Frohe Tag der Arbeit aus Deutschland!
They take May Day very seriously here. The folks in town stayed up all night defending their maibaum (May tree), a pole depicting all the of trades in the town, from other villagers who might try to cut it down. In short, it’s a bunch of drunk men sitting around the maibaum all night long. This is our village’s maibaum, which is up year-round. They celebrate Tag der Arbeit (Labor Day) today and everyone has the day off. Well, except us Americans.
Last night was Hexennacht, witches’ night. The children go around town playing tricks on folks by relocating or hide pots, doormats, trashcans, put mustard on door handles, and decorate yards with streamers and toilet paper. Our front fence and sidewalks are covered in soggy TP. I can’t even get mad, it’s just so cute.
It’s May and it’s time to think spring even if Mother Nature isn’t. Today I present to you my first 2013 spring recipe. You’re gonna love it. Keep reading.
Oh so very springy and fresh. This meal comes together really fast, making it perfect for those beautiful spring days when the sun doesn’t set until 9 o’clock at night. Unless you have someone distracting you in the kitchen…
I was determined to make dinner for myself because if I don’t, I wind up eating a baked potato or a bowl of cereal. Not that there is anything wrong with that, but let’s talk about carbs, hmmm? I need more nutrients. I don’t suspect there is anything good for you in Cap’n Crunch.
This lemon and olive oil in this recipe accentuation the spring greens in a simple way without overwhelming the noodles. I had to dig my asparagus out of the freezer so they were a bit soggy and not as crunchy as I would have liked — chances are very good that I’ll be making this dish again so I’ll be better prepared next time.
Spring Green Lemon & Basil Pasta
adapted from Everyday Italian, Love & Lemons
- 1/2 lb pasta (I used whole wheat thin spaghetti)
- 1/4 cup, plus 1 Tbsp olive oil
- 1 garlic clove, minced
- 1 cup chopped asparagus, thin spears, tender parts only
- 1/2 cup peas (I used frozen)
- 1+ (overflowing) cup spinach, roughly chopped
- 1/4 cup basil, chopped (from my garden!)
- juice and zest of 1 lemon
- salt and pepper
- red pepper flakes, to serve
- grated parmesan cheese, to serve