Irises and flowering shamrocks, turkey cutlets, farro salad

So we had some painters here today because what we thought were a few boards on the house and garage that needed repainting were actually rotten strips of wood just hanging on by a splinter. All repaired and repainted now but damn if those guys didn't trample some of my plants. Why are workers blind to landscaping? The deck guys ravaged a number of my planted loves, and you should just see the sad mess of steam-rolled nettles I'd worked so hard to cultivate and direct now wasting away along the flagstone walk. GRR. At least their trail of damage was minimal and contained. On the flip-side of all that is that the flowering shamrocks I planted for Oliver (born on St. Patty's) are blooming again and the irises my mom has brought up from Louisiana over the years are going gang-busters. This is a true Louisiana blue. Gorgeous, eh? Dinner tonight was super satisfying. I decided to coat the turkey cutlets in mustard, egg and panko and then pan-fry them in a little butter. Delightful! And what to do with the asparagus? I didn't want to roast them as I usually do because I'm bored with that method and wanted something more substantial. Puttering in the pantry, I came across some pearled farro I had my sister bring me from Italy and immediately decided on a grain-based salad. I also saw some dried chanterelle and portobello mushrooms that I keep meaning to use. What about making a mushroom broth in which to cook the farro? Yes!

While I gave the boys their bath and tucked them in, the dried mushrooms steeped in boiling water. I used this stock as the farro cooking liquid and then again as the base in which to cook a mess of leeks and scallions, the asparagus, some tarragon and the now soft mushrooms. A hefty dose of lemon zest, some salt and pepper finished the veggie bit nicely.

The salad had nuttiness and herbal springiness in spades, but I wanted a touch of creaminess and an element of brightness. Into the mix went blue cheese crumbles and chopped apples. T said the final dish reminded him of a reconceived Waldorf. Whatever it was, it was good!

Breakfast of champs, on tap!, poll

This is a solid way to start the day! No doubt about it. Wonderful fruit - hark! despite the weather, summer must be a'coming! - Greek yogurt, and honey. I wanted some mint but was a tad too lazy to boogie outside and get some. Hey, there's a serious chill in the air; I'd just been out to fetch my compost bin and in my haste to get back inside my warm cocoon of a house, I neglected to pick mint. So, image a sprig of mint in this pic and you'll be set. While I really like Greek yog, especially with honey, I really love ricotta. Not a surprise, I know. How many times a week do I talk about the damn ricotta. Many! And so today, I will be making some. I am also craving a mess of greens so will do something along those lines as well.

I'm heading off to Pilates soon- it's been a week since I had any substantive exercise, and my muscles are crying out for it. I also need the mental health benefits it provides because really, T is still not home and the week is starting to drag what with the really(!) early mornings - 5:17a this morning when Jack rolled into the corner of his nightstand with his head; yes, this hurts, but I wish he could have waited until at least 6a- and verbal tsunami that breaks on no parental beach but moi. This morning has been lovely overall, but it kills me when the kids fight because they have different conceptions of the pretend game they're playing. I'm like, guys, NOTHING here is real. Let's take it down a notch.

[polldaddy poll=6215147]

Rhododendron, dinner?

Isn't this a stunner? It's a rhododendron we planted in our front yard a few years ago after Snowmageddon took out one of our trees. Really beautiful I think. Unable to stand the thought of more cereal for dinner tonight, I thought about a caramelized Vidalia crostini. Possibly it will taste OK. Here's hoping. The onions look lovely, and I had some terrific Celtic honey bread in the freezer that will make a comfortingly chewy base. Maybe some gorgonzola crumbles on top? Hmm... Dicey but I might risk it.