This month, the sun will pass across the Earth’s equator on March 20 at 6:45
EDT and in the Northern Hemisphere, the moment will be known as the Vernal
Equinox. Literally translated, equinox means equal night but most people mark
it as the beginning of spring and a time when the days will start becoming
longer. More sunshine; hallelujah! I start planning what to buy for my flower and herb gardens long before the first daffodils are peeking through the snow. Invariably, I will have whole clusters of the little yellow beauties pop up, only to be covered by a couple of inches of snow but I don't mind. They are the first glimpse of what is in store for the coming months and I couldn't be happier.
This year, lavender and rosemary are at the top of my list along with some basil for the pesto we enjoy all summer and there’s nothing like fresh mint. If you’ve never grown mint before, be forewarned, you need to contain it or it will take over your garden.
As much as I enjoy my gardens, it’s also time to go through the closets and cull clothes, books and whatever else I thought I couldn’t live without last year but haven’t used since I made that decision. Most of the time, my house-cleaning efforts are laughable. I have been known to name the dust bunnies but for some reason spring brings forth a bout of cleaning that has my husband scratching his head and planning a fishing trip.
I enjoy my little rituals; my familiar touchstones that give me a sense of accomplishment and a new beginning. The old ones celebrated the Vernal Equinox with rituals that some call magic and some just describe as the old ways. Before they welcomed the new they banished the old with a ritual that said good-bye to winter and welcomed the spring with wine and honey cake and a blessing for the work to be done and the strength to do it.
Maybe I’ll start a new ritual and end my cleaning and planting with a little reading vacation. A good book, a glass of wine and a little honey cake sounds like a fabulous reward for all of the work I have planned.
What about you? Do you have any seasonal rituals that usher in the coming season? I’ll leave you today with a delicious recipe for little honey cakes that are made in muffin tins. Just in case you feel like celebrating.
Honey Cakes
½ cup honey (fresh local honey is
best)
1 teaspoon ground cinnamon
½ cup brown sugar packed
½ cup butter (real butter is best)
1 egg
2 cups flour (I prefer the unbleached)
½ teaspoon baking soda
Approximately 2 Tablespoons milk
Sift flour, cinnamon, and soda together in small bowl. In large bowl cream butter and sugar. Separate egg. Add yolk to butter and sugar mix and set white aside for later. Add honey gradually to butter mix. Stirring until blended. Fold in flour mix slowly. Add milk as needed so that the batter is stirable but thick. Whisk the remaining egg white to a stiff froth and fold gently into the batter. Fill muffin tins ½ full. Sprinkle a little sugar on the tops. Natural brown sugar works wonderful. Bake at 425 for 15 -20 minutes.
1 teaspoon ground cinnamon
½ cup brown sugar packed
½ cup butter (real butter is best)
1 egg
2 cups flour (I prefer the unbleached)
½ teaspoon baking soda
Approximately 2 Tablespoons milk
Sift flour, cinnamon, and soda together in small bowl. In large bowl cream butter and sugar. Separate egg. Add yolk to butter and sugar mix and set white aside for later. Add honey gradually to butter mix. Stirring until blended. Fold in flour mix slowly. Add milk as needed so that the batter is stirable but thick. Whisk the remaining egg white to a stiff froth and fold gently into the batter. Fill muffin tins ½ full. Sprinkle a little sugar on the tops. Natural brown sugar works wonderful. Bake at 425 for 15 -20 minutes.
***I used a dark muffin tin in an electric oven and the result was not wonderful. If you use dark pans I recommend knocking the temperature down to at least 400 and check them after 10 minutes.
Have a glorious spring, whatever you have planned!
Happy Reading…
Paris Brandon
