Our February snow was dramatic, but I've been fascinated by the aftermath, which I've been watching out of my kitchen windows.

Three feet beyond them, on a sloping hillside, my cherished rhododendrons, azaleas and burning bushes are coming to life. Just two weeks ago, they were nearly flattened to the ground, only lumps under 3 feet of snow and ice. But as the melting began, they slowly unbent, gradually stretched, and ultimately went right back to reaching for the sky, looking as though nothing had happened.

A nearby dogwood, brought low by the ice, as though it had long, flowing hair tangled in a wheel, did the same and now stands ready to catch spring's sun rays.

I noticed all of this when, inspired by some neighborhood efforts, I did try during the last gasps of the snowfall to shovel out my azaleas. I gave up when I realized I was mostly breaking off branches.

Sometimes you have to let Mother Nature do her job.

Sometimes things just need to be simple.

Speaking of which, at a lovely brunch recently at my friend Virginia's house, she served Ham Asparagus Strata. I've included the recipe. It's quick, delish and a real first-of-spring dish.

Food Network's Sandra Lee, whose thing is quick recipes using 30 percent prepared foods in a method she calls "semi-homemade," will appear at noon Wednesday at Giant Eagle Market District in Settler's Ridge, Robinson. Ms. Lee, editor of an eponymous magazine and a series of cookbooks, will demonstrate her cooking style, greet customers and sign autographs. If there are any left, reservations for the cooking demo can be made to guarantee a spot. Go to marketdistrict.com and look for the link in the Sandra Lee item. But you can also just go and hope to score a semi-handshake. Or perhaps a whole one.

The Orthodox Union Guide to Passover 5770/2010 which includes lists of foods kosher for Passover as well as holiday features and answers to questions, is available for $3 by e-mailing Roberta@ou.org or calling 212-613-8125. Or view it online at oukosher.org. Look for the kosher for Passover link on the right. Lots of other useful information on the site as well.

Place orders by tomorrow for the fabulous baked goods to be picked up March 31 at St. John the Baptist Orthodox Greek Catholic Church parish center, Fifth Street and Elm Road, Ambridge. Paska with or without raisins; pumpkin, nut, poppyseed and apricot rolls; cookies from nut horns to ladylocks. Also available: Pierogies with cheese or sauerkraut, and halushki. Call 724-869-5516 or 412-749-0675 from 3 to 9 p.m. today and tomorrow. Pickup is from 10 a.m. to 5 p.m. on the 31st. Food will be available on a limited basis that day for walk-ins but advance orders are encouraged.

Two days, and it's here!

Rita's Italian Ice stores will conduct their annual first day of spring ice giveaway to celebrate on Saturday. This year they'll offer New Peeps Ice, which melds the taste of those marshmallow treats with the ice. Order straight up or in Rita's treats such as Gelatis and Blendinis. (I'm sorry, I keep imagining little Peeps shrieking as they go through a blender... I'm on the Web way too much.) Served until April 4. On the 27th, the first 500 guests at each Rita's store will get an unblenderized, chocolate-covered Peep.

Saturday is also the 25th Meatout, the campaign encouraging people to eschew meat and embrace vegan. Go to meatout.org.

The Pines Tavern, 5018 Bakerstown Road, Pine, welcomes artist James Guentner and spring with a reception from 1 to 3 p.m. Saturday, benefiting the Women's Center and Shelter of Greater Pittsburgh. Cost is $25. Wine and beer tasting and hors d'oeuvres. Call 724-625-3252; thepinestavern.com.

Nemacolin Woodlands Resort and Table Magazine continue their Taste of Nemacolin gourmet weekend series March 26-28 with "Setting the Spring Table." Culinary classes include the art of cooking with Jamison's lamb. Also experience a La Prima Coffee cupping and reserve wine tasting and dinner at Lautrec. Rates start at $853.99 for a Lodge double or king room for two nights and a $400 amenity credit. Details and reservations: 1-866-399-6957 or nemacolin.com.

Assist the Dormont, Mt. Lebanon and Castle Shannon Rotaries in reaching out to "local friends in need" by attending the Taste of the South Hills event from 6 to 11 p.m. March 27 at South Hills Country Club, Whitehall. Local restaurants will serve their specialties, and there will be music and more. $40 per. Call Mike Thuransky, 412-726-2994.

The popular Mt. Lebanon Band Boosters spaghetti dinner, snowed out by the storm on Feb. 6, is rescheduled for 4 to 8 p.m. Saturday at the high school, Cochran Road. Use Entrance C-28. Takeout available. The sauce is made by the Duranti family, who formerly ran Duranti's restaurant in Oakland. Tickets: $8 adults, $4 children ages 10 and under. The Jazz Ensemble and Lab Bands will perform. Takeout available. Proceeds benefit the band's May trip to perform at Disney World.

Ham Asparagas Strata

PG tested

Virginia Linn, the Post-Gazette's assistant managing editor for features and enterprise, prepared this for her journalism girlfriends recently (quite a lively and hungry pack, we are). She used a 13-by-9 inch pan, which cut the baking time to about 30 minutes.

-- Margi Shrum

• 4 English muffins (about 4 cups), torn or cut into bite-sized pieces
• 2 cups (10 ounces) cubed cooked ham
• 2 cups cut-up fresh cooked asparagus or broccoli
• 4 ounces shredded Swiss cheese
• 4 eggs, beaten
• 1/4 cup dairy sour cream
• 1 1/4 cups milk
• 2 tablespoons finely chopped onion
• 1 tablespoon Dijon-style mustard
• 1/8 teaspoon black pepper

Preheat oven to 325 degrees.

In greased 2-quart square baking dish, spread half of the muffin pieces. Top with ham, asparagus and cheese. Top with remaining muffin pieces.

In bowl, whisk together eggs and sour cream. Stir in milk, onion, mustard and pepper. Pour over layers in dish. Cover. Chill for 2 to 24 hours.

Bake, uncovered, for 60 to 65 minutes or until internal temperature registers 170 degrees on an instant-read thermometer.

Makes 6 servings.

-- Better Homes & Gardens

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