Lent is French for Slow

Lent is an opportunity to slow down. Make your lenten devotion more than giving up chocolate, devote your self to your garden, to welcoming spring, to bring some one a smile.
When spring comes, you must eat lunch in your garden as often as possible. Ready your garden and your heart.
Hildegard von Bingen was a tenth century poet, musician, and abbess. She lived from 109-1197, and wrote this lovely poem:
I am the breeze that nurtures all things
I encourage blossoms to flourish with the ripening fruits
I am the rain coming from the dew
that causes the grasses to laugh
with the joy of life
Set the table with a ton of daffodils in an old Celery Vase, Rose Chintz china by Johnson Brothers, and listen to new Adele, The Marriage of Figaro, or new Train.
This lunch will really welcome spring!
Enough root vegetables and linty gloves, spring some spring. .
Eating seasonally is very chic, so is a red cashmere sweater tossed over long waisted white tshirt, and velvet flats.
Peas aren't quite on yet, but almost. This soup loves a chewy bread, such as from D'Anjou Bakery in Cashmere, a crusty baguette, or perhaps a loaf of country French bread from the Sweet River Bakery in Pateros. Hyacinth in pressed glass, and nice rustic Adobe Ware, by Syracuse for a table setting, a green damask tablecloth, on a round table, the best shape for conversation. Chelan Estate Pinot Gris goes well with this meal, Vivaldi's Four Seasons, and it's lunch.
Fresh Pea Soup
Potage St. Germain
2 cups fresh pea, a package of frozen works too
fresh mint
1 qt. Chicken stock, or use Better than Bouillon, which Meghan claims is addictive
white pepper
1/2 cup creme fraiche
2 tbl butter

In a small sauce pan, bring 11/2 cups water to boil, add, 1/4 cup peas. Cook 5-10 minutes, until tender. Drain and rinse with cold water, set aside. Finely chop the mint, set aside.
In a large saucepan, bring stock, more mint and white pepper to a boil. Add remaining peas, simmer 20 minutes, until tender. Discard cooked mint sprigs.
Puree pea mixture, I love my Kitchen Aid blender. Stir in cream. Bring soup to a boil.
Pour hot water over 1/4 cup cooked peas to warm them, stir in butter until melted. Ladle soup into bowls, then the warmed peas, garnish with creme fraiche and chopped mint. Serve immediately.

Chocolate Truffles
12 oz. 85% cocoa Lindt chocolate
1/4 cup butter
2 tbl. strong black coffee
1 cup powdered sugar
1 tsp. brandy, liqueur, or good booze
1 tbl cream
1/2 cocoa powder, sweetened or not
Melt half the chocolate with butter over  a pan of boiling water. Stir in coffee, powdered sugar, brandy, and cream. Refrigerate 35 minutes. Spoon heaped teaspoons of chocolate mixture onto sheet of waxed paper. Shape into balls and refrigerate 2 hours. Melt remaining chocolate in a double boiler. Put cocoa powder in a small tray with raised edges, a plate works. Spear the chocolate balls, dip in melted chocolate, to coat lightly, then roll in the chocolate powder. Phew, take a sip of brandy, you've earned it.
If this is a lot of work, try Schocolat in Leavenworth, the ginger chocolates are wonderful.