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.

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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.

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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.

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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.

 

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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

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Adapted from A Cozy Kitchen