Spring is in the air – which is a strange thing to find yourself saying in the middle of February in the Midwest – but it’s been 60 degrees and sunny for 3 days, and it seems the whole neighborhood has spring fever. The park across the street from my apartment has been full of people for the past couple of days, and it’s been lovely to have the windows open most of the day again.
Last week, when we were still having typical Midwest winter weather (grey, cold, cloudy, and thoroughly depressing), I’d done my grocery shopping for this week with my friend Kennedy’s amazing Broccoli + Kale Detox Soup in mind. (It’s become one of my all-time favorite soups, and you must try it sometime.) But this morning, with the sun warming the house – and some super-cute Meyer lemons hanging out in the fridge, just begging to be used for something – I decided to take Kennedy’s original recipe and give it a bit of a summery twist.
"Often when you think you're at the end of something, you're at the beginning of something else." —Fred Rogers via @momentumdash
Looking for something quick, light, and healthy for dinner this evening? Here's an idea! ow.ly/8pAk3099AdS
"There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle." Einstein