One of the only things I do miss when winter turns to spring is not being able to see the wild turkeys here as easily. We have a flock of wild turkeys that likes to roost in the trees around our farm. (We have a wild peacock that likes to hang out with them sometimes too.) With the trees baren for winter, its much easier to see these beautiful birds. I love spring, and while I may not be a spring chicken anymore, I also love my winter turkeys too. 

To all you young spring chickens out there - have a safe and happy weekend!

Sometimes my favorite recipes aren't truly recipes, they are just great meal ideas that you can take and run with. Avocado toast is one of those types of ideas. There are so many variations you can make with it. The crisp toast, the buttery avacado, it just makes my mouth water. My favorite way to make this toast is with a fried egg. The salty egg that oozes over the cold avocado and toasty bread, its just breakfast perfection. Good for you protein, fats, and filling whole wheat carbs, what's not to love? 

Ingredients: 

2 peices of parmesean rosemary bread, sliced and toasted

1 avocado, sliced

1/2 tsp salt

1/4 tsp pepper

1 egg, fried 

Simply toast your bread in butter in your pan. Then add a little more butter and fry your egg sunny side up until the white is set, but the yolk is still liquid. Salt and pepper your egg. Meanwhile, slice your avocado and spread it over your toast. When your egg is done, serve it atop your toast while still warm. 

Hope this simple breakfast idea gets your creative culinary juices churning for other simple yet delicious ideas. Enjoy!

Strawberry lemonade is one of my favorite drinks. So the other day when I had a hankering for desert, making this delicious flavor combo into a cupcake just made sense. These cupcakes are sweet with a little tang perfection. 

Cupcake Ingredients: 

2 lb carton strawberries, chopped

2 sticks butter at room temp

zest of1 lemon

4 eggs

1 cup butermilk

2 cups sugar

2 3/4 cup flour

1/2 tsp salt

1 tbs baking powder

1/2 cup lemonade

1 tsp vanilla extract

1 tsp lemon extract

Frosting Ingredients: 

1 cup butter, room temp

zest from 1 lemon

4 cups powdered sugar

1/4 cup lemonade 

1 tsp vanilla

1/4 tsp salt

1/4 tsp lavender

Mix your cake ingredients together, then bake at 425 for approximately 20 minutes. Allow to cool. Mix your frosting ingredients together, then top your cupcakes. Add extra cut strawberries as a garnish. 

These sweet treats will not only have you happy that Spring is finally here, but they might just get you excited for summer as well. Enjoy!

The day before Easter Peggy snapped a few candid shots around the farm that I wanted to share with you. She saw a bunny, baby lambs, and of course eggs. It certainly must be spring around here! Too bad as you can see, we still have snow accompanying our "spring". 

Hopefully these snowy pictures will soon be replaced by gorgeous photos of spring time lavender. Have a wonderful weekend and think spring!