Spring breezed through the kitchen today when husband John Pitts politely wondered if perhaps I might possibly scramble him some eggs to fortify him for his wintry trek to work this morning. (I actually cook — I mean turn-the-oven-on-and-cause-pots-and-pans-to-become-dirty cook — about once a week and he’s always careful to use this one opportunity thoughtfully.) He had told me a couple of days earlier that he had brought some farm-fresh eggs home from his office and, as with most cooking-related topics, I nodded and said “Oh, that’s nice” while at the same time wondering if I could sneak yet another Amazon box past him and if it was Annalise or Frank (or maybe BOTH of them???) who killed Rebecca. You know — important stuff. But this morning, with ice creaking outside and gray snowy light filtering in and SCHOOL CANCELLED YET AGAIN, I was more than happy to do the wifely thing and cook my husband some food. And I’m glad I did, because when I opened this box of real honest-to-goodness eggs from honest-to-goodness chickens who walk around on the honest-to-goodness ground as nature intended, it was as if we time-traveled to the middle of April, with sunshine and flowers and butterflies and all things spring. Thanks, nature. We needed that.