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Good morning. This is Laura.

Welcome to the Before Breakfast podcast.

Today's tip is to try to savor the flowers as they bloom.

Spring blossoms are fleeting, but we have the power to make any stretch of time feel bigger and more

memorable by being smart about what we do with it. So this episode is first airing in March, as we are coming out of a long winter.

There has been a lot of snow and a lot of very cold temperatures.

Even if winter is long, though, it can't last forever.

In late February, I began seeing some daffodil shoots, poking up from the ground,

even in the middle of the snow. Of course, if winter seems to last too long, much of spring seems too

short. Each individual species of plant tends to blossom for just a few weeks. They go in waves with the daffodils and crocuses

and helibors, heading to the forsythia and the plum trees, magnolias and the Yoshino cherries. The tulips

then come up in the Kwanzen cherry trees. The dogwoods and azaleas come after that, along with the

crab apples, rounding into the roses of June and the

lilies of July, at least in my part of the world. Blink and you might miss something. I know I've been

hoping some weeks when I have traveled over spring break that the quans and cherry trees

aren't completely done when I get back.

Time marches along at the same pace no matter what we do.

But we have the power to make it feel like time is stretching.

We can savor time instead of just letting it slip away,

by interacting with time a little differently.

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