Springing into April

"Today has been a day dropped out of June into April."

Anne in Anne of Windy Poplars (L.M. Montgomery)

The sun streams in through the living room window, lulling me into idleness in spite of the streaks and dust I see there. Cherry tree petals float through the air and drift into soft pink heaps along the curbs. In my garden the hyacinths are at their peak, sweetly fragrant. Bees busy themselves in the muscari, curling their bodies around the blue um-shaped flowers in order to extract every bit of nectar. 

This weather is too lovely to last. This evening clouds will roll in bringing much needed rain. Out in the garden the soil is dry and pulling weeds difficult. 

Our daughter and her husband visited Japan in February and brought back this cute owl bell for our garden. Tim hung it on Saturday, on a corner of the garden shed where we'll be able to see and hear it. 

The garden beds are mostly bare. I set out strawberry plants, chosen from among all the runners that clog the mulch paths between the garden beds. It's hard to keep the strawberries contained. My cousin is a part owner of a local fair trade coffee business and he recently advertised burlap sacks, for free, to use as mulch on vegetable beds. He's used them with success, so I went by and picked up a trunk full. I hope they help keep the weeds down for they have been ferocious here the last couple of years. I plan to put in carrots, radishes, and lettuce this week.  

Our grandson turned 5 in February and we promised him a ride at the go-cart track when it opened. On Saturday he and Grandpa set out together. His father drove another go-cart by himself. Such a big helmet on such a little neck. It's too bad that the protective hair net fell over Felix's eyes.

Another successful sheet pan dinner. Sausages in chunks, with carrots and asparagus. I added the asparagus for the last 15 minutes of roasting. The seasonal change is inspiring, don't you find? The flavours of lemon, fresh green things, and tart rhubarb are what I'm anticipating these days. 
  

Spring break is over and I'm back to teaching. I have a few sewing projects on the go - a shirt for myself, a table runner to complete, and a collection of produce bags that I want to make. 
The evenings are so full of light and loveliness just now and when I walk after dinner the sky slowly streaks to watercolour washes of yellow and pink. I come home and light a candle, not for light, but for coziness. 

How is April springing (or falling if you live in the southern hemisphere) in your corner? 

Endive Ham Rolls

Several years ago I found this recipe on a French language site, Les Fruits et Les Legumes Frais (Fresh Fruits and Vegetables). Actually, the site was then called 10 par jour or 10 per day. Regardless, I've enjoyed making this classic and simple dish from time to time. 

At the deli, I ask for the ham to be cut into slices about 1/8 inch thick. Thinner slices could be used, but you may want two or three per roll. The dish can be prepared ahead, refrigerated, and baked just before serving. As I prepared this dish today, I thought that two or three stalks of asparagus would make an equally good vegetable to roll up into the ham. I've adapted the recipe slightly from the original

Endive Ham Rolls

6 endives, washed, with outer leaves removed and ends cut off
6 slices ham, either from the deli or from a leftover baked ham, about 1/8 inch thick
3 Tablespoons butter
2 Tablespoons all-purpose flour
1/2 teaspoon Dijon mustard (optional)
2 cups milk
1/2 teaspoon salt, or to taste
freshly ground pepper, to taste
3/4 cup finely grated Swiss or Gruyère cheese

Steam the endives until tender, about 15 minutes. If you don't have a steamer, place them in about 1/2 inch of barely simmering water. Drain and let cool. This could be done ahead and the endives stored in the refrigerator for a day or two.

Cut the endives in half lengthwise. Cut the ham slices in half crosswise. This step will depend greatly on the size and shape of your ham slices. You want the ham to mostly cover the endives and to wrap around them with a bit of overlap.

Wrap the endives in the ham. Set aside.

Melt the butter in a saucepan, then stir in the flour. Let cook until barely golden. Do not let it get overly browned. Stir in the mustard, if using. Whisk in the milk and cook the sauce until thickened and bubbly. Remove from heat and season to taste with salt and pepper.

Pour about half of the sauce into an 11 x 8 inch baking dish. Arrange the ham and endive rolls on top in rows. Pour the remaining sauce over each row. Sprinkle with grated cheese. 

Bake for 20 - 30 minutes at 375 degrees or until the sauce is bubbly and the rolls are hot throughout. The ham may brown a little on the edges. 

Enjoy with a green salad and little white wine. Ooh, la la. 

Linking to Tasty Tuesday, hosted by Penny of The Comforts of Home.