I love a good carbonara. It’s got all the essentials, starchy pasta, tossed with a thick creamy sauce and pops of salty flavor from the pancetta. Then there are the additions, which are really just there so you don’t overload on the aforementioned factors. In this case, I decided to go with a handful of my favorites from this early spring season, and a spritz of lemon. Al-together this spring vegetable carbonara is a dream on a plate.
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I’ve started this post about a hundred times, but I think this time I’m just going to go for it. I’m finding it hard to tell you about our daily goings on, we are busy, so busy, and yet it seems like nothing is ever accomplished.
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Is there anything more seasonal and classic than potato leek soup? The April/May bridge between winter thaw, and spring growth is a tough one around here. It’s still too cold to get a lot growing, and most of the winter storage crops are nearly gone. For those of us trying to eat a seasonal diet it looks like a lot of greenhouse greens on greens. In our case, we still have some tomato sauce to finish up, but that’s about all.
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10ml Rollers – I love rollers with a metal or gemstone ball, they roll so much smoother.
5ml Rollers – the perfect size for your purse or mini oils station (like for your work desk)
Foaming Soap Bottles – yes these are plastic, but they are likely to get dropped in the shower and sink so it’s about safety. There is a lower concentration of oils in products like hand soap, body wash and shampoo so leaching is minimal.
Non- Foaming Soap Dispensers – for dish soap mostly.
16oz Glass Spray Bottles – for household cleaner. I keep 1 for all purpose cleaning and one for glass/mirrors handy at all times.
Spray Misters – I use these for my curly girl hair spritz, pillow misters, and bathroom air fresheners.
Cosmetic Tins – for use with solid carrier oils such as unrefined coconut oil
Dandelions are a common sight around here as I think they are in most places. Typically they are the bane of the suburban homeowner’s existence and viewed as a prolific weed. Those of us that use plants as medicine, however, know better. We scoop up those babies in early spring and use every single part. The leaves get sauteed for dinner. The flowers get fried, put into pancakes, or fermented into wine. And the roods become dandelion root tea….
