When warm spring-like weather brings my tiny herb garden to life, I am one happy lady. I love the taste of the new fresh herbs, they are much milder now than they'll be in summer. I love to overload a baked potato with fresh snipped herbs. For a fast lunch pop a russet potato in the microwave for about 8 minutes. Finish it in a hot oven (or toaster oven) for 10 minutes or so to get a crispy skin and fluffy insides. Split open and top with butter and salt and plenty of snipped herbs. Today I have a little bit of oregano (trust me, the new spring growth is mild) and tarragon and lots of dill. This makes a super lunch and also looks beautiful on the buffet table for a delicious side dish.
We've had super weather here lately, but really hope we get some rain in our forecast.
California, please behave!