Kathy D'Agostino

"Someday you will all miss this." That was my dad, speaking to my siblings and me at supper the day after a harrowing night. We all looked down at our food and rolled our eyes, thinking he was out of his mind.

It's May. Spring has sprung and summer is coming. The days are becoming warmer and it is definitely getting greener outside. May is National Barbecue Month, which is fitting, as Memorial Day is on the 29th and many of us will host cookouts.

I don't know about you, but for me, April is the official start of spring. I know it was slow to arrive, but we now have longer days with warmer temperatures.

I wanted to approach March with an open mind. Daylight saving time starts on March 12. The spring equinox is March 20. Opening day for the Red Sox is March 30. Maybe, just maybe, it's time to turn the page on winter and think spring.

There is a lot to be said about macaroni and cheese. Thomas Jefferson fell in love with it when he visited Paris and brought the recipe back with him. He liked it so much that he had it served at a state dinner in 1802.

Nothing warms the soul in January more than comfort food, like Donnette Goodenow's shepherd's pie. