Wednesday, April 3, 2013

If This Isn't Nice, I Don't Know What Is

Hello, lovelies!  Spring has finally arrived here.  Yes, it's freezing cold at night still, but days are sunshiny, tulips are finding their way up into the world, and the forsythia are about to burst open.  All this loveliness calls for bright and cheerful recipes to welcome in the change of seasons.

And so, I share with you two recipes I made for Easter.  The first is a Donna Hay recipe for a lemon ricotta cheesecake that you can find here. It's extremely creamy with a shortbread crust.  Yes, it is even more delicious than it looks.


The second recipe comes from Martha Stewart.  It is fast, easy, looks like a million bucks, and tastes incredible.  Seriously.  I will make this one again and again.  You can find it here.  This was a big hit at Easter.  This version uses gruyere cheese and asparagus, but I could imagine making this with other veggie and cheese combinations: asiago and long ribbons of zucchini come to mind immediately.

I have so much I want to share with you.  I've got loads going on with my writing, have been gardening every spare minute, and am excited that it's National Poetry Month.  I'm also doing a tremendous amount of editing, tutoring, and book coaching for clients, so I can't blog as much as I'd like at the moment, but I'm going to try to carve out as much time as possible to share all my favorite aspects of this beautiful time of year.  I'm itching to grab my camera and get back to doing some real photography again as well.  

Right now, I have so many risky things going on in my creative life that I feel constantly on the brink--and not always in a good way.  I need balance, thus I remind myself often of this quote from Kurt Vonnegut: "I urge you to please notice when you are happy, and exclaim or murmur or think at some point, 'If this isn't nice, I don't know what is.'"

I hope you are thriving and creating and loving your days.  xo Gigi

P.S. The raspberry coconut ice cream from the last post was delicious! A little icy since it's not made in an ice cream maker, but very yummy.


13 comments:

  1. Gigi, that quote seems wildly accurate for me right now. I've also been so busy with a thousand creative irons in the fire that I forget to stop for 5 seconds to reflect on the fact that I have such a blissful life - a life on the brink of poverty mind you, but blissful all the same!

    Your projects sound exciting - keep us posted!

    Angela x

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    1. Angela, I hear you. I would always choose a creative life over a monied one. I'm so glad the quote speaks to you, too! Here's to making our lives works of art. xo Gigi

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  2. I wish I had your same courage to just let go of everything and create.

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    1. Thanks for your comment, Loree! I don't feel like it's courage. I just can't imagine not doing it. :) I work hard at my job--which I love, too, because it's helping other folks do creative work--and that buys me the time I need to follow my passions. It just works for me. I feel lucky.

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  3. Cate has been making that asparagus thing lately! It's soooo good! We missed you guys at Easter!

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    1. Ah, yes, that's because we both found this lovely recipe on Pinterest! Love that site! We missed you you guys at Easter, too! Hope we get to see you soon. I'm so excited about school for you next year!

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    2. I figured you found it on pinterest! And I am so excited too!

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  4. Both food items sound totally wonderful and delicious. I was just thinking I needed some kind of cheesecakey lemony recipe. I will be checking that one out for sure.

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    1. I think you'll love it, Marilyn! It would be a perfect cheesecake for afternoon tea!

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  6. I deleted my first comment because I wanted to say don't you just love Kurt Vonnegut?! That quote is one of the few I have copied:)

    ...and previously I said ...I will definitely try both of these recipes...they sound so yummmy and the photos were so good I could have eaten them:) Ricotta cheesecake is the only kind I like:)

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  7. Made your raspberry ice and really enjoyed how simple it was. Now I am going to try the asparagus tart tonight. Thanks for the ideas.

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  8. Glad to hear it, Lynn! Definitely let me know how the tart goes. I'm in love with it. :)

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