If you’ve been wondering where I’ve moseyed off to – I’m still here on Mendenhall Street counting each minute until I can take my next allergy pill. This spring has been brutal! It’s showing in my jungle-like backyard full of wilted and confused tulips and in my energy level and spastic coughing attacks. I’m keeping cover and trying to medicate myself until the pollen has taken it’s toll.
On a happier note, I spent my weekend celebrating the 15th anniversary of the Guilford Green Foundation. It’s been almost 7 years since I moved to Greensboro to take on an unknown quest to help keep the pieces of an emerging nonprofit together and simultaneously push them along a path towards sustainability. And, now I couldn’t be happier to see how strong they are organizationally thanks to their new leadership. GGF continues to make strides and make our community more fair and radiant through it’s diversity. My dear friend Andrew was also celebrated for the countless hours he’s spent working at the State Legislature battling Amendment 1 (even before it was called Amendment 1). A lovely evening all together…
We celebrated and caught up (gossiped) on Sunday night outside of our black tie get-up and in the comfort of jeans and lace up shoes. I promised a simple meal of Spring produce and gathered some odds-and-ends for a fun and casual menu – including a surprise duo of pink sorbets in sugar cones for dessert!
Spring Sunday Supper Menu
- Grilled Spring Sweet Onions and Rustic Bread
- Radish, Cucumber and Green Salad with Lemon Vinegrette
- Roasted New Potatoes with Sweet and Spicy Papirika
- Grilled Lemon Chicken with Tarragon and Oregano Pesto
- Raspberry and Blackberry Sorbet in Sugar Cones