This weekend it actually felt like spring. I did my Sunday housework in shorts and a tank top, while spying this little beauty of a shadow up in a corner.
I also knew spring had officially arrived earlier this week, thanks to the resurgence of arachnid activity in the house. I’m really not a helpless little girl when it comes to disposing of the creepy crawlies, I’m just not good at it. So, I tend to let Luke take point on all matters involving bug removal.
Case in point, one morning I was in the bathroom just after getting up (so it’s like 5:15 am) and there’s a spider crawling up the wall, right next to the bathroom mirror. Luke’s still asleep, and I felt guilty waking him up, so I took a stab at killing the thing myself. It ended with a bottle of Windex crashing on the bathroom floor and a box of tissues in the toilet. Like, in the toilet, not on top-in the water bowl part. Yeah, so, I guess the universe is telling me to let my husband take care of those types of things from now on. Fine by me.
Anyway, the bugs and the weather might be in spring-time mode, but I don’t think I’m quite there yet in the kitchen. I’m still excited about soups and stews and other such meals best served hot.
This was my first attempt at making shepherd’s pie, though I’ve always enjoyed the concept. A layer of creamy mashed potatoes over a meat/vegetable filling, it’s basically pot pie with mashed potatoes (which is good for me, since I’m not into pie crust). I added harissa, a North African spice paste to the mashed potatoes for a little extra kick. If you can’t find harissa, maybe try a little curry paste or just go for the classic (salt & pepper). Any way you flavor it, this dish comes together with relative ease, and totally impresses dinner guests.
One Year Ago: German Chocolate Tarts
Adapted from A Cozy Kitchen