Slow spring

 

Spring is a long, slow process in western Washington, and it seems this April has been chillier than usual. Of course, the contrast of coming back from the warm desert doesn't help. But when the sun does peek out, the blooming trees are beautiful in our neighborhood. It is a lovely (albeit damp) season here.

I'm looking forward to summer food, especially grilling, but for now we're still in full winter meal mode: pasta and meatballs, tacos, hearty soup. We used the pretty Vaquero beans in the soup above, and they made a dark, rich broth. Surprising, because they are black and white, like little pinto horses. And hallelujah, I finally used up the leftover ham in the freezer.