Spring in Amarillo doesn’t arrive. It negotiates, usually on its own terms, giving us a 95-degree day just to turn around and drop to 48 like it didn’t just have us sweating the afternoon before. One day, wide open windows and fresh air. The next day, the wind ripping through like it owns the place. (Which, honestly, it kind of does.)
The trees are still dragging their feet, the gardens are taking their sweet time, and the farmers markets are about to be in full swing. But I’m not waiting around for any of that to decide how I’m cooking. This time of year, I lean into the ingredients that show up no matter what the weather is doing, the ones that don’t need perfect conditions to be good and don’t ask much from you in return.
Eggs are always at the top of that list, and if you’ve ever cracked into a fresh egg from a local Panhandle farm, like JC Acre or Schuster Family Farms, you know immediately you’re dealing with something different—the yolks are deeper, richer, almost buttery on their own, sitting up in the pan like they’ve got something to prove, holding their shape in a way that makes you slow down whether you meant to or not.
And then there’s the honey.
The kind you’ll find from Creek House Honey Farm: golden, floral, a little wild depending on what those bees have been getting into. It’s the kind of thing I keep close by because it finishes a dish without making a big deal about it. Just a little drizzle, and suddenly it all makes such beautiful sense.
This is usually when baking starts working its way back into my routine. Not the heavy kind that takes over your whole day, but just something simple you can throw together in the afternoon while the light is still good—a cake, a quick bread, something warm that makes the house feel lived in.
Honey Butter Skillet Cake
1 cup flour (local if you can find it)
1/2 cup sugar
1/2 cup milk
2 local eggs
1/2 cup melted butter
2 tablespoons local honey
1 teaspoon baking powder
Pinch of salt
For The Finish
2 tablespoons softened butter
1 to 2 tablespoons honey
Heat oven to 350 degrees. Whisk everything together, just until a smooth batter forms. Pour into a buttered skillet or small baking dish and bake for about 25 to 30 minutes until golden and set in the center. While it’s still warm, mix the butter and honey together and spread it over the top of the cake so it melts into every little crack. Serve it warm. Maybe with coffee. Maybe standing at the counter.
There’s something grounding about cooking this way, especially in a season that hasn’t quite made up its mind. We’ll get those gorgeous heirloom tomatoes. And, those bountiful markets are almost here. All of that is coming. But for now, this is our version of spring on the High Plains. A little slower and a little simpler, for now.
In my opinion, it’s just as good.
