Hey, Luce, happy first day of spring!

Yes, the temperature is in the 60s. Yes, the sun is shining. Yes, you can put away the snow shovels and the roof rakes.

And yes, it's time to open the windows, sweep the deck (Note to self: Sip cold beer to stay hydrated) and crank up the charcoal grill.

Matter of fact, I've already grilled some out-of-state asparagus to go along with some nice grilled rib-eye steaks (Note to self: Thaw out other rib-eye steaks).

And in anticipation of spring peppers, I char-roasted a whole bunch of red peppers, skinned them and put them in a large glass container with olive oil and crushed garlic and a touch of red pepper flakes. Quite delicious on bruschetta, in spaghetti sauce or scrambled with eggs (Note to self: Thaw out the last of the slow-roasted tomatoes from last summer to use with the peppers).

I also just made some tabbouleh with baby arugula instead of parsley. Some olive oil and lemon juice and fresh mint was blended in. Served it to company with marinated shrimp and feta cheese and olives. It went fast (Note to self: Remember this dish for other company).

It's also time to start looking for those delectable fiddlehead ferns to saute briefly. And don't forget the baby spinach that will start appearing soon (Note to self: Make pesto with baby spinach and mint instead of basil for a change of pace).

The artichokes are also starting to look good at the market. Time to start thinking of stuffing some for Easter (the meal of which I will address in more detail in two weeks). I actually had a dream about huge stalks of artichokes being sold like they do with brussels sprouts. Not sure what the dream really meant (Note to self: Don't write about my dreams).

- Lou

Sounds like you are ready for spring, Lou. Certain foods really do remind me of the season. Artichokes for sure. Fiddleheads, yes. And there's the anticipation of the things to come to the Valley like fresh local asparagus and peas. Also to come: outdoor farmers markets, gin and tonics and grilling outdoors (Note to self: Get a new grill brush).

- Lucy

Lou Groccia and Lucy Pickett can be reached at leftovers@gazettenet.com.