Spring, sliced and straight from the bowl

I try to keep things exciting for you. Really, I do. So far, in the lifespan of a single food blog, I’ve baked savory flans à la Dr. Seuss and had night sweats. I’ve declared a national emergency in the name of Brussels sprouts. I’ve made—and consumed—an heirloom egg nog containing five pints of ½-and-½ and four types of alcohol. Hell, I even went and got engaged. It’s a lot of work, frankly, and