"spring"

March Morning Make 2021

March Morning Make Cheryl Arkison.jpg

“You are so creative”

A dear friend said this to me after my first post for March Morning Make. I actually had a visceral reaction to her statement. It’s not that I disagree with her, it’s that she said it with the hanging “and I am not” to it. I was actually upset about it for days. The thing is, I am no more creative than she is, than anyone is. What I am is willing to exercise and explore that creativity in unique ways. She is a mother and works in a dynamic environment. Her daily life requires constant creativity to get through the day. She is so creative.

Scientists and engineers are creative. Doctors and teachers are creative. Maybe not accountants, at least not at their jobs. Athletes surely are. Parents are definitely creative. We ALL are creative. Indeed, we all need to be creative to get through the day. Those who exercise their muscles through creative pursuits like art, music, writing, sewing, and more are the ones deemed creative. No, we are just the ones hitting the gym. Just like an athlete of any sort is the one that devotes their physical and mental energy to a physical pursuit, those of us deemed creative are the ones that devote our extra physical and mental energy to a creative pursuit. It’s a choice about how we spend our time more than anything.

March Morning Make Cheryl Arkison.jpg

So, for March, I chose to spend my time doing something completely foreign to me - making paper flowers. It made me a beginner again and it was awesome. My creative muscles got quite the workout, not to mention my clunky fingers. Being a beginner at something is amazing. It forces you to slow down, fire the brain up in new ways, and explore in an unfamiliar way. I know that all that terrifies people and it can do a number on your confidence, but I, personally, love it. It’s a good reminder that it is okay to be a beginner, that it’s okay to not be great or even good at something, that trying is as important as finishing.

I based the majority of my flowers on directions in the book The Exquisite Book of Paper Flowers by Livia Cetti. Not having a clue what I was doing I definitely needed the structure of directions. So I picked flowers based on their looks and whether she said they were easy or not. Partway through the month I decided I wanted to make some flowers that were not in her book so went to You Tube for instructions. Having some basic understanding from daily play meant that I could extrapolate and make up some of my own things. They didn’t always work, but I wouldn’t know that unless I tried.

March Morning Make Cheryl Arkison.jpg
March Morning Make Cheryl Arkison.jpg
March Morning Make Cheryl Arkison.jpg

Most interesting to me over the past month is my changing perspective on the flowers themselves and how I wanted them to look. I went back and forth between liking the not so perfectly accurate look of the tissue paper flowers and construction paper leaves, some days I preferred the crepe paper and other days it drove me nuts. I quite enjoyed the manipulation of the paper with bleach, that stayed throughout.

Will I make paper flowers again? Probably, if the occasion comes or the mood strikes. For now I have a lot of flowers to deliver to friends. We are at least 6 weeks away from real flowers here and we could also use the colour. Whether or not, however, you can sure that I my creative muscles are in better shape after this month. I hope yours are too.

March Morning Make Cheryl Arkison.jpg

More and More Asparagus

When it is in season we eat asparagus constantly. Just like we eat corn daily, strawberries, and tomatoes for their short seasons. Needless to say, I'm always on the look-out for ways to enjoy our favourite spring vegetable. Here is a round-up of recipes, both mine and others, that showcase this great green stalk.

--- Asparagus Risotto (Backseat Gourmet
--- Asparagus Soup (Use Real Butter)
--- Pickled Asparagus (Food in Jars)

Go forth, gather, and eat while the eating is good.

Asparagus with Roasted Rhubarb Sauce



They say that when in doubt, cook foods together that grow together. As we trundled along on our tractor ride at the most recent Asparagus Festival I couldn't help but become obsessed with the idea of asparagus and rhubarb together. There they were, in neighbouring fields and sharing space in my Edgar Farms bag on the way home. They begged to be joined in holy cookery.

The only problem with this idea is that rhubarb, no matter how you cut it, is a rather tart thing. And asparagus is far more mellow and sweet. It isn't always a case for opposites attract. But when it doubt, throw them in a roasting pan together. A little spice, a little sweet and sweat, and beautiful things can happen.

Roasted asparagus, however, isn't that great to eat. The texture is rather, um... pasty with a side of string. Not giving up on this relationship, however, the rhubarb transformed when it became a sauce to slink over and envelope the roasted asparagus. It also did well when covering pork tenderloin, but I'm not telling you about that. The asparagus would be upset to know the rhubarb went behind his back.


Asparagus with Roasted Rhubarb Sauce
Serves 4-6 as a side dish

1 bunch asparagus
2 large stalks of rhubarb (the pinker the better)
5 tbsp olive oil
2 tsp Chinese 5 spice powder
2 tbsp honey
1 tbsp orange juice
salt and pepper

1. Preheat oven to 400 degrees F
2. Clean asparagus. Trim rhubarb into roughly 4 inch lengths. Place on a cooking sheet lined with parchment paper.
3. Combine 1 tbsp olive oil, 1 tbsp honey, 1tsp Chinese 5 spice powder, and season with salt and pepper. Toss the asparagus and rhubarb with this dressing. Roast for 10 minutes.
4. When the rhubarb and asparagus are done roasting, blitz the rhubarb with the remaining 4 tbsp olive oil, 1 tbsp honey, 1 tsp Chinese 5 spice powder, and orange juice. Season to taste.
5. Pour rhubarb sauce over roasted asparagus and serve immediately. Reserve leftover sauce for a pork tenderloin, but shhh.... don't tell the asparagus.

Asparagus Pico de Gallo


My Mom used to live in Texas. That isn't useful information to anyone, really. It does, however, explain how I came to know of Pico de Gallo. Until I went and spent my last university spring break with her in South Texas I thought that what you scooped up with nacho chips was salsa. In fact, at that point in time nachos were only served in bars, drenched in cheese, olives, and green onions with a side of insipid salsa and sour cream.

Oh how South Texas showed me the way.

First off, nachos are indeed what they serve in the bar. Fried tortillas are what nachos pretend to be. The tortillas that didn't get eaten that morning get cut into triangles and fried for snacks. Pico de Gallo is a bowl of finely chopped and uncooked tomatoes, onions, hot pepper, garlic, and lime. Pico de Gallo is always served with those fried tortillas. Sit on the beach in South Texas where you can order any beer and it will come with fried tortillas and Pico de Gallo. It is about the most perfect bar food, beach or not.

I'm nowhere near a sandy beach and I'm pretty sure any Texan would shoot me for this addition, but here you go: Asparagus Pico de Gallo. I was craving the spice, I had the fried tortillas, and I was staring at a large bunch of asparagus in the fridge. All that was left was the beer. And, of course, the beach.


Asparagus Pico de Gallo
Makes 2 cups

10 stalks asparagus (choose the skinny ones)
2 plum tomatoes
1/4 medium red onion
1 clove garlic
1 jalapeno pepper
1/2 lime
1-2 tbsp chopped cilantro (optional)

1. Steam the asparagus for 1 minute, if you prefer not to eat it raw.
2. Finely chop the asparagus and tomatoes into 1/2 dice or smaller. Keep the tips of the asparagus intact. Finely chop the onion, garlic, and pepper. Toss them all together in a bowl.
3. Juice the lime and add the juice to the vegetables. Add cilantro if you're using. Stir once more and serve.