- Created: Friday, 22 May 2015 08:52
I have a feeling that I’m not the only one yearning for some sunshine, mild temperatures, and sing –songy birds flying by our open windows. I am truly a person who genuinely enjoys each and every season for what it brings. Growing up in the desert, I didn’t have much exposure to real, honest to goodness season changes like I do here in the Pacific Northwest. After nearly 5 years here, I still get excited for all the firsts of the seasons: each fresh burst of summer sun, each time I notice that the skyline has been taken over by the earthy, fiery colors of fall, every first winter morning when I realize I underestimated the cold and need to better bundle up against the frigid air, and for those first blossoms of spring.
I’ve loved the madness of this year’s winter, but am ready to shed some layers and see some color peeking out from the earth. My fingers are crossed I’ll be able to enjoy this soon.
In the meantime, I’ll eat this dish. Well, I already did eat this dish, but perhaps I shall do so again. Something about dill (one of my favorite herbs) reminds me of spring. It’s that punchy taste that sort of coats your palette and infiltrates all the senses that I love. It tastes fresh and new and full of possibilities, just like spring does for me.