I thought it was too early to call this Spring,but after 2.5 weeks of being over 65 degrees, oh say 90% of the time
(2-3 cold days in there), I am thinking it is true: a very early spring.
20 years from now will we look back on this year as a harbringer of things to come? I remember visiting San Francisco 15 years ago- the first time ever. It was Late February, and 60s every day... maybe I can just stick my head in the sand and pretend we get this weather every 15 years?

I am not really missing the rain, but the heat leaves me quite confused as to what to cook for dinner, as I weave my way through the stands of the farmer's market. Cauliflower pasta sounds okay, and fish with potatoes. But jerusalem artichokes? kale?  It's just not cold enough.

I bought a lot of meyer lemons,which means another batch of canning, and perhaps some fish with meyer lemon aioli and potatoes-- I bought a lot of potatoes, too.

But last night the nachos just seemed too heavy, andI didn't feel like chili. Instead I baked a cake. Light on the flour. Marmalade from the jar with the broken lid (the real excuse). Some leftover chocolate. It was a good dinner for early spring.

Chocolate Marmalade Cake
10 tbs unsalted butter
4 oz bittersweet chocolate
1.5 c orange marmalade
1/2 c sugar
2 large eggs
a pinch of salt
1 c  flour
1/2 tsp baking powder

Heat the oven to 350 degrees.
Butter and flour an 8 inch cake pan.

Melt the butter over low heat.  When it's almost melted, add chocolate pieces, stir and take off the heat. In a separate bowl, beat the sugar and eggs together, and add the marmalade. Add the chocolate mixture, and stir to combine (it won't, completely, which is fine).
Sift in the flour, salt, and baking powder, and stir to combine.

Pour the batter into the pan. Bake for about 30 minutes, or until the cake has set.

Serve while warm with softly whipped cream.