Doom and gloom and me-oh-my.

I did something this weekend that made me both pleasantly optimistic and panicky, both at the same time! WHAT, you ask, could be so cheerful and horrifying, to inspire such conflicting feelings?

The answer: I started tomato seeds for my garden.

It was exciting to pull out my packets of heirloom tomato seeds and begin soaking them to help germination. I ordered a few more varieties from Diane's Flower Seeds and started soaking a few bell pepper seeds too. After 24 hours of soaking, I planted them in my little seed-starter greenhouse, lovingly filled and watered with hands clothed in brand-new gardening gloves.

All the while, I felt a satisfying enjoyment, picturing bushy, well-watered plants and rows of home-canned tomato jars lining the pantry. There is something so refreshing about planning one's garden in late winter. All the mistakes and foibles of last season are wiped away, with the promise of compost, Round-Up, Preen, new tomato cages, and of fresh energy to provide a clean slate for brand-new plants. In the garden of my daydreams, weeds, pests, and hot, dry weather don't bother me a bit. And sitting at the dining room table, looking out at the gray skies, the cold weather makes yard work even seem possible.

But once the tomato seeds were tucked into their beds of planting mix, the inevitability of their growth hit me like a brick. Soon the tiny leaves would appear, and then - THEN -

As we climbed into bed last night I felt myself seize up in panic. Oh no, I though. Oh NO! Summer's going to be here soon! The realization that February was almost halfway over startled me enough that I reached over and grasped Brian's arm. "Honey," I complained urgently, "winter's almost over! What are we going to DO?" All the romantic garden scenes I'd been picturing gave way to a stark image of reality in the Raleigh summer sun - dried-out garden rows, flourishing weeds, heat so strong it wilted entire trees. Early every morning last summer, I painstakingly watered the garden, brushing ticks off my legs as I walked through the grass and wiping sweat off my neck before the sun had even risen. Yet despite my efforts with the hose, midday would come and the world would be drooping, dying in the heat. I worried for my garden and its produce was sadly lacking. Even the raspberries, our champions of heat and drought, became pitiful. Everything was pitiful. I was most pitiful of all.

And I was so looking forward to winter, anxiously awaiting the cold relief. I can't believe it's almost over.

And mark my words, as soon as March gets here, winter is long gone. Oh February, why, why must you be so short?!

AUGH. GAH. ARGH!!! Summer is almost here!

Another unpleasant task ahead, followed by a VERY pleasant recipe!

I have a few things on my blog to-do list that I'd like to cross off before I get all of my wisdom teeth taken out this afternoon. I can't tell you how little I'm looking forward to this appointment, and THAT statement is me reeealllly trying to be positive here.

I've stocked up the fridge with soft foods to eat and thankfully I've got the weekend to rest up. I confess I'm a little worried about Brian. I have no idea what to expect, so hopefully if he needs to ask me where the lunchmeat or the toaster is, I won't be too konked out to answer.

I have to finish my engagement story, yes. I know, I know. But not today. Patience, grasshopper. February is (supposedly) the most romantic month of the year! Sleet, slush, bitter cold Valentine's Day, red hearts all over Walmart, pictures of cartoon cupids dangling unexpectedly in the pharmacy... Ahh. The anticipation you're feeling about my tale of romance will just add to the atmosphere of love. Breathe it in. Soak it up. Ahh.

Finally, I'd like to post another bread recipe. Unfortunately, there aren't any process shots because I frankly didn't expect these rolls to be so ROCKINGLY delicious. But they are!

No-Knead Rosemary Rolls with Cheddar and Sun-Dried Tomatoes

INGREDIENTS
-4 cups flour (bread flour is preferable)
-1 3/4 teaspoons salt
-1 1/2 teaspoons yeast (I was in a hurry and wanted the bread to rise quickly, so I used a tablespoon)
-2 teaspoons sugar
-1 tablespoon olive oil
-1 1/2 teaspoons rosemary, sprinkle of garlic powder, a few grinds of black pepper (I used Tones Rosemary Garlic Seasoning)
-1/2 cup chopped sun-dried tomatoes (Mine were extremely dried out from being in the fridge for many moons - they rehydrated just fine. Also, you can add more if you love sun-dried tomatoes.)
-Small block of cheddar cheese, maybe 2" x 4" x 1" - sorry, doesn't need to be exact - diced into small cubes (you could use shredded cheddar but it will blend into the dough more, and I prefer the chunks of cheddar but use what you've got!)
-2 slightly scant cups of warm water

Extra stuff: 1 egg, extra olive oil, seasoned salt, extra cheddar and Italian seasoning

DIRECTIONS
1. Mix the flour, salt, sugar, yeast, olive oil, seasoning, sun-dried tomatoes, and cheddar cheese together in a large bowl or Tupperware container.
2. Pour in two cups of warm water and mix with a sturdy butter knife or wooden spoon. If the dough is extremely shaggy, add little bits of water to help you get all the flour incorporated. The texture of the dough will be the same as the texture of the bread bowl dough I showed you the other day.
3. Cover with plastic wrap or a lid. Let rise for as little as 40 minutes or as much as 40 hours - just keep punching the dough down when it doubles in size.
4. Dump the dough onto a floured board and form into a rough circle. Chop it like a wheel into twelve pieces.
5. Prepare a baking dish (I used a 10" Pampered Chef Stoneware dish - you can use a casserole pan, a cookie sheet, a metal cake pan, whatever) by coating it with olive oil and lightly sprinkling seasoned salt over the oil (optional).
6. Form each piece into a roll by pinching the bottom. Arrange into your baking dish with a little space between each roll.
7. Beat the egg in a small dish. Brush it onto the tops of the rolls and sprinkle with extra shredded cheese and/or Italian seasoning.
8. Cover with plastic wrap and let rise in a warm place for 30 minutes.
9. Preheat the oven to 375F.
10. Bake on the bottom shelf for 15 minutes. Move to top shelf and bake for an additional 20. If the rolls are browning too much, cover with foil.
11. Turn out and let cool for a few minutes. Break apart, eat, and enjoy! Really, no butter needed for these babies.