(all the merry little birds are
flying in the floating in the
very spirits singing in
are winging in the blossoming)
lovers go and lovers come
but any two are perfectly
alone there’s nobody else alive
(such a sky and such a sun
i never knew and neither did you
and everybody never breathed
quite so many kinds of yes)
not a tree can count his leaves
each herself by opening
but shining who by thousands mean
only one amazing thing
(secretly adoring shyly
tiny winging darting floating
merry in the blossoming
always joyful selves are singing)
sweet spring is your
time is my time is our
time for springtime is lovetime
and viva sweet love”
Spring! Is here! At least, our fingers are crossed it’s staying around for good. You never know in these parts.
*Diala’s Kitchen! So beautiful.
*If you ever wanted to know how to make that Big Mac sauce at home, a chef from McDonalds shows you how (it’s not a joke, by the way. But it should be?).
*I’ve been enjoying Kate’s mixes.
*Burundi Beans are here! I’ve written about my lovely friend Kristy from Long Miles Coffee Project here and here, and you can find out about where to buy Burundi beans here. Support their amazing project!
I have the recipe for Peach + Cherry Galettes here, and these tartlets are basically the same thing, except pears are substituted for peaches, and blackberries for cherries. They are also smaller. I doubled the recipe, and after the dough chilled, I cut it into 18 pieces (weighing 1 1/2 ounces each). Then I continued with the recipe, rolling each piece into a 5-6 inch circle, and adding less fruit to each piece. The tartlets baked for 30-35 minutes, and I was able to fit 8 tartlets on each sheet pan. They were delicious, and tiny, and perfect for a party.