I recently read Anna Quindlen's "Still Life with Breadcrumbs" as part of a new book club organized by one of my old camp friends. This is not a book that was on my list or that I was even aware of, but I really liked it a lot. It is rare these days that a book (or a movie or tv show...) is about a woman over 50, Still Life with Breadcrumbs is a nice break from the norm. The book is about Rebecca Winter a famous photographer who has fallen on hard times, is struggling to make ends meet, and hasn't taken many photographs lately. In an effort to save some money (and perhaps find some inspiration) she escapes her Manhattan apartment to a modest cottage in upstate New York. It is in this small town (after a few days alone in the cottage with a raccoon, questioning her sanity and her decisions) that she walks into Tea for Two cafe and orders the first of many scones from the proprietor, the chatty Sarah. While she spends a year in the small town, she consumes many of these scones, finds her artistic voice again and finds love. Along the way it is an insightful, funny and moving read.
Now that April has rolled around, it is time for green things, light things, spring things. Never mind that where I am, it is not exactly warm yet... but it is getting there. For Bostonians like me, even if it is 30 degrees out, spring starts when the Red Sox start to play. Today, I am going to my first game of the season, so spring is here! When spring starts I am drawn to pretty green things at the market - peas, asparagus, spring onions, artichokes. I can't get enough green. I saw this dish in Saveur Magazine and it just seemed like spring on a plate. For now I used frozen peas, but pretty soon I will make this again with some fresh ones. This is a great dish to welcome spring and other than a little bit of cream, it is good for you too.