I know it’s Spring and I appreciate that tender asparagus and furry fave pods are available in heaps of new born chlorophyll.  I have been making menus, shopping, marinating, chopping, boning, searing, braising, and roasting. Coaxing peas out of their jackets, stripping artichokes, smashing basil, and slicing tiny fennel bulbs into slivers.

When I come home, I want ice cream.  Full fat, no chemicals, smooth and creamy, grandma-would-a-made-it (except she is 98 and busy watching 24 hour Bonanza reruns).  It soothes, it lifts (spiritually), and it nurtures.