If “learning experience” is what lies between failure and success, that’s what we’ve had with our first boule of sourdough rye bread. It’s still in the oven and part of what we’ve learned is that rye has nowhere near the spring that wheat flour does. The bread will have to cool for some time before we taste test it. One way or another, we’ll report tomorrow. Depending on how it tastes, we’ll be more or less impatient to try again in a near (tastes great) or distant (tastes meh) future.
It’s too soon to tell if next week’s warmer temperatures will be simply a January thaw or may be the start of an early spring. Unfortunately, spring is one of those seasons Minnesota usually makes a mess of. Maybe one in ten fits a classic pattern of gradual warmth and green-up. All too often we experience an extended period in the 50s, a few days in the 60s and then a jump into summer with temperatures in the upper 80s or low 90s. Of course, at the moment, any of those would be a vast improvement over current conditions.
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| yellow tulips foretell real spring
Photo by J. Harrington
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As long as we’re thinking about spring, I hope you enjoy the picture of the yellow tulips. That’s what they looked like yesterday. They’ll bloom some more and other flowers will follow along. Add in some above freezing temperatures next week and my mood may approach exuberant, regardless of pollitical storms on the horizon.
There’s an old joke about a fellow pounding his head on a brick wall. When asked “Why?” he responded “Because it feels so good when I stop.” That’s how I feel about winter in the North Country.
Thaw
Over the land freckled with snow half-thawed
The speculating rooks at their nests cawed
And saw from elm-tops, delicate as flowers of grass,
What we below could not see, Winter pass.
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Thanks for visiting. Come again when you can.
Please be kind to each other while you can.
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