I am a big lover of deviled eggs and an equal “disliker” of their preparation, so I landed upon a nice “hack” where I mix mayo, mustard, and pickle relish in a jar, to my best estimate of topping a dozen eggs, and keep it in the fridge. When I get a hankering, I peel however many I like, smear a little or a lot on the halves, and I am good to go. So simple, yet so pleasing. I sometimes add a slice of cowboy candy for that chef’s kiss.

On car outings, we arrive home through the garage, which is right next to the kitchen, and my first stop, though I probably ought to take the additional 20 steps to the door knob of usual storage, is the countertop where I plop my purse. Lucky me, that on this particular day, it was such a nice photo moment! The purse is my very favorite in color and cross-body style, bought several years ago from a company in Ukraine. I have another, as well, in equally beautiful tooled brown leather, a little more hippie, with oak leaves and acorns. I pray for the makers health and safety every time I wear them. Slava Ukraini!

At the store one day they had frozen mussels out of the shells on sale! I made a bouillabaisse kind of soup with fennel and saffron, a little rouille, and we slathered and dipped bread to our heart’s content.

A jazzed up ramen, where I added gochujang to the broth and made bite-size pork meatballs. The tops!

The first of spring brought robin season and their penchant for mass gatherings. It is a very happy time to watch them hopping about and waiting mostly patiently for their kin to take a bath before their own turn comes up.

We’ve also had a daily visit from a crow with a wonky leg, dipping food in the water and taking sweet, slow sips. I love wildlife!

Also, your eyes are not wonky, that circle in the middle is one of the myriad reflectors that keep all manner of bird from bashing into the windows.

Grapes sprinkled with pulverized dried rosemary, salt, and olive oil, waiting for the oven to heat up and be roasted to perfection.

Sweetness at the very end, a lemon cake with vanilla frosting. Happy day to you, gentle reader…