ONLY A FEW OF THE THINGS I'LL MISS

The way your house smells - like a lifetime of love and laughter and some kind of amazing perfume; If I could only bottle it up and keep it.

Your voice. Your laugh. Your warmth. Your hands. Your love. The way you'd say "ho-ney," drawing it out long and sweet, like you were the one who gave the word its meaning when you spoke of any one of us. 

The way you'd make me laugh so hard telling one of your hilarious stories, I'd cry. The way you were always so beautiful, in every way - completely timeless. The way I'd dread saying goodbye to you most of all whenever I had to leave home. We'd both cry our faces off until we were soggy messes. You'd press some money into my hand like a secret hand shake and remind me to "do something nice" for myself... 

The way you made everyone feel so special. The way you made everyone feel so loved.

Juanita Boone Wisman, they broke the mold when they made you. I love you so much. Rest in peace, my dear Nannie.

FLOWERING GARLIC CHIVES

I've never met an allium I don't like, and flowering garlic chives are certainly no exception to that rule. Not only are they gorgeous, they're tasty, too. Whenever I spot these gems at the farmer's market, I've got to snag some. They've got a delightfully mild garlic flavor to them, and also possess some onion/chive-like qualities - a veritable one-stop flavor shop of sorts. Chop and add to an omelet, a soup or salad, or make some delicious compound butter. The possibilities are endless.

Here's a recipe for compound butter I've made using flowering garlic chives. Enjoy!

FLOWERING GARLIC CHIVE COMPOUND BUTTER
1 large bunch flowering garlic chives
1/2-1 cup unsalted butter, room temperature

Finely chop or place the green stems in a food processor and pulse a few times. Break apart bulbous flower heads by hand. Mix both in a bowl with desired amount of butter warmed to room temperature. Add sea salt if desired. You can store mixture in any container, or place in parchment paper to roll into a log or ball. Cool in refrigerator until desired consistency is reached. Serve any way you'd like!

HAI KAI, PARIS

If you find yourself hungry and in Paris, or frankly in Paris at all, I'd say Hai Kai is not to be missed. Since it was merely a last minute local dinner recommendation from my hotel, in a moment of hangry desperation, I can't say I had high expectations. However, it was easily the best dinner I had in my month in France.

Owner Gaby Benicio makes you feel so welcome, you might think you're dining in a friend's trendy (yet cozy) Parisian apartment. As fun as it's confetti-tape sign purports, it's also the most creative meal I've had in a long time. Chef Amélie Darvas serves playful dishes, where unexpected flavors come to mingle.  One course was a broth so frothy and savory, that it prompted me to start telling my friend about my favorite bone broth recipe. Only later we found out the stock was made simply, "from bread." I couldn't believe my ears... or my taste buds.

Hai Kai's menu changes daily, according to fresh local market deliveries and seasonal ingredients. Prepare to be wowed.