The end of winter and the start of spring, according to my iPhone

last snowfall of the year
homemade wine
sushi dinner
ryan's shed find

bucks game
homemade chicken pesto sandwhich
pedal pub
mary poppins

green chicago river
quinoa salad
patio s'mores
adam, me and billie


  1. SPRING! My favorite season of the year! Montreal is being insanely overcast right now. 25 degrees ouside. This very enjoyable March heatwave should die out by the week-end, but still. It's the coolest thing. Nice dog on the last photo!

    1. Fall is my favorite but spring is a close second. We've had a heat wave here for the last week or so as well, in the mid to high 80's. Broke record highs from the 1930's! Today is supposed to be the last day though.

      The dog is Billie she is awesome.

    2. She looks pretty chill indeed. Did the Bucks win that game?

    3. She was a rescue dog that Adam got at 3 months old from a puppy mill. She is so well behaved and super cuddley. The Bucks did not win that game.

  2. Looks like you've had an exciting couple of weeks! The green river is so neat & patio smores?!? Jealous. I can't believe it's been so hot there. I think we've reached 80 once in the last couple of weeks. It's been a mix of showers and bursts of sunshine down here. I'm still pushing for you to join instagram... ahaha :)

    1. I know it's nuts how how it has been! It's wonderful though since our winter doesn't normally end until the end of March/early April.

      I do need to get on instagram the photos look so cool.

  3. Please, please post the recipe for the quinoa salad? I want to reach right through the screen and eat it. NOM.

    1. It's fantastic! Here it is:

      Adapted from: Ohsheglows
      1/2 C. dry quinoa
      2 C. vegetable broth
      1 can garbanzo beans (drained and rinsed)
      1 c. cherry tomatoes cut in half
      2 avocados diced
      2 C. spinach
      1 bunch cilantro
      1/4 C. onion
      2 small cloves garlic
      For the dressing:
      Juice of 2 lemons
      zest of 1 lemon
      2 tsp. dijon mustard
      2 tsp. olive oil
      1 tsp. agave nectar
      1/2 tsp. cumin
      dash of salt and pepper

      1. Make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After that, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. You don’t want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad.

      2. In a food processor, add your spinach and cilantro. Make sure to wash you greens.

      3. Process the greens until they are finely diced. You can do this by hand as well if you don’t have a food processor.

      4. Add the greens to a bowl, and set aside. Next take your onion and garlic and finely dice those (I do this in the food processor to), and add to the greens mixture. Next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next.

      5. Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set.

  4. I think your iPhone has captured the change of seasons perfectly.

  5. How'd the wine turn out? Also cutest pup!!

  6. Sushi, red wine, campfires and a puppy = best winter ever.

  7. This post is lovely. To the new season!