It all started with the morning barn chores—and collection of eggs with Sammie. Breakfast was french toast—made with duck eggs and the subtle addition of brown sugar, salt and pepper. Scott came to visit, so impromptu lunch became an omelette with local ham and cheese. Snacks included last year's defrosted Zucchini Tea Bread and, yes, egg salad with grain mustard and spices (served with cornichon pickles and dark bread). Dinners on now! Lamb stew—shanks slow cooked with last year's root veggies, 2012 home-canned tomatoes, a veggies base—later topped off with red wine. It's a cooking day. Fun.