Spring

I just made a vat of vegetable curry with every vegetable I had; eggplant, red + green bell peppers, jalepeno peppers, cauliflower, broccoli, mushrooms, onions, celery, ginger root, green olives sliced, lots of freshly chopped garlic, leftover vegetable stock and whey, and a few sliced chicken breasts thrown in. It all started with making a pot of short grain brown rice. Now I'm thinking of making pumpkin cardamom donuts. Spring is sensory overload to me. A joy to cook, feed, eat, and be alive!