What's Cooking

Easter feast ideas, making sandwiches interesting, the myriad ways to salute salmon...

Kim O'Donnel (Craig Cola - washingtonpost.com)

Calling all foodies! Join us for another edition of What's Cooking, our live online culinary hour with Kim O'Donnel.

A graduate of Peter Kump's New York Cooking School, Kim spends much of her time in front of the stove or with her nose in a cookbook.

Get sucked in by Kim's narrated slide show on making lollipops.

The transcript follows.

Get a taste of the season with What's Cooking This Fall, Kim's latest video series.

Editor's Note: Washingtonpost.com moderators retain editorial control over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.

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Kim O'Donnel: Hello, hello! It's been a while, as I've been on the road for a few weeks. Hope you all are doing well. Eager to hear your kitchen reports of late -- and hey -- it's FINALLY spring! There's Easter this week, followed by Passover next month. Plus, in two short weeks, we'll be basking in early evening sun, with the return of daylight savings time. Can't wait for that. I'm slowly getting back into the groove, still a bit jetlagged but am all eyes...so do tell what's been happening...

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Dupont Circle, Washington, D.C.: Oh how I've missed this chat. Glad you're back.

Zesting lemons, can you give me any suggestions on the best way to do this?

This past weekend I tried with a grater, using the small holed side I got tiny tiny shards that stuck to the grater. Using the larger holed side I got thick short chunks that are a little too big in my cake.

Maybe I am missing some wonderful tool to do this correctly? Thank you!!

Kim O'Donnel: Yeah, the grater is not the ideal tool for zesting. It's good as a back up plan, but if you don't mind spending a few bucks, you can buy a zester...For about 15 bucks you can also buy a microplane, which a lot of readers adore. It all depends on how much zesting you're thinking to do. I use my zester frequently, so to me, it's worth having.

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Silver Spring, Md.: Do you know where I can find fresh morel mushrooms? I've found dried, but I've never had fresh.

Kim O'Donnel: The first person I'd check is the Mushroom Lady at the Arlington Courthouse farm market, on Saturday mornings. I also think she makes appearances at Dupont market on Sundays. By the way, morels are pricey, so be prepared...

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Bethesda, Md.: Hi Kim, I like fried chicken, but don't always want to fry it. I know that I probably can't get quite the same texture by baking, but is there a method that would be relatively close? Thanks!

Kim O'Donnel: In a video I did a while back, I show how you can fry the chix for a few minutes, then place parts on a baking sheet and bake for the rest of the time. That way, you get the flavor and crispiness from the fry, but you reduce the amount of oil the meat is cooking in...plus the house doesnt' stink of oil nearly as much...

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Greenbelt, Md.: Hi Kim, I'm really hoping you can help me. I'm from Detroit and grew up in a big Polish family. I was wondering if you direct me to anywhere in the area where I can buy some fresh Polish sausage and smoked sausage? I don't believe that the folks at Eastern Market have it, from what I remember. Any ideas from you or the others? Any secret places to get Polish sausage? Thanks so much.

Kim O'Donnel: It may require a trip to the markets in Baltimore, Greenbelt. There's a sizeable Eastern European community there and I'm told absolutely delish sausages made by babkas who are in the know...who wants to chime in here?

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Re: morels: There is also a mushroom lady at the farmer's market in Takoma Park on Sundays. It is a little closer to Silver Spring.

Kim O'Donnel: Excellent. Thanks for adding on...

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Morristown, NJ: Hi Kim: This is the first year that people are coming over to our house for Easter and I'm making Virginia Baked Ham for the first time (It's Ina Garten's recipe -- it looks pretty easy.) What side dishes go best with ham?

Kim O'Donnel: I love homemade apple sauce with ham....and I love escalloped potatoes...and some kind of green veg...whether it's green beans or spinach...other folks like the tradition of mac & cheese, as well as stewed tomatoes...

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Sandwiches!;: I need some lunch help from you and your readers. My new office offers me next to nothing in the way of a kitchen; one mini-fridge and one microwave serve about 40 of us.

So I've been making and eating a lot of sandwiches--which I love, but I'm running out of ideas. Can you all give me some inspiration for yummy sammies to bring to work that I can make the night before? I don't mind assembling at my desk, as I've done with my beloved turkey & cole slaw and pastrami & sauerkraut sandwiches. Thanks!;

By the way, this week I'm eating a super new creation: smoked turkey on dark wheat with cheddar cheese, garlic mayo, and (the kicker!;) Major Gray's chutney. YUM.

Kim O'Donnel: I'm a big fan of hummus sandwiches, with all kinds of veg...you can make a batch of hummus, keep for three or more days and change up the combos as much as you like. Avocado also makes great sandwiches...with cheese, tomato, lime...I love to roast a chicken and then use it for sandwiches over the coarse of a week...same thing applies to a flank steak...

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Annapolis, Md.: RE: Kielbasa for Easter The best place to buy authentic kielbasa is Ostrowski's in Fells Point.

Kim O'Donnel: I wish I knew how to say thanks pal in Polish...

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Silver Spring, Md.: Zesting in a pinch-- Use a vegetable peeler. Just give it a light touch. Works fine. The output is big pieces that you'll have to mince, but it does the job. I like the long, thread-like zest strings I get from my Oxo zester best.

Kim O'Donnel: Another idea for zesting...

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Arlington, Va.: Hi Kim, I have a recipe that calls for browning different seeds (such as mustard and coriander) before grinding them for use in the recipe. I have the appropriate powders, but not seeds. Without having to go out and buy the seeds (which I made do eventually, but not right now), can I still make the recipe? Should I just put the powders in the skillet the way they say to do with the seeds, and then just skip the grinding part since they're already ground? Or will that significantly change the flavor?

Kim O'Donnel: You can go ahead with your powders, but understand that the flavors will probably not pop as much on your tongue if you bought the seeds and toasted them. No stress...stay happy.

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Washington, DC: Good afternoon everyone, really suffering with allergies today - so annoying. In any event, does anyone out there know where in downtown Silver Spring one can purchase fresh or dried Kaffir Leaves? Thanks

Kim O'Donnel: Calling for kaffir lime leaves in Silver Spring....

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Bethesda, Md.: My favorite way to cook salmon currently is:

1. Blend non-fat yougurt with garam masala/curry powder homemade blend type thing.
2. Cover salmon with mixture.
3. Place sliced onion on top.
4. Create foil package and wrap fish.
5. Bake in oven.

Do you have any other ideas for similarly easy to make, very flavorful salmon?

Kim O'Donnel: Nice idea...you can also make a masala thingy and pound some garlic, smear it all over the fish, with some lime and a smidge of oil...I also love letting salmon marinate in a wee bit of rum or tequila...

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Burke, Va.: Kim, I need help with Easter. Last year I made lamb and I was thinking about doing a ham this year for a change. But my father-in-law is diabetic and concerned about the traditional sugar glaze and high sodium count. Is there a way to make a healthy ham or is it back to the lamb? Also, any suggestions on some veggies side dishes? I'm bored with the ones I usually do. Thanks!

Kim O'Donnel: I've shared in past the recipe below for a fresh ham with caraway stuffing, which always comes out beautifully. See if this appeals. You certainly can adjust sodium accordingly:

From New York Times Spring 1997 Molly O'Neill column

Have your butcher bone and butterfly a fresh ham, about 18 pounds, and score the fat in a diamond pattern.

Oven to 350. Combine 5 cloves minced garlic, 3/4 tablespoon crushed caraway seeds, 3 teaspoons salt and fresh ground pepper, rub mixture over inside and outside of pork. Set aside.

Heat olive oil in a skillet, add 2 cloves minced garlic, 1 medium onion chopped, cook until soft, about 5 minutes. Let cool.

Place cooled onion and garlic mixture in a large bowl with 3 cups sourdough rye bread cubes, 1 1/4 cups chopped pitted prunes, and same amount chopped dried apricots, 1 cubed large tart apple (peeled), chopped fresh rosemary, 1 egg lightly beaten, 1/4 tsp. caraway seeds crushed, 1 tsp. salt, some fresh pepper. Mix until well combined.

Chill if necessary. You don't want to put hot stuffing into cold meat.

Open out pork, spread the stuffing, fold pork around it and tie with twine. Place in a deep roasting pan and pour in 1 cup chicken stock. Bake, basting from time to time, until roast reaches 350-360 degrees on a meat thermometer, about 3 1/2 hours. Let stand for 15 minutes. Degrease pan juice, serve separately. Slice meat.

