As of yesterday, it is officially spring: daylight will soon trump darkness. Thick wool scarves should give way to thin scarves and hats and knee high socks should disappear until fall. In three months’ time it will be all linen and sandals. After a week of spring temperatures and sunlight that sent me out on many a walk in the clement weather, nature has thrown a bit of a wrench into the order of things. It’s cold again, and yesterday was one of the coldest first days of spring on record. I’ve been making the best of being back indoors by finishing up a few winter projects. Pictured above is a small purse I will use to hold business cards and other desk supplies that size; below is a close up of the button band of a large cardigan that after three months of sporadic knitting is finally done. Since the weather was too cold for a nice walk, I celebrated the start of spring by learning a technique for sewing buttons onto knitwear.
For thousands of years, buttons served as decorations. Though the ancient Greeks and Romans used buttons as fasteners, it wasn’t until the Middle Ages that buttonholes and functional use of buttons became widespread in Europe. I never really learned how to sew buttons well and have winged it in the past, often choosing to secure cardigans with a wooden pin made by a family friend. But as an inveterate cardigan wearer, I figured it was time to expand my finishing repertoire. In most cases, a buttoned cardigan keeps out the cold better than a simple pin. And it was time to bring the winter cardigan project to a close in more ways than one.
Lemon slices are round like buttons. My palate is ignoring the cold and has spring fever, yearning for the freshness of herbs, lemons, and leafy greens like spinach, arugula, and dandelion greens. Last week I discovered a delicious recipe for focaccia with rosemary, olives, and lemon slices. Prepare your favorite focaccia, oil bread, or pizza dough. Drizzle the dough with olive oil and top it with 1 Tbsp dried/4 Tbsp fresh rosemary, a handful of olives, and one or two sliced organic or unsprayed lemon (with the seeds removed). Sprinkle with coarse sea salt and then pop it in the oven for as long as the bread recipe requires.