A few months ago a pair of finches in love decided to build a nest right on top of our back porch patio speaker. They immediately discovered our frequent in and out pattern. Scared to death, the little finches would sit, pouting, on a nearby power line, waiting for us to remain indoors.

YOU CAME TO US FINCHIES. DEAL.

The stubborn little couple stayed, and is currently keeping their new family, in egg form, warm.

This is all adorable, sure. Heck, I’ll go as far as to say they’re welcome on our back porch.

But I need to mention something.

Every single morning at 5:30, and right on the dot, the finch couple decides that they need to act out every scene in every Broadway musical known to man. They sing, so loud, and for so long. I’m actually so used to it now that I normally hum along with them, maybe even offer a harmony.

I can’t wait till this couple has their babies, so I can go out at 5:30 am and sing so loud in their sleep-deprived faces.

I better be careful or they’ll probably give me the bird.

Sorry.

Shrimp-Boil Kebabs:

(recipe from Everyday Food)

What it took for 2:

* 1/2 pound shrimp, peeled and deveined
* 1/2 pound andouille sausage, cut into 1-inch rounds
* 2 ears corn, cut into 1 1/2-inch rounds
* 1/2 pound new potatoes, boiled for 15 minutes, until fork-tender
* 1/2 stick of butter, melted
* 4 tsp hot pepper sauce (your choice!)
* 2 tsp Old Bay Seasoning

This is super simple. Alternate the shrimp, sausage, potatoes and corn onto 8 metal skewers. If you’re using wooden skewers, soak them in water for 30 minutes before putting them on the heat. (this prevents burning)

In a small bowl, mix together the butter, hot pepper sauce and Old Bay.

Preheat your grill to a medium-high. Throw the kebabs on and cook until all sides are nice and browned, about 8 minutes. Continually brush the kebabs with the butter mixture while you grill. So, so good.

Well, we wanted the heat. Mama N listened and we GOT THE HEAT. That didn’t slow us down though. After a gratifying day of gardening, gutter cleaning, gutter fixing, hedge pruning, rose bush training and even buying a new bed (aka “saving my marriage”) it’s turned into one heck of a pleasant spring evening.

A dusk like tonight has me craving something green, something springy, something satisfying. And since I wasn’t able to hire Robert Pattinson to come work on my pea trellis wearing a green speedo, we’ll have to settle for soup.

Spring Vegetable Soup with Homemade Crusty Bread:

What it took for 4:

· 3 Tbs. extra virgin olive oil

· 2 leeks (white and light green parts only) rinsed and cut lengthwise and into 1/4-inch slices

· 5 cups chicken broth

· 1/2 pound green beans, trimmed and halved

· 15 baby Yukon potatoes, cut into 1/2-inch cubes

· 4 cups fresh parsley

· 3 garlic cloves, minced

· 2 Tbs. fresh lemon juice

· fresh parmesan for garnish

· coarse salt and freshly ground pepper

In a medium pot, heat 2 Tbs. oil over medium-high. Add the leeks and season with salt and pepper. Saute about 6 minutes, until the leeks are softened and browning slightly. Add the broth and potatoes and bring to a boil. Reduce heat and simmer about 15 minutes. Add the green beans and cook an additional 6 minutes.

In the meantime, pulse the parsley leaves, garlic and remaining Tbs. of oil in a food processor until it reaches a pesto consistency.

Stir in the parsley puree to the soup, spritz with lemon and serve with crusty bread!

A morning walk with a girlfriend and our dogs - check.
A may-jah patio and garden clean up - check.
The back yard mowed and edged - check.
Old Natalie Merchant blasting on our patio speakers - check.
296 accidental screams due to thinking a wasp was on me - check.
The rest of my street this close to calling the cops in fear for my life - check.
Ingredients for a celebratory royal wedding breakfast purchased - check.
A nice Chardonnay chilling - check.
The sun keeping its promise and warming up KC to a perfect 71 degrees - check.
Another girlfriend on her way over for some gossip over curry - check.
A handful of hours before I kick her out and head to bed so I don’t fall asleep in baked beans at 5 am - almost check.

Pea and Potato Curry:

(from Whole Living)

What it took for 4:

* 1 tsp coriander seeds (or a pinch of ground coriander)
* 1 tsp fennel seeds
* 1 tsp mustard seeds
* 1 Tbs. extra-virgin olive oil
* 1/2 cinnamon stick
* 1 green chili (like a serrano)
* 3 garlic cloves, minced
* 1 medium yellow or white onion, chopped
* 1 Tbs. fresh ginger, minced
* 3 large tomatoes, chopped
* 1 pound Yukon gold potatoes, cut into bite-sized pieces
* 1 cup frozen or fresh peas
* 2 Tbs. plain greek yogurt
* coarse salt

Heat a large dutch oven over medium heat. Toast the coriander, fennel and mustard seeds until they’re fragrant, about 1 minute. Transfer the seeds to a mini-food processor or spice grinder and pulse until finely ground.

Heat the oil in the pot. Add the ground seeds, cinnamon stick, the chili, garlic, onion and ginger. Smell. That. Cook everything for about 6 to 8 minutes, until the onions soften.

Toss in the tomatoes, bring to a boil, then simmer for about 15 minutes. The sauce should start to thicken a little. Stir it here and there. Take a whiff.

Add the potatoes and 2 cups water. Partially cover it and simmer for about 35 minutes, until the taters are tender. Tender taters.

Stir in the peas and cook another 10ish minutes. Taste and season accordingly with salt. Stir in the yogurt. Remove the cinnamon stick.

Soup’s on!

Yesterday morning Aaron woke up really craving some “man food.” He wanted steak, potatoes and broccoli. “Awesome! Take over!” I told him. I had a baby shower to attend mid-afternoon, so while I was gone he zipped out for the ingredients and had the kitchen to himself last night.

Let me rephrase that. He mostly had the kitchen to himself, mind my peeking over his shoulder and through the doorway every 5 minutes asking if he needed help. Asking what he was doing with that roasted garlic. Asking if he was letting the steak rest. Asking why there was no water in the potato pot.

I was quickly sent back to the couch to watch more Jamie Oliver on the tele, mate.

Before I knew it he presented a plate to me with the most perfect beef tenderloin, the most decadent roasted garlic mashed potatoes, and the most perfectly sauted lemony baby broccoli.

I. Die.

Yay for man food!

KC tip: You can buy a pound of beef tenderloin tails at McGonigle’s on Ward Parkway for $10! Uh, I know.

Last night I was under the influence, of Martha Stewart. And when you are in this condition meals like cottage pie come out of it. It’s a lot like shephard’s pie, but instead of mashed potatoes, they are sliced thinly and roasted on top of the seasoned meat. You can clearly see how this turned my motor skills to mush. I love you, Martha.

Cottage Pie:

What it took for 2 (with leftovers, yesssss):

I followed this recipe pretty much verbatim out of Everyday Food, except for one accident, which proved to be delicious.

* 3 Tbs. unsalted butter, divided

* 1 large yellow onion, cut in a medium dice

* 3 carrots, cut in 1/2 inch slices

* 2 Tbs. tomato paste

* 1 pound ground turkey (Martha used beef, so you can do whatever you please!)

* 2 Tsp. fresh thyme leaves

* 1 dark porter beer (I used Sierra Nevada. This was the mistake. Recipe calls for 1 cup of beer, but I poured the entire beer in. Whoops.)

* 2 Tbs. all-purpose flour

* 3/4 cup frozen peas

* 1 large russet potato, sliced thinly (I used a mandolin)

* coarse sea salt and freshly ground pepper

Preheat your oven to 400. In a large skillet, melt 1 Tbs. butter over medium high. Add carrots and onions and saute for about 5 minutes, softening them. Season with salt and pepper and add in the tomato paste. Stir around to incorporate the beautiful red color. Add the turkey and cook, breaking it up, for about 5 minutes. At this point add the thyme and beer. It is going to smell so incredible right now you might pass out. Bring the beer to a boil and reduce it slightly. Sprinkle the flour over the mixture and stir, thickening it. Add 1/2 cup of water and let it simmer for about 2 more minutes. Stir in the peas and season once more with salt and pepper.

Transfer this mixture to a 2-quart baking dish. Top with the potatoes, overlapping them in a nice little circle that Martha would be so proud of. Season the potatoes with salt and pepper and drizzle with the last 2 Tbs. of butter. Oh, melt the butter first. Yep. Throw it in the oven and bake for about 45 minutes, until the potatoes start to brown and crisp up. Let it sit for about 10 minutes before serving, if you are able. And it will be hard.