APRIL 2006

The watercress is green in our spring, and I wish you could taste this. I crave it. It is slightly peppery and tonic.

We made salad last night with toasted walnuts, crumbled blue cheese, and watercress with a little balsamic vinaigrette.

When I went out to snip it, I forgot to bring a container. There in the spring was an old rennet container in cream and brown enamel with light blue measurements printed inside. It also has some beautiful rusty holes in the bottom. It must have come up from the bottom of the spring. A gift!

We're packing our suitcases for our trip
to Arizona.