Back in the studio after the long weekend. The two of us stood in the kitchen for over an hour filling one another in on what we: planted, cooked, drank, listened to, watched. While we talked we slid a turkey breast into the oven to roast, peeled a few handfuls of asparagus, washed some lettuce leaves (picked just this morning), and stirred up a vinaigrette. After adding hard-boiled eggs, we had a fine lunch—a Canal House chef-ish salad. Though officially it’s still spring, it feels undeniably like summer.