Daffodil Season

Nature's first green is gold
Her hardest hue to hold.
Her early leaf's a flower;
But only so an hour.
Then leaf subsides to leaf.
So Eden sank to grief,
So dawn goes down to day.
Nothing gold can stay.
— Robert Frost








Dear friend Dorothy posted this on her Facebook page recently. Don't you just adore having friends who post Robert Frost poems? I do.  I'm reveling in yellow and gold.  And my daffodils are just holding on a little longer as the roller coaster ride that is spring in the Heartland took a dip.  The high today might be 50 degrees.

See how the daffodils are open and the tulips are closed protecting themselves?

I thought it might be fun to do a "high" and "low" like some of the decorating magazines do, contrasting dandelions with daffodils.  But the dandelions were hiding from the cold weather.

Can you spot those little flecks of yellow hiding in the grass? No wonder some days it seems like there are no dandelions and the next when the sun shines warmly, a field erupts.  They were there all along, just hiding from the cold.

I brought some inside to get a better picture for my 

High (above)

and low.  Dandelions may be common and some consider them a weed, but they are delicious, nutritious (as long as no one has sprayed weed killer on them) and beautiful.  True I pull my share of dandelions, but that's because they sometimes wander into the "wrong" place.

Just a few more days and then the daffodils will be gone.

So get out and enjoy.

I want everything to last just a little longer, but I'm reminded “To be interested in the changing seasons is…a happier state of mind than to be hopelessly in love with spring.”
– George Santayana, “Justification of Art”

Here's the perfect lemon bar to go with a cool spring day from dear friend Joanie's kitchen courtesy of AllRecipes

Joanie's Lemon Bars

2 1/4 C Flour

1/2 C Confectioner's Sugar

1 C Butter softened

4 Eggs

1 1/2 C Sugar

1/2 C Lemon Juice

1 T Lemon Zest

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.
3. Bake 15 to 20 minutes or until golden brown.
4. Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
5. Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.
6. Enjoy!