A Green Thumb (By Association)

Learning to garden, planning the Easter menu, and two essays you need to read.

Good Sunday, friends!

My sister Launa and brother-in-law Chad have in Texas this weekend with a mission—well, Launa has a mission. Chad is here with vibes and snacks. My sister, with her magical green thumb, is determined to pass down some of her gardening wisdom to me, her slightly skeptical but eager apprentice. Together, we’ve filled farm-antiqued water troughs in the backyard with tomatoes, peppers, sweet strawberries, and just about every herb imaginable. Along the way she’d taught me how cucumbers need a little hill to grow on, how aphids and beetles are on their way, and bow green worms should be arriving shortly to munch on the future tomatoes. It’s all so full of hope, with the scent of lemon thyme already clinging to my fingertips. There’s dirt under my nails, my first sunburn of the season (acquired quite on purpose), and the quiet thrill of tending to something that just might thrive.

While I wait to see what grows, I have a few Sunday links for you—little seeds of inspiration to start your week.

Let It Be Sunday, 510!

There are two bits of essential reading in this week’s Sunday post. Both written by women on aging. They’re both such generous, honest pieces on yearning, vitality, and deciding how we want to approach the rest of our lives written by Kim Foster and Stephanie Gangi. You’ll also find a pumpkin enzyme mask which is annoyingly great, a lemon tart we shan’t go without making, and a fantastic interview with Ellen Pompeo.

Don’t miss this one! Read it here: What’s in the Springtime Bucket?

Notes From The Test Kitchen

In the test kitchen (aka the sunroom off the kitchen) I’ve been finalizing our Easter menu. I’ve peeled several pounds of potatoes to get to the bottom of whether dauphinoise potatoes are superior to scalloped potatoes. I’ve made a very robust salad out of celery and toasted walnuts, and made the most delicious and forgiving chicken thighs in a buttermilk marinade. I’m really happy with the recipes so far! They’re off to Karlee for further testing and photography and you’ll find a sweet little Easter menu on the blog next month!

The one recipe I do need your help with is this - should we have cheesecake or a pavlova for dessert. A strong case can be made for either so I’d very much appreciate your preference in the comments!

Fresh From the Archives

If banana bread had a spring fling with carrot cake, this Browned Butter Carrot Loaf would be their love child. It’s an entry-level carrot cake—no layers, no fuss, just a perfectly spiced, tender cake. Ideal for these few weeks before Easter when you want a hint of carrot cake but aren’t quite ready to commit to the full affair. Slathered with cream cheese glaze and sprinkled with salted pistachios - it’s definitely more cake than bread. Enjoy!

Have a wonderful week friends! More soon!