Spring cleaning was a huge ritual around my house when I was growing up. Mind you, I was never involved very much. My grandparents lived with us for most of my childhood, and my grandmother was the queen of clean. I recall coming home from school on late spring afternoons to a flurry of cleaning, painting and redecorating inside and out. My mother would tie a scarf around her hair and actually wear jeans (something ladies in the 60's hardely deigned be seen in). My grandmother would cover her oldest housedress with a faded apron, and they would tie in. In fact, I think this went on for most of the summer. And if they weren't cleaning they were cooking, the two of them in our cool basement kitchen turning out homemade bread, fried chicken, and fresh fruit pies. But I was always shooed out the door, never asked or even allowed to take part in these domestic dramas. Whether they didn't trust me to perform up to their standards, or were simply spoiling me by allowing me to play all day, I have no idea. Consequently, I'm not much of a domestic diva. When I got married and moved into my own house, I literally didn't know how to change a roll of toilet paper. Really.
After 34 years of housekeeping, I guess I've managed to learn most everything I need. And once in a while - usually in spring and fall - I get the urge to spruce and shine up the place. 
So that's what I've been doing today. Red impatiens went into the front border beds, along with solar lights. The bathroom walls got washed with Murphy's Oil Soap (just like my grandma used) and an old wicker shelf was taken down from the wall and tossed into the trash, replaced with some framed prints from our own collection of photographs. New rugs and linens are up in the kitchen, a cool moss green color and design.
For dinner, there's salmon marinating in my favorite sauce, to be grilled and served with asparagus and wild rice. Because I'm feeling so domestic, I'll even share the recipe with you.
Becca's Favorite Asian Grilled Salon
2 T Dijon mustard
3 T good soy sauce
6 T olive oil
1/2 t minced garlic
Whisk all ingredients together. Marinate salmon fillet in 1/2 the mixture for 30 minutes, and grill. Pour the other half of the marinade over hot, cooked salmon.
Obviously, even The Byline was not exempt from my nesting frenzy today. I like this clean new look, particularly the notepad design which is in keeping with my love of notebooks and paper.
How about you? How are you nesting these days?