Now that spring’s finally arrived, I’ve been busy saying hello to green grass, new leaves on trees, and the rhubarb patch. All that socializing didn’t leave much time for cooking, so there’s no recipe this week.
Instead, enjoy this photo of something that looks good enough to eat: the magnolia blossom that waved to us this morning from outside our bedroom window.
I wondered if the flowers could be sugared, like violets, violas, and pansies. But an article about edible flowers says magnolia blossoms are best best pickled. Here’s an easy recipe from the UK for pickled magnolia blossoms, in case you have more time for cooking this week than I do.
If you don’t have time for cooking…or aren’t a fan of pickled flowers, enjoy the photo and enjoy spring. Life doesn’t get much prettier than this.
