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.
Published by shoalswriter
I'm a freelance writer, editor and marketing consultant focusing on style, history, food and the arts in Alabama, Mississippi and Tennessee. I'm also an adjunct journalism instructor and writing coach. My husband is a newspaper sports editor, and he and I are from middle Tennessee. Older Daughter and her husband, an artist and high-school art teacher, live nearby with our three young grandsons. Younger Daughter works in PR and event planning and also lives nearby. View all posts by shoalswriter