reminder of spring this weekend.We celebrated it anyway with a Spring-inspired dinner!
Baby greens topped with avocado, red onions, fresh slices of navel oranges & kalamata olives, topped with maple vinaigrette. Roasted salmon with a lemon & herb panko crust and a quick saute of snow peas, asparagus & chopped shallots.
Dessert was a variation of a pineapple upside-down cake. The cake batter was enhanced with molasses & cinnamon and a touch of maple extract. Rather than using pineapple rounds, I finely chopped fresh pineapple so you got a mouthful of pineapple in every bite. We topped it off with a nice scoop of vanilla gelato.
Then it was over to Club Sugar Shack for a little dancing. Our theme was the 60’s. Peace, love & happiness was the mindset for hours of nostalgic music, hopefully our hippie dances to the sun-gods will make the warm weather arrive soon!