So here we are again. Right where, if things were even remotely normal, I would be hard pressed to remove the chocolatey bits and fingerprints sticking to me, my notebook, my recipe notes, my pens, all over my kitchen and gods know where else after finishing my Easter Eggstravaganza Chocolate Boxes for my family and friends and sharing the highlight-recipe with you guys. Alas, things are not quite back to normal. Oh well… I guess my carefully planned out Party Box of Cocktail Chocolates I promised you guys “Once all that <insert a string of profanities here to colorfully describe the pandemic> is over and done with” still has to wait on the sidelines for a while.
So… as it turned out, I was right not to trust the suspiciously innocent-looking blue skies I mentioned last time – a serious case of November-in-March-ick, thunder- and hailstorm and massive amounts of… lukewarm drizzle being blown around (and under* any defense you might have put on/up) by the storm included came to pay us a visit since then to really, really get us into the right mood for Spring. Meanwhile, the first edible signs of Spring are popping up all over the markets, our first Asparagus, for example.
Since my slightly winter-intoxicated post two weeks ago, we’ve gone through a screeching 180° turn temperature-wise. From -15°C to +15°C within a week. Now that my system has somewhat acclimatized to the sudden change, I have to admit, I don’t really trust those innocently sparkling powder blue skies out there just yet – not enough to give in to the budding urge to completely ditch the wintery cuisine for something more fresh, zingy and potentially outdoorsy in any case~