Heck if I'm not seeing green out my window, lalalaaa! Even if it snows again, that green isn't going away until like, October, baby. Yes, we Minnesotans have officially stepped out of our dreadful black-n-white photo-prison into the alternate world we call Not Winter, like Alice Through the Friggin' Looking Glass... Man, is it good.

As was the Halibut with Fingerlings, Fava Beans, Meyer Lemon, and Savory Creme Fraiche I made for dinner last night. I've been just itching to try this pretty recipe, from Sunday Suppers at Lucques by Suzanne Goin (killer cookbook, seriously), and a visit from our friend Niko provided the perfect reason to give 'er a scratch. The slightly overwrought name makes the dish sound complicated, but the steps are easy and can be completed ahead of time, so the actual plating is a breeze. I used small red new potatoes (no fingerlings at Whole Foods, where I knew I could find favas, easy enough trade) and fresh sorrel instead of savory (again, an easy and tasty substitution). The end result was tender halibut, delicious over crushed potatoes and fava beans, made zesty-creamy-glorious with spoonfuls of lemon-parsley sauce and rich creme fraiche. Lovely combo. Mmmm. Hmmm. (Recipe posted in comments, below.)

Niko crept out at the crack of dawn (not in shame, merely for a very early flight back home to his family), so John and I were off on our own today. Errands...followed by an utterly romantic window-table brunch at La La Lucia's! Popovers and roasted potatoes and a fried egg sandwich - open faced, with bacon, tomato (real, ripe tomato, in May, how does she do it?), arugula, aioli, and but of course - a fried egg. Any take on the Spanglish sandwich is just...scrumptious with me.

Tomorrow, stay tuned, dinner for the fam and if I do say so myself, I'm on a bit of a roll lately and I have big plans. BIG plans. Well, not caviar or lobster big, but beef tenderloin big, and that's something. You know I'm done with neither favas nor morels (although John wishes I were, I can tell; he kindly feigns enthusiasm which I do appreciate).

Welcome Not Winter!

Moderate it: OK, there are healthier ways to eat fish than with buttery potatoes and creme fraiche (I considered this a special occasion). To lighten the dish without stripping it bare, serve the potatoes without butter, grill the fish (instead of sauteeing it), and let the creme fraiche (you only need a small dollop) pull it all together. Still delicious!