Wednesday, March 13, 2013

Ready.

The evening light in my house strikes in different stages. First, it's strong and solid, streaming through the window in wide beams and casting blocks of shadows across the walls. As the sun goes down, it starts filtering through the leaves of the house plants that live in my bay window. The light becomes dappled and delicate. Yellower, calmer. It leaves in a hurry, quickly dipping behind the rooftops to the west, then gone.


 
I think March is my least favorite month, which is a shame because I was born in March. Daylight savings time and sunshine and temps in the upper 40s and talk of planting seeds and sprouting buds make me feel as though spring should be here already. But there is still March to get through. I'm still bundling up in scarves and gloves every morning. Soups for lunch, slow cooker meals for dinner. March is a long month. 




But at least it began with birthdayfeasting. There was a lunch at Three Floyds Brewpub in Munster, Indiana, where I ate pork rind nachos and sweet potato poutine washed down with some of the most delicious beer around, with some of the best people I know. Another lunch with coworkers at Priscilla's Ultimate Soulfood Cafeteria, where the special of the day was ox tail and I had absolutely no regrets. 

Also, have you ever had a Pickleback shot? If you like whiskey, and you like pickles, I highly recommend it.



The geraniums are blooming! 
The tomato seeds are sprouting! 


And then there's this kid. He turns 1 year old in less than a month. Here he is showing off his sweet standing skills.

Come on, March. We're bursting with light and life over here. We're ready. 

10 comments:

  1. Lovely post! Glad to hear you had a nice birthday despite the lengthy-ness of March :) All the best to you and wishing you a great year ahead!

    ReplyDelete
    Replies
    1. Thank you! At least March is almost halfway over. :) Hopefully April brings more sunshine and warmth!

      Delete
  2. I'm ready, too! Sounds like a nice birthday celebration. Pickleback shot? I'm intrigued.

    ReplyDelete
    Replies
    1. It's awesome. The pickle brine helps the shot go down much more smoothly. And it tastes good. :)

      Delete
  3. I feel like that first photo needs to be printed and framed. Maybe blown up first to a bigggg size. It's so, so good.

    ReplyDelete
  4. March is the beginning of the cooler months here in the Southern Hemisphere. It's odd, I'm actually looking forward to some cooler weather!

    ReplyDelete
    Replies
    1. I definitely get that same feeling come August around here. That's why I fall is my second fav season! :)

      Delete
  5. Oh God. Picklebacks....Never again...

    ReplyDelete
    Replies
    1. Uh oh. Sounds like you liked them too much...

      Delete