I try to make it a habit not to complain about the weather.
It seems like a cop out–we must have something better to talk about. There is absolutely NOTHING we can do about it. Let’s just deal with it and get on with things.
We’ve had about seven inches of rain over the past 30 days–the drought is officially over, and we hope that all of these showers bring lots of May flowers…and asparagus…and rhubarb!
The scarlet knobs that begin forcing their way out of the soggy earth long before a shy daffodil even begins to think about opening is my first inkling, and hope, that spring is coming. The rhubarb is up, and the asparagus isn’t far behind.
If you’re lucky enough to have fresh rhubarb available already, then these baked oatmeal cakes are a treat for breakfast or snack. This was a favorite recipe from my newspaper column last year, so I thought it was worth re-publishing here for spring.