It’s odd how we all wait rather impatiently for springtime year in, year out although, when it finally arrives, it’s not as pleasant a time as it seems when we’re knee deep in bleakness and greyness and darkness of autumn and winter that seem to last forever.
First, you’re hit by summer time. Over night, you’re left bereft of one whole hour of sleep.
Then, there’s the spring fever that translates into unexpected loss of energy. Everything around you bursts to life again, revived and all, whereas you couldn’t feel more oxymoronic about it.
And, if you’re lucky, there’s more: a seasonal allergy. (I refuse to refer to it as hay fever: it’s months to the stage of hay.) It’s been a real pain in the arse – for the lack of a more illustrative word, and it’s been my first one, too, so I can’t really imagine how other people cope with it for a lifetime. There’s no other way, I know, but to endure.
In spite of all that, I force myself to go running. Thankfully, I’m grown up enough to appreciate the fact that once I’m out there it’s all good, it’s just the initial push that makes it so hard.
I drag my legs behind me as if they were made of stone. I’m as slow as a snail but I do carry on with it. Kilometre after kilometre. As much as I’m looking forward to finish it off, truth be told, it’s not only torturous. I tend to look out for nice things along the way too. I’m in utter awe, for example, at Mrs Nature’s and her daughter Miss Flora’s capabilities to provide wonders day by day.
I stop to smell this beauty. Pure essence of spring. Makes me feel a tad bit more energetic.
When I return home I make myself a nice nourishing bowl of yoghurt to replenish. It is not only good for me, my body, it’s a delight for the eye as well.
This little meal is all I need after a run and it’s easy to prepare. Basically, I add a couple of spoonfuls of yoghurt to a couple of spoonfuls of ricotta and top it up with a spoonful of homemade preserved cranberries. I always have a jar of preserved wild cranberries at hand. I simply love them. I guess it’s a combination of sweet and sour and a hint of tart that makes the preserve special. Apart from the fact that I make it myself. I buy them fresh in late summer when they’re available at our local market. Some are cooked to a preserve immediately, some are frozen and used up throughout the winter and spring when needed.
Depending on the mood (and the amount of hunger) I might add some rolled oats and/or linseed. Since I’m crazy about lemons right now I add a couple of strings of lemon zest. More colour and more aroma. Yum.
After this I just might feel more in favour of spring.