Friday, sunny and beautiful

Thursday and Friday were miraculously warm. In Chicago, March is still basically winter, but this two-day stretch was in the low sixties and partly sunny, very little wind. Just like early summer. On Friday I went out early to run an errand, and the streets were balmy and wet. Walking around felt momentous and sharp and hopeful.

I'm extraordinarily affected by weather, especially my mood and my memory. The mood is to be expected—who isn't happier on a sunny day?—but the memory part is a little strange. I remember what happens to me in warm weather vividly, but cold weather is often a blur. All my childhood memories involve the swimming pool, playing outside, the tar that patched the street outside our house becoming gooey like molasses, going places on bike with the babysitters that took care of my brother and me during summer breaks (responsible high school girls; I idolized them). I remember warm-weather vacations vividly also: waking up early on Oahu due to jet lag, going out on the bright wet streets to get coffee. Or the long and interesting trek to San Pedro from our hotel, the sudden rain showers. (Unfortunately, this largely exhausts my list of tropical vacations.) Winters I don't remember so well.

What if I lived in the tropics? Would I have a sunny disposition and a keen memory?

When I got home from my morning errand, Friday continued to be a standout day. I put a coat of paint on the remaining unpainted wall in the t.v. room. Then I walked a mile and a half to Target, bought a couple of sundry housewares, and walked home. On the walk I felt almost exhilarated, I was so happy to be in the sunshine. At home, I made myself the best-tasting peanut-butter sandwich in the world. It may have tasted so good because I was on some sort of sunshine-induced endorphin high, but I don't think so. I accidentally made a batch of bread that is perfect for peanut butter sandwiches.

I've been experimenting with home-baked bread lately, and I tried Rancho La Puerta Whole Wheat Bread from orangette. But I unintentionally used twice as much honey as called for, and the resulting bread is delicious. Try using it for peanut butter sandwiches, or toast, or with something tangy like yogurt cheese or goat cheese, and maybe a little fig spread.

From a half-recipe (made with a full 1/4 cup of honey) I got two small loaves, two rolls, and two small hoagie-style rolls, about the size of hotdog buns.