Home, French toast, and spring.

+ I spend approximately eight hours a day staring at blank computer screens, wondering what to write.
+ I'm writing this post in list form to avoid spending my Sunday afternoon staring at the computer screen, wondering what to write.
+ I also feel really bad for only writing two posts in February and, until today, one in March. I'm sorry.
+ I blame it on the weather. The sky is blue today, and the sun is out, and that helps.
+ It's still cold out, though.

+ Around this time last year, I was wearing flip flops. Flip flops! 2011, please step up your game.

+ These are corners of my sister's house. She has a window in her kitchen, and it makes me jealous.

+ We ate french toast there on Saturday morning.

+ I've been thinking a lot about home lately, and how to make mine a happier space.

+ Right now, our apartment is mostly clutter and cat hair. Sometimes I feel like moving into a two-bedroom is the only solution.

+ And then I look at my bank account. I think we'll be staying here a while.

+ So my new goal is to stop daydreaming about the greener grass on the other side, and to start making my current home into a place I'd like to stay.

+ Pinterest helps. My bank account doesn't.

+ French toast always helps.

+ Is it spring yet?

French Toast (adapted from Alton Brown)

1/2 cup half-and-half (I think Jenny used regular milk)
2 large eggs
1 tablespoon honey
4 slices day-old bread
2 tablespoons butter
cinnamon
salt

Whisk together milk, eggs, honey, and a pinch of salt. Dip bread into the mixture one at a time, letting each piece soak for about 30 seconds on each side. Set aside in a medium bowl and let sit for 1 to 2 minutes. Sprinkle bread with cinnamon, if you're into that kind of thing.

Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Place bread into pan two at a time and cook until golden brown, about 2 minutes on each side. Remove bread and set on a plate (we covered ours with paper towel and put in the microwave to keep warm), add more butter, and repeat with remaining slices of bread.

Makes two servings. Enjoy with maple syrup, a sprinkle of powdered sugar, and jam.

A honeymoon in Mexico.

Well hello there, March. You certainly got here in a hurry. I don't mind. Especially since February is known to drag on around these parts, with its 28 days and gray gray skies and dead-of-winter suit of armor with not a hope of sunlight breaking through. I'm glad to be done with February. I like March.

It helps when February ends with a vacation in Mexico -- a honeymoon, I should mention -- and March begins with a birthday (the big 2-7). When February ends with hot, windy days and humid evenings at an all-inclusive resort in Playa Mujeres, and when we return, it's about that time to place a jar full of daffodils on the kitchen counter and count the days until we can spring forward (this weekend! daylight is on its way!).

And if we have a snowstorm in March (it's possible, people...) or, dare I say it, April -- well, I've got these images of sunshine to keep me going. When our schedules revolved around breakfast, lunch, and dinner.

There is a huge difference, by the way, between "after lunch" and "before dinner." The former involves a nap on the rooftop terrace, often following a snack of Sabritas and a bloody mary, and the latter involves a lounge on the sofa and a steamy shower. Please don't confuse the two.

Wait. Did I just mention breakfast, lunch, and dinner? Oh yes. Breakfast...

Lunch...

And dinner...

There's definitely no confusing those.