It’s Leap Day! Every four years we add an extra day to February making the month 29 days long rather than the usual 28 days. So, what’s special about it? Probably nothing more than the fact that the extra day every four years keeps our calendars and society in sync.
However, there are plenty of superstitions and traditions that go with this day. One of the best known is the Celtic tradition where women propose to men on Leap Day, which was made famous by the 2010 romantic comedy film Leap Year. Starring Amy Adams and Matthew Goode, the film is about a woman who heads to Ireland to ask her boyfriend to accept her wedding proposal on leap day, when tradition supposedly holds that men cannot refuse a woman’s proposal for marriage.
It is said that the tradition began in 5th century Ireland when St. Brigid of Kildare bitterly complained to St. Patrick that women had to wait far too long for men to propose. The legend says that St. Patrick decreed the women could propose on this one day in February during the leap year.
So, what are you up to this Leap Day? What will you Leap for today? I’m taking a leap to share with you my nature walk from this morning and the Roasted Asparagus and Potatoes I made to replenish myself today.
Photo Opts During Nature Walk
After the lovely walk I was in the mood for something hearty, yet connected to nature. So, I went to my garden to collect rosemary, which I decided to use with the baby red potatoes I had on hand. For more nutrients and greens I chose fresh asparagus. What I ended up with is Spicy Roasted Potatoes and Asparagus. Here is the recipe.
Spicy Roasted Potatoes and Asparagus
Ingredients
2 teaspoons olive oil, divided
1/4 teaspoon sea salt, divided
1/4 teaspoon chopped fresh rosemary
1/8 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
6 small red potatoes (about 3/4 pound), quartered
Cooking spray
2 tablespoons grated fresh Parmesan cheese
1 teaspoon minced garlic, divided
1/2 pound asparagus spears
Method
Preheat oven to 450°.
Combine 1 teaspoon oil, 1/8 teaspoon salt, rosemary, peppers, and potatoes in an 11 x 7-inch baking dish coated with cooking spray. Bake at 450º for 20 minutes, stirring occasionally. Stir in cheese and 1/2 teaspoon garlic.
Trim the tough ends of asparagus. Combine 1 teaspoon oil, 1/8 teaspoon salt, 1/2 teaspoon garlic, and asparagus. Add asparagus mixture to dish. Bake for 10 minutes or until asparagus is crisp-tender.
