Spring Celebration 2015

Generally, I have a hard time with transitions. I talked about it here and noted how difficult the transition from winter to spring is for me. 

Logically, it shouldn't. After a long winter, I should be happy when March begins. 

Except March is not really spring here. It might feel like spring one day, and then winter the next. 

Snow. On March 31.

I think the trickery of early spring is the hardest on me mentally. I set up expectations (even low expectations like it can be cold, just no more snow), and then feel frustrated it is still winter. 

Transitioning to all of the other seasons never seems so difficult. In fall, school starts to mark the transition from summer to fall. We put up the Christmas tree after Thanksgiving to announce not only the Christmas season, but the transition from fall to winter. Spring to summer is celebrated by the end of school. 

Spring just sort of happens when I am busy hoping that there is no more snow. 

That is no way to live.  

So I decided to start a tradition that will signify the beginning of spring. First, we went to the park and played outside.

We had been to the park before, but this was the first time we weren't bunlded up.
I forgot how nice warm sunshine feels!

Sidewalk chalk is a sure sign of spring.

Later, I made a special dinner and took to Pinterest for some inspiration.  I wanted to make a meal that was all things spring. I wanted fresh asparagus and mint and peas. Nothing frozen. 

All of the fresh spring food!

But there were no fresh peas so I improvised with roasted asparagus.

Yasss! Asparagus! 

I made crostini inspired by Fork Knife Swoon  and Bitz and Giggles. I didn't have any peas or herbed cream cheese so I just rubbed a pieces of baguette with a cut piece of garlic, spread some ricotta cheese and seasoned with olive oil, salt, and pepper and topped with roasted asparagus or a cucumber slice and chopped parsley. 

There is something about ricotta cheese that always makes a meal feel like a holiday.

I made a pasta dish with roasted asparagus and sautéed mushrooms that was inspired by Giada's pasta dish and this Gratitude Bowl by Gratitude and Greens . 

I also made a green bean salad by The Kitchen is My Playground. The dressing called for white wine vinegar, mint, and olive oil. I took the liberty of adding a squeeze of fresh lemon juice and honey.  It was divine!

I also grilled chicken.  I forgot how delicious chicken can be.

 I even made infused water with lemon and mint.

So delicious!

Afterwards, we went to Orange Leaf and celebrated with the first frozen yogurt of the season.  All of my favorite flavors were there – coconut, pistachio, and chocolate brownie!

First Orange Leaf Frozen Yogurt of the season!

I really liked doing something small, yet special to celebrate spring.  My mood has lightened.  I feel hopeful when I see the crocuses peeking their way through the dirt.  For the first time ever, I feel excited for spring!

Do you transition well from winter to spring?  Do you do anything special to start the spring season?