We're Springing Forward

We're Springing Forward

Tulips and Azaleas, Home Depot and Lowes bursting with color…Yep. It’s official.

It's St. Patrick's week here in Savannah.

St. Patrick's Day means spring has sprung well and truly. A harsh winter for those of us in south Georgia makes it's arrival all that much sweeter. With St. Patrick’s Day and the Vernal Equinox looming this week, a woman’s fancy turns to thoughts of…you guessed it; gardening, spring cleaning. Shopping and redecorating. Painting. Cooking and baking.

These last two are constants in my life, no matter the season.

Here in Georgia, with an estimated high temperature of 77 today, I think it’s safe to say that I am finished with soups and stews for the next six months or so, at least until October 1st. It’s much too warm here for the traditional heavy and hearty St. Patrick’s Day fare, although some would probably disagree. One of the hazards of living where it’s warm early in the year, I suppose, but I’ll take those eight months out of the year that we are cooking outside.

Seeds were started indoors and are thriving now…Tulips have bloomed and Lilies are preparing to render us speechless with their glory… the grass is soon to need cutting and the aroma of cookouts permeate our evenings as dusk settles on the neighborhood. With the time change this past Sunday, we will find ourselves and the family outside more than we are in.

We, like our Mother, return to life during this season of light, awakening, color, and rebirth.

This is the season I love to purchase new items for not only the house, but myself as well. I have a soft spot for handmade items…I recently purchased a lovely shawl that is one-of-a-kind and hand crocheted, and you’ve all seen my Wish Ball for my kitchen from my friends at Fish Brew…my latest aquisition is a lovely bracelet and matching earrings from my friend Jodi Keeling, of Devine Enchantments. I love jewelry- especially handmade- and Jodi customized this bracelet for me and added the earrings. What a gem she is! Thank you, Jodi, for brightening my week!

Mr. Wilson and I are taking some time for ourselves to celebrate St. Patrick’s Day here in Savannah and then to indulge in a small road trip south. Since we will be out of town the latter part of the week after the holiday, I opted for a St. Patrick’s dessert instead of a main dish (less in the refrigerator). It’s an easy recipe for an eye-catching and splendid cheesecake that you can bring with pride to any St. Patrick’s Day celebration. I have included the recipe; it’s one of my own personal favorites. As always, feel free to add your own nuances and make it yours.

Its scrump-di-licious beyond belief when paired with "Bailey’s Irish Cream Hot Chocolate " (recipe below)

Erin go bragh! Bain sult as! (Enjoy!)

Combine all ingredients and press crust mixture firmly into 10 inch springform pan.

Beat cream cheese till fluffy, add sweetened condensed milk and mix until batter is smooth. Add eggs, mixing after each one until yellow disappears, taking care not to over-beat.

Set aside 1 cup of batter.

To remaining batter, add melted chocolate, chocolate chips, and vanilla extract. Pour over crust.

Mix peppermint extract and green food coloring into 1 cup of reserved batter. Pour over chocolate batter.

Swirl with butter knife.

Bake 50 mins (approx.) at 350. Cool completely before topping.

Melt chocolate for topping and add 1/2 and 1/2, 1 tablespoon at a time until chocolate is desired consitency. Add Andes Mints for a festive presentation.

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J.C. Wilson on Facebook (tracy's photographer, food critic, and husband extraordinaire)

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