Hmmm, I don't can and I'm not sure that I'm really cooking for spring??? I did make a strawberry cake with strawberry cream cheese frosting for our Valentine Day dinner. And . . . I froze the remaining strawberries to have on hand for smoothies. Does that count? hahaha!!

(PS i don't know that I like rhubarb, but that bread looks delish!)

Looks delicious. My 4-year-old lime tree is in bloom. If the deer don't eat the blossoms, I might actually have limes this year.

@Tina Marie its not canning I just use those small jars and store in freezer. Takes 7 minutes in a double boiler for each batch after you get the lemons squeezed. Couldn't be any easier!! And you would love this tart/sweet/spicy bread !! Very moist and delicious. If you want the recipe for lemon curd let me know, :)

Homemade lemon curd is such a treat! I need to replenish my freezer stash. Putting Meyers on the grocery list.

I don't want my winter vacation to end yet!

We have been having nice weather here, although our weekend was cold, but sunny. I am itching to work in the yard, but I won't complain. The sun has been beautiful and we have been having such colorful sunrises and sunsets lately! So much pink.

I would love to have the bread recipe if you don't mind sharing it. Thank you!

@Tina Marie do you keep a sourdough starter? this is a quick bread but uses a substantial amount of sourdough starter for flavor as well as to help it rise.

@User no I do not. I am not really much of a bread maker. Thank you anyway, it looks delish. But, breads are one of the things I really try to limit, so probably not a good idea for me to be making it anyway!

This is the first year in a LONG time that I have not made maple syrup! My eggwhite powder finally got here, so tomorrow I will try the Keto Hawaiian rolls again…the last time I tried them without the egg white powder, they went flat, but were delicious!!

@Springroz please do post your baking!

Trailrunner, i would love your lemon curd recipe ifyou have the time to post it.

thanks

@Lyban zone 4 . Its so easy and lower butter but still very creamy.

Lemon Curd

2/3c fresh squeezed lemon juice

3/4c white sugar

3 lrg eggs

pinch salt

Whisk together very well. Place mixture in top of double boiler over barely simmering water. Whisk gently continuously for 7-10 min til mixture thickens /160 degrees. Remove from heat and gently fold in zest and 4 Tbsp cold butter. Immediately place in 1/2 pint jars and screw on lids . Cool and freeze. Will keep years this way.

I use organic regular yellow lemons. I used to use Meyer but we prefer regular yellow now. You can use any container that is freezer proof . we never thaw we just scoop out and keep in freezer. Very yummy and thaws quickly on foods. Enjoy Enjoy!

Thank you Trailrunner. i will try this next time i buy lemons.

Oh, goodness, it all looks wonderful!