Now is around the time I start getting really tired of winter. January and February are probably the two most mediocre months out of the year if you ask me. The holidays are over, discarded pine trees line the sidewalks—simply thrown away like yesterday's news, and it's always cold cold cold. Every year I toy with the idea of moving back to Texas, and as fleeting as those thoughts are, I do miss the 40 degree "winters" we had there.
April, on the other hand, is a month I like. April marks the beginning of a cascade of happy events. Game of Thrones comes back (!!!), wonderful items such as garlic scapes and squash blossoms hit the market, the sun will still be out when I leave work, and I can buy peonies without paying $15 a stem. But until then, I might as well make use of the ridiculous amounts of root and cruciferous vegetables that beg their way into my shopping cart. I've already made these beet burgers twice this month, I've made cauliflower pasta every single week for the past six weeks, and of course I couldn't go without making a carrot cake...or two...or three. I've been going absolutely cuckoo for old ass (some would say "vintage") bundt pans, and it would have been irresponsible of me to not test them all.