One hour extra - make the most of it

“Springing forward” is a great thing once you’ve done it but man, I always feel like I was robbed that hour of sleep for the first few days afterwards! Once I get to the end of those days however, going outside to walk the dogs through the orchard in the continuing daylight, that makes me smile. It brings to mind that old John Denver tune… “Sunshine on my shoulders makes me happy…”

I am looking at seed catalogues and planning the gardens for the coming year, with some new ideas I gathered at the Seed Exhange last weekend. (If you missed it, check out Sunshine Farm Seeds - they have great products and good advice too!)

When we shop for groceries I find myself drawn closer to the fresh herbs and vibrant coloured veggies. Those comfortable root vegetables just don’t seem as appealing once the snow melts away and the sun shines brighter. Sunday dinner is often when we sample a new recipe Martin wants to try for the coming season and he has been working on all kinds of fresh flavours lately.

Something about new tastes and new adventures seems to herald spring as well, just like the wild baby bunnies we have seen in our yard and the Canada geese coming back from their winter vacation to start new families. Since we are such foodies, it also means we look to specialties of the season. A spring specialty we have is frogs' legs. Here are his chef's notes:

I bought some frogs’ legs and prepared them with some fresh garlic, olive oil, salt and pepper. I served them with some roasted potatoes, asparagus and a smoked paprika mayonnaise. The whole thing was very nice and it took no time at all. I am always amazed how simple things that most people would not eat can taste so good.

The first time I ate frogs' legs was in France many years ago, also as a spring specialty at a favourite restaurant in the town where I stayed. They were fresh; local boys got paid a few coins each for their catch. Now that is what I call supporting local interests! I still love them as a fun meal that heralds the coming of spring.

As we spring ahead and look to Easter to celebrate the coming of a new season, looking forward is a good focus to have. As warmer seasons begin I am reminded of how much the Earth needs us to be aware and I think of recycling too. (You know, time to return those bottles or give them to your favourite Boy Scout or Girl Guide troop. The compost from last year will be ready soon for the garden. Turn down the heating program and remember to turn off or even unplug those small appliances. ) Did you know Daylight Saving Time was created as an effort to save energy when coal was needed for war efforts? Now they say that we may just be using more energy with all the conveniences we have!

Let’s clean away any cobwebs that may have built up over the winter and clear the air! Try a new taste to wake up your palette!! Watch for flowers coming up, listen to the chirping birds and enjoy that sunshine on your shoulders. If you want to sit up late after dark, maybe you could try watching the stars instead of turning another light on…

More Happy Gourmand articles

About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."


E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com


The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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