Spring Has Sprung

Spring has sprung,
The grass has ris,
I wonder where,
The boydies is!
The boyd,
Is on the wing.
But thats absoyd!
The wing,
Is on the boyd!

-A poem my Dad always says at springtime. Boyd is bird, Absoyd is absurd. But it is always funnier when pronounced that way.

Spring is finally here. And boy oh boy am I ever happy! I have had a severe case of Spring Fever since, oh, say...January? It is time to break out of those winter clothes and do some spring cleaning to stock up for what you need to have a fashionable, fun, eco-friendly, delicious, lovely and extraordinary Spring/Summer '08!

A Necklace to Die For:






This freakishly adorable necklace from Adore Vintage is my must-have spring accesory. Dear readers, this dainty little necklae reminds me of when i was little and in the summer would make flower crowns out of a bendy twig and lace it with fresh daisies and would wear it with a little linnen sun dress.






Some must-reads for Spring 08:



The Daring Book for Girls, looks like an enjoyable, fun read for laying out on the grass, your toes being tickled by the flowers, and learning everything there is to see and do while being a girl.

The Perks of Being a Wallflower has always been on my top-reads list. I adore this cute little book in every single way. Go buy it. Now. Thats an order.

Eco-Chic:

Take a note from Agyness (by the way, I LOVE her outfit) who high-tailed it from one runway to the next on her cute little bike. I vote you all run to your nearest vintage bike store and pick up a little red skinny one with a whicker basket in the front. Pack it with one of the books mentioned above, throw on a little dress and some gladiator sandals, a packed lunch, and you're on your way to a lovely afternoon.

Tasty Treats:

Who doesn't want a deliciously spring-y flavoured lip gloss from Philosophy? The "You are my Sunshine" lemonade lip-gelato is as delicious and lovely as the name suggests. Go pick it up at a Sephora store nearest to you.

Winter may call for decandently rich baked goods, but for Spring, I don't only like to lighten up in the makeup and clothes department, I like to lighten up in my baking, too. Take it from FoodTV with these yummy lemon squares.

12 tablespoons (1 1/2 sticks), plus 1 tablespoon cold unsalted butter

1 3/4 cups plus 3 tablespoons all-purpose flour

2/3 cup confectioners' sugar, plus more for garnish

1/4 cup cornstarch

3/4 teaspoon salt plus a pinch

4 eggs, lightly beaten

1 1/3 cups granulated sugar

1 1/2 teaspoons lemon zest

2/3 cup fresh lemon juice, strained

1/4 cup whole milk

2 tablespoons limoncello, or other lemon-flavored liqueur, optional


Lightly butter a 9 by 13-inch baking dish with 2 teaspoons of the butter and line with 1 sheet of parchment or waxed paper. Butter the top of this sheet of paper with 1 teaspoon of the remaining butter and then lay a second sheet of parchment or waxed paper crosswise over the first sheet. The parchment should be cut large enough so that the sides are even with the top of the baking dish; this extra paper will function as handles to help you remove the lemon squares from the pan later. Set pan aside.

In a large bowl combine 1 3/4 cups of the flour, 2/3 cup of the confectioners' sugar, the cornstarch, and 3/4 teaspoon of the salt and mix thoroughly. Cut the remaining 12 tablespoons of butter into small pieces and add to the flour mixture. Using your hands, 2 forks, or a pastry blender, work the butter into the flour mixture until the mixture resembles coarse meal. Transfer the butter-flour mixture to the prepared baking dish and press into an even 1/4-inch layer along the bottom and partly up the sides of the pan. Refrigerate for 30 minutes.

While the crust is chilling, preheat the oven to 350 degrees F.

Bake the crust until golden brown, about 20 to 25 minutes.

While the crust is baking, assemble the filling by combining the eggs, granulated sugar, flour, and lemon zest in a medium bowl and whisking until smooth. Stir in lemon juice, milk, limoncello, and remaining pinch of salt and mix well.

When the crust is golden brown, remove it from the oven and reduce the oven temperature to 325 degrees F. Stir the lemon mixture again, then pour onto the warm crust. Bake until the filling is set, about 20 minutes. Transfer to a wire rack to cool completely. Grasp the waxed paper that lines the 2 longest sides of the baking dish and remove the bars from the pan by pulling up gently. The entire dessert should easily dislodge and come away from the pan. Transfer to a cutting board and, using a clean knife, cut into squares, wiping knife after each cut. Place a small amount of confectioners' sugar into a small sieve, and sprinkle the bars with the sugar. Serve immediately, or refrigerate, wrapped with plastic wrap, up to 2 days, until ready to serve.



Happy Spring!