Some trees are at the best when you look at them from far off – like oak and cypress – but I think poplars are best viewed from underneath when they’re back lit by the sun.
I love the ones that line our drive. The leaves dance and rustle like petticoats when the wind blows while the silvery trunks shimmer in the sunlight and glow in the moonlight.
They never fail to make me happy to be alive.
Spring is coming early this year and is nearly here. We can see it in the prematurely budding trees, the asparagus shooting up overnight, and the chooks laying eggs almost every day.
It’s so warm that Bear and I get to eat our lunches out on the veranda, basking in the sunshine streaming in.
Instead of coffees and teas we’re sipping mango juice and maple cream sodas and starting to crave salads instead of soup.
This week I continued the theme by refinishing a few more old wooden chairs. I cleaned and sanded them then painted each one a rich, cherry red. They’re all different styles and shapes but the color unites them. They’re so glossy and cheerful I can’t help but feel happy when I see them.
For the past week we’ve finished off each dinner with maple roasted pears topped with whipped coconut cream. They are such scrumptious little desserts without a hint of sugar, gluten or dairy. The roasting brings out the sweetness of the pears and caramelizes them beautifully while the richness of the coconut cream balances the sweetness.
How was your weekend? Do you have a favorite project you’re working on?
Maple Roasted Pears with Coconut Cream
2 pears, washed, halved and cored
2 Tbsp real maple syrup
1/4 cup coconut cream
- Preheat oven to 400 degrees F (200 C).
- Line baking tray with baking paper.
- In medium bowl, gently toss pears with 1 Tbsp maple syrup.
- Place pears half side down on baking tray.
- Roast for 30-40 minutes until pears are well caramelized.
- Remove from oven and let cool for ten minutes.
- Top with lightly whipped coconut cream and drizzle of maple syrup.