I am being patient.

Or at least I’m trying.

I am surrounded by new food magazines and new cookbooks literally begging me to start using all the fresh berries and vegetables growing in abundance everywhere I turn.

Oh. Wait.

There are no berries and vegetables growing in abundance everywhere I turn.

Here in Ontario, we are finally learning the joys of spring. The berries and vegetables will be here … they’re just not here yet.

So I’m being patient.

Doughnuts help.

While I steadfastly ignore the stacks of magazines featuring spring and summer recipes, I am instead focusing on Elinor Klivans’ Donuts, one of my very favourite doughnut cookbooks.

In particular, I’m enjoying Old-fashioned Buttermilk Doughnuts. They’re tangy and cakey and there is no yeast required (they are not leavened).

Which is a good thing because I’m running out of patience.