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Beth Bender's avatar

We are so on the same wavelength as I've been pondering the transition into late winter. Just this morning, I had A Talk with myself about how it's time to pull myself out of my hibernation funk and get my you know what together.

It's cold here well into April but late winter/early spring is a much different energy and what I do in the kitchen reflects that. Like your cranberries, the transition for me is when I use the last of the farmer's market squash. Not much local produce available this time of year so I shift into a different mindset about grocery shopping (hello, Costco bag of broccoli). As a result, I have recipes I tend to save for this time of year. I'm not quite ready to buy fresh berries and I'm still using my oven on the regular, but there is a shift. I don't want the same flavor profiles I ate in the fall and early winter. My pumpkin spice days are over until next fall!

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Natasha Mila's avatar

Are these the same as your first photo?? Could these be just very yellow Cedar Waxwings???

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