Matt, we did it. Our community raised $10,000 for the amazing organization on the rise, which takes

care of homeless and formerly homeless people, and you and I are going to celebrate this amazing achievement of our community by giving them a little behind the scenes bonus chit chat.

Thank you so much to our community. It's amazing. I never doubted that we would get here, but it's still a wonderful delight to have arrived here.

So, Matt, this fundraiser is spring-themed. Yeah. And it is the beginning of spring, spring is upon us.

Spring has sprung.

Spring is about to spring.

Spring is about to spring.

And we both love to cook and we both love to eat and I am wondering

what some of your favorite spring recipes are. When I think spring I think three things and these are all very simple recipes

So you might have to talk me through like maybe some more sophisticated ways that I could use some of these ingredients

Because when I think spring I think asparagus.

Ooh. Asparagus is never better than spring. You have to harvest it in the spring

before it, you know, grows. Is that the word I'm looking for, yeah.

It grows and sprouts and shoots.

It becomes big and doesn't look like asparagus anymore.

So asparagus and then eggs?

Yep.

I know eggs are available year round, I just associate them with spring, probably because of Easter.

And then rhubarb, which I love. I find rhubarb delicious. So I have a spiced rhubarb jam that I make with just rhubarb and then port wine and then a variety of spices, allspice and clove and nutmeg and ginger, lots of ginger. It's a really

delicious jam and it's lovely to put on toast in the spring especially when

the rhubarb's fresh and rhubarb like jams really well it stews down really well.

Asparagus I feel like is best when it's just just like oven roasted asparagus

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