I can look out of my kitchen window and see so much spring! Birds flit about, chirping along. They seem to be saying, "It's spring, it's spring!" I love the warmth and the fresh smell of new grass in the air.
Last week, as I looked out that very kitchen window, I noticed a very busy red finch working hard to build a nest in the most unlikely of areas— right under a new porch light that I installed back in October.
It seems to have chosen this spot because it is an open fixture with no glass sides. While this works perfectly for my purpose of keeping bugs and debris from accumulating inside (and adding one more thing to me "Need to Clean" list), it isn't the greatest for nest building. Nevertheless, this finch was trying with all of his might to build a nest in that open space. Down below, a pile of fallen twigs and long grasses was quickly growing. It broke my heart to see this sweet finch trying so hard to build a nest and I was quickly taken by the persistence!
He was going to build that nest no matter what it seemed! It didn't take long before I decided that I had to lend a helping hand. So, I finagled a piece of silicone drawer liner into the open spaces. It worked and now these birds have a lovely new home free of harm form the elements.
I am so glad I noticed these little birds and their persistence. We all need a little help now and again. Persistence pays off!
As a mom, I find that persistence pays off when introducing nutritious new foods to my children! In my house, we are no stranger to the typical "Yuck" and cringed up nose. What a reaction, right?!
Veggies are a huge culprit, of course, but that doesn't mean when can't persist and continue to introduce new veggies on a daily basis! Every child is different and each one may take some time in warming up to different veggies being put on the table. That's ok, be patient.
Be persistent like my backyard red finch. It may pay off sooner than you think— and in a big way!
Below is a spring recipe that is as beautiful as it is tasty. Any vegetable can be used in the recipe, so choose one that you know your family will eat!
Bridgette's Spring Peas and Mashed Potatoes
The sauce is a simple well seasoned béchamel!
Butter: 1/2 C or Vegan butter of course
1 cup of whole milk or half and half
Any vegan milk substitution will work great here as well.
Salt and pepper to taste
1/2 tsp nutmeg
1 pkg spring peas fresh or frozen.
This is perfect for fresh picked spring peas from your garden or farmers market.
Remove peas from pod if they remain on.
10 small new potatoes or any that you may like or have on hand.
Boiled and mashed with the skin, or if you like it better, go ahead and remove skin. I don't mind the skin so I usually just mash with skin on.
1/4 Milk and
2 TBS butter
This is what will make your potato mash creamy!
To to make béchamel sauce add butter to sauce pan and when its melted add the flour and whisk until it make a wet paste. If its dry add olive oil or more butter until you get the paste consistency. Cooking until paste bubbles, this ensures you won't have a raw flour taste. Add milk and whisk until "roux" has incorporated into the milk and keep whisking until milk thickens. Salt and pepper. Then add your nutmeg which will give a nice warmth in flavor. Add spring peas! Cook just until peas look bright green! You want the peas to just be slightly cooked but not over cooked. They will get drab in color if over cooked.
Laddle spring pea sauce over mashed potatoes. Add salt and pepper to taste! Enjoy!!