After what has felt like a rather long winter we think that spring is starting to arrive. I still hesitate to hide the snow blower, as I know it will snow as soon as I do.
I’ve built a new bike (I can always find room for one more) and Hilary and I managed a pleasant 10 miles this afternoon. We reached the mid 50’s and it really did feel springlike.
With the change of seasons I’m beginning the planning of Mexican food stuff for the incredible (not that I’m biased) Cinco de Mayo dinner I co-chef with Jonathan from the Oxford house. If anyone wants to visit Mexico (not the one in Maine) this is the cheapest way to do it. Just book soon (dinner reservations: (800) 261-7206) if you want to see what we create; last year it more than sold out.
I’m also prepping for our chocolate road trip and cheese specials (just out on our latest newsletter that Hilary recently sent – package information can be found here). If you want to experience chocolate from tree to candy this is the way to do it.