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Sandwiches: Change up your condiments!; Get 3-4 different mustards, a wasabi mayonnaise, etc. They keep forever in the fridge and allow you to make last-minute whimsical choices when you're assembling the sandwich in the morning.

Kim O'Donnel: The sandwich ideas are rolling in...

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Washington, DC: Sandwich idea from a little deli that used to be at Eastern Market:

Sunflower bread
Honey mustard
Turkey
Havarti cheese
Apple slices
Alfalfa sprouts

YUMMY!;

Kim O'Donnel: And more...I love apple and havarti... I also love horseradish on sandwiches now I think of it...

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Sandwich land: Don't forget the tried and true pb&j. Easy to store fixin's at the desk for when there's nothing else at home to bring for lunch.

Kim O'Donnel: You can never underestimate the power of pb &J, I agree. I am partial to a good banana and peanut butter...

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Laurel, Md.: Kaffir lime leaves in Silver Spring. The Thai market on
Thayer has had frozen ones quite regularly.

Also in Silver Spring is a Polish deli. It is on Georgia Ave.,
between Sligo Ave. and Silver Spring Ave. (away from the
railroad bridge at any point). They are reported to be
both authentic and good.

Kim O'Donnel: Terrific finds...thanks, Laurel!

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Washington, D.C.: Hi Kim. (Yeh you're back!) I love Easter and Easter brunch. Last year I made what I thought was a low stress meal - egg casserole/pepper cheese grits - but ended up stressed out anyways. Any thoughts on really easy eats? It probably will just be me and my honey and maybe a few other waywards with out family in the area. Thanks!

Kim O'Donnel: Well...you could buy some smoked salmon and assorted salad vittles...have a sort of Sunday Jewish brunch...perhaps make a coffee cake the day before so you get that out of the way...and if you're hankering for eggs, scramble up some for the salmon...

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More on Easter: Hi Kim,

I'm hosting Easter for the first time as well. I've never made a fresh ham before and would like to give it a try but I'm not sure where to start. I'm looking for a recipe but thought I would try you as well.

Can you run me throught the basic soaking and cooking instructions?

Also if I chicken out--is it easy enough to add a glaze to a pre-cooked ham?

Kim O'Donnel: See the recipe I just posted for the fresh ham, dear. You won't need to soak -- this is roasted without a brine. You'll get the butcher to butterfly for you and then you 'll roll it up with the stuffing...tell me if this works for you...

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San Francisco, Cal.: Re sandwiches: I loooove sandwiches on challah bread! Great with smoked turkey and pepper jack cheese with arugula, great with roasted chicken and goat cheese or cheddar and apple slices (with mustard and lettuce), great with just cheese and veggies. Yum.

And now a question: Kim, any great ideas for Easter dinner sides? I'm doing a great lamb, and some asparagus (both either roasted or grilled, depending on the weather), and I'm looking for another good vegetable side and a great potato side. Fun springy ideas?

Kim O'Donnel: Yes, of course, asparagus. Get it while it's here (or there)...in the past, I've shared before this fun Italian potato/string bean thing...

Polpettone di patate e fagiolini

1 pound potatoes, peeled and chopped
salt
3/4 pound green beans, trimmed
1 c bread crumbs
3/4 c milk
1/4 c olive oil
2 cloves garlic, peeled and minced
2 T oregano
2T parsley
3/4 c parmesan-- grated
1/4 c ricotta
4 eggs, beaten.

350 oven. cook potatoes in boiling salted water til tender. mash and cover.
cook beans in salted water about 15 minutes, finely chop. set aside.

soak breadcrumbs in milk. cook garlic in olive oil. add herbs and beans. This mix. must be cool before adding to potatoes, cheese and eggs. Season.

Fill a baking dish. Top with breadcrumbs. Score top. Bake about 40 minutes, until golden.

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Sandwich: Or what about a tang wrap?

Veggies
Bologna or cooked hotdog
Cheese
Tang sauce -- a mixture of mustard and hummus (so delicious, so mysterious)

Kim O'Donnel: I was afraid for a moment you were referring to the instant drink Tang...but perhapas it would work well with the strange assortment of goodies you've got here...

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Washington, DC: Hi Kim, with Easter approaching I'm planning side dishes. Do you have any suggestions for a vegetable complement to rack of lamb (rosemary seasoned) and an apple-onion dressing? My guests are the very conventional type--so anything with broccoli, green beans, brussels sprouts, etc., would be appreciated

Kim O'Donnel: See if you like the green bean dish I just posted. I also love doing green beans with chopped fresh mint, garlic and lemon zest. Beans can be quickly blanched, drained, then sauteed. Pine nuts are nice here, too.

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Washington, DC: Kim, in your ham recipe you mentioned getting a fresh ham from the butcher. I know this seems like a stupid question, but are fresh hams cooked? My husband wants to make a ham for Easter, and the recipe calls for the ham to be cooked for longer than he thought would be necessary. He asked me if hams are sold uncooked, but I'm a vegetarian and have no idea. Thanks!;

Kim O'Donnel: That's right, a fresh ham is not cooked. Ham actually refers to the part of the pig around the hind leg. MOst folks are familiar only with the processed variety, all ready to eat, but just need heating...

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Anonymous: Sandwich idea: Sometimes I like ricotta cheese on wheat bread with some dried apricots, some slivered almonds for crunch and a dash of cinnamon.

Kim O'Donnel: Here come more sammie ideas...

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Arlington, VA: Easy sandwiches - Deconstruct once in a while!; Hummus with pitas (warmed in the MW for a couple of seconds), carrot sticks, celery, and a good hunk of cheese. If you're willing to assemble, use wraps and lavash bread too.

Kim O'Donnel: More...

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Columbia, Md.: Sandwich: roasted red pepper, sliced red onion, sprouts, cucumber, muenster cheese, & homemade chipotle avocado spread on toasted rye

Kim O'Donnel: More...

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Sandwich: It may sound odd, but I swear peanut butter, bologna and cheese make a great sandwich if you want something different. Works with salami too. Wish I had one now.

Kim O'Donnel: More...

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Salmon, Salmon!;: Omigod, I made the BEST salmon last night. Two steps. First, mix orange marmalade (1/4 cup), soy sauce (2 tsp) and garlic (2 cloves, minced) together. Spread half of it over salmon fillet. Bake it for 15-20 minutes at 400. Spread the rest over the salmon. Broil it for 3 minutes. Voila.

I didn't think I'd love orange marmalade, but the three flavors combined were to die for. And it got all caramelized and...just...God, I'm so glad I have leftovers tonight.

Kim O'Donnel: Sounds nice...and thanks for sharing your inspiration...

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Takoma Park, Md.: Hi Kim, I have this unexplainable fear about baking/broiling salmon. I'm always afraid that I'm not cooking it enough. Can you give me a rule of thumb for temp and timing? Also, I can't stop thinking about this mango salsa that an ex of mine used to make, that was so good. But will he give me the recipe? Of course not. I remember it had chopped jalepenos and some lime juice. Can you flesh it out for me, maybe? I mean, how good would the salmon and salsa taste!!

Kim O'Donnel: Takoma, see what your fellow readers have shared today on salmon...as for that mango salsa...slice up a mango, add 1/2 chopped jalapeno (to start), healthy squeeze of lime, some diced red onion, some chopped fresh cilantro, salt...even a little diced red pepper would be nice. Taste for seasoning. A little cumin would be good. Yes, it will be fab with salmon.

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Silver Spring, Md.: Hi Kim, Hoping you can help me with menu planning. I'm hosting an Easter brunch for about 8 people and plan to serve a leg of lamb. I have a boneless leg in the freezer I saw on sale, but not sure if it's enough. How much meat do I need for that many people? And do you have any advice on what to serve with it?
Thanks!

Kim O'Donnel: Estimate about 6 ounces per person, and of course, that depends on what kind of eaters you have coming for dinner. I love roasted lamb with a green sauce, made from fresh herbs like mint, basil, parsley, pureed with some lime and olive oil, salt. I like roasted potatoes with lamb, too...with lots of rosemary or oregano and garlic. A salad of greens would be good here, as it'll work against heaviness of meat...I am a fun of bitter greens like arugula, paired up with some pears...and nuts...what else...

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Pittsburgh, Pa.: Salmon recipe I like a lot is as follows. Spread mayonnaise on the top of a filet and sprinkle with Old Bay spice. Sear that surface on the stove for about a minute, flip over and cook in an oven at 400 degrees for about 15 minutes or until done. Delicious.

Kim O'Donnel: For me, egads. But hey, one person's dream dish is another's bad dream...thanks for sharing, Pittsburgh!

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Alexandria, Va.: I am having some people over for dinner tomorrow night and was in need of ideas for a main course. The catch is that it has to be vegetarian. If it goes well with a cherry tomato/feta salad that would be even better. For the most part tastes run pretty average, nothing too spicy. I love chickpeas if that helps at all. How would I do a chickpea curry that involves lots of vegetables? Thanks in advance!

Kim O'Donnel: Thinly slice up an onion, chop up some garlic, even some fresh ginger if you have it. Cook in oil, then add some cumin, cayenne and coriander, plus black pepper. Stir and then add some tomato puree. Let that cook for a few minutes. Then add chickpeas. Bring up to boil. Cook til reduced a bit. Add a little bit of water if necessary. Taste for salt. Serve with rice or by itself. I realize it's not veg-heavy but quite delicious.

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Burke, VA (Again): Thanks for the suggestion Kim. I sorta forgot that you could buy ham that wasn't pre-cooked. Duh. The stuffing sounds good but can you tell me what caraway tastes like? My in-laws are very much potato and meat people and I usually try to limit my menus to very basic flavorings. I keep the adventurous stuff to the friends!;

Kim O'Donnel: Think rye bread, my dear. You're gonna love it.

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Atlanta sandwich: When I was a kid I LOVED to put potato chips or Cheetos on my PB&J sandwiches.

Kim O'Donnel: I loved to do that, too...not Cheetos though.

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Washington DC: Hi!; I'm thinking of hosting an "orphans" Easter brunch for some friends, vegetarian (not vegan) and non. I would like something quick and easy,so I can spend time enjoying the day, but also festive. My best idea so far is French toast. Any suggetions? Thanks!;

Kim O'Donnel: A big fruit salad, a frittata with lots of veg, a cheese plate and a simple, homey coffee cake. I've got one for orange/apple and then I've got one for olive oil/ginger/orange. Holler if you want details...

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Salmon: 1/2 c. of sourcream
1/2 c. of mayo
Dill and lemon juice to taste - we used several tablespoons of dill and I think a teaspoon of lemon juice.

Take half and dip salmon in, reserve other half. Cook on grill and serve with remaining sauce. It was tasty.

Also, had cedar plank BBQ salmon from Whole Foods the other night and it was divine...

Kim O'Donnel: The salmon ideas are swimming....

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Arlington, Va.: Kim, I'm just back form a once-in-a-lifetime vacation to Thailand. While there, I took a day-long cooking class and learned to make quite a few traditional dishes. My favorite was Gai Hor Bai Toey, or Chicken in Pandan Leaves, which is easy to make given the right ingredients. I've checked a few of my most reliable Asian grocery stores, but none have the pandan leaves (also known ad pandanus or screwpine leaves). Can you suggest any likely sources? Thanks!

Kim O'Donnel: Did you give a call over to Bangkok 54 on Columbia Pike? I bet they might know. Anyone else with thoughts on sourcing this ingredient?

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Boston, Mass.: Hi, I tried to beat the winter blues (it's finally 50 degrees up here! 37 with windchill) with a fried chicken dinner -- chicken, french potato salad, and watercress vinnegrette. But the fried chicken came out miserable. We soaked in buttermilk, breaded, egged, cracker-crumbed and fried. The crust burnt. I would have put the chicken in the oven after the crumbs burnt, but our oven is broken and won't go lower than 650 degrees!
Suggestions for next time? Also, how much oil to use -- an eighth inch, quarter inch, inch?

Kim O'Donnel: Hey Boston: I posted a link to my fried chicken vid earlier in the hour, so have a looksee...you don't need to egg it up, fyi...

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Chickpeas: Why don't you add some couscous to that chickpea recipe? Maybe cook it in veggie stock?

Kim O'Donnel: Absolutely. A splendid idea...

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San Antonio, Tx.: Hi Kim! I've been making my own fresh pasta for a while. The results are great but I usually end up with a lot more than I need, especially now since I'm going from 3 roommates to 1. I really don't want to halve my recipe, so my real question is can I freeze the dough at all and then thaw and use when I need? That would also be beneficial for quick pasta nights.
(My basic recipe is 2 cups flour, 3 eggs, salt, and a bit of water).

Thanks so much!

Kim O'Donnel: What you can do is make the whole mess, cut it, then freeze it in the desired shape/length. Cut pasta does freeze very well...

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Cleveland Park, Washington, D.C.: Hi Kim -- Quick question for you. I know I've heard you talk about white beans a lot in this chat - can you please give me some basic tips/guidelines on what to do with a can of white beans to make them into a yummy side dish? Rosemary? Garlic? Do I stir-fry them? Boil them? I have some pork chops that I'm planning on making them with...

Thanks!
J

Kim O'Donnel: J,
garlic. rosemary, cayenne. salt. olive oil. if the beans are canned, drain them, rinse them. Then cook them in a skillet with all the aromatics. I am especially partial to putting these seasoned beans over roasted kale, which you can do in the oven, all together...

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ChutneyGal: Hi, I got some mango chutney for this chicken dish with rice and currants. it was not that great. Now I have a whole bottle of this stuff and don't know what to use it for. I do not want to use it with chicken again. I eat fish/seafood, avoid beef, and am a huge veggie lover. I am also trying to avoid starches...Thanks!

Kim O'Donnel: So you don't like the chutney but you want to keep eating it? Hmm...what about giving it away to a friend or workmate?

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Help!; Before I throw out all the oil!;: I have been out of town for business for 6 months, and my question is about the shelf life of the condiments in my kitchen: Are the oils (olive, vegetable, sesame), vinegars, and hot sauces all to be thrown out? All were left on the shelf, not refrigerated.

Kim O'Donnel: Taste everything. Yeah, kinda gross, but have a big glass of water on hand, and some crackers, and start tasting. A rancid oil is unmistakable.

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Brunch casserole: Not sure if it'll work for Easter brunch, but a casserole made w/ frozen hash browns, meat (ham or sausage), veggies (broccoli or peppers) and cheddar always comes through for me in a pinch and is a hit with friends.

Kim O'Donnel: Thanks for your thoughts on what appears to be a popular topic today...

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Washington, D.C.: All this fish talk spurs me to get on my soap box and please ask people to please try to make the most environmentally friendly choices when they buy fish, check out the guide from the Monterey Aquarium:
http://www.mbayaq.org/cr/seafoodwatch.asp

Kim O'Donnel: Well, yeah. I hear you, my friend. Mont Aquarium is a great source. Also, check Seafood Choices. I've had them online before.

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Baltimore, Md.: Kim, Do you have a good recipe to Thai Green Curry that does not involve to much coconut milk? I am not the biggest fan of coconut.

Thanks!

Kim O'Donnel: I did a video last year on thai green curry. I also halve the amount of coconut milk. Here's a peek at the video. Cheers.

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Mango chutney: Chicken topped w/ a little mango chutney and some diced dried apricots, wrapped in Phyllo. I'm not a big fan of mango chutney, but loved the chicken this way. The sweetness of the apricot helped i think.

Kim O'Donnel: Thanks, cherie...good one.

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Washington, D.C.: Kim, I've been experimenting with fresh ginger, and would like to have some on hand rather than having to go to the store every time I need it. Is there a trick to keeping it from drying out once you've sliced off a hunk?

Kim O'Donnel: There are folks who like to keep their ginger soaked in sherry, but I don't bother. I realize the stuff dries out, but I use it frequently enough that it doesn't seem to dire. Other readers like to freeze their ginger and then use it as needed.

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Leaves: For an online source, check www.importfood.com ... they also offer a box of fresh Thai produce, including lemongrass, galangal, and other such goodies.

And just a note, I read in one of my cooking mags that more food pros are no longer using the word "kaffir" in reference to lime leaves, as it is considered a racial slur.

Unfortunately, I cannot recall what they are calling them now.

Kim O'Donnel: Thanks for this great tip. Interesting...I had not heard of this development re: use of word 'kaffir'...it's a big no no in South Africa...but I recall that the word 'kaffir' also refers to a kind of tree...tricky.

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What's at the Farmers Markets These Days?: Hi Kim,

Missed ya. What can I find at the Dupont Circle or Courthouse Farmers Markets these days. Thanks. Have a great Easter to you and the chatters!;

Kim O'Donnel: I was in Zambia and South Africa. When I get my thoughts together, I'll share my findings and a few stories. I haven't been to market lately. I'm hoping to get there this weekend, but it's a wee early to see things harkening to spring...we need some warmer weather to get those crops going...

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Kim O'Donnel: Hey, it's time for me to run. Great to catch up with you. For those celebrating Easter, enjoy. Til next week. All best.

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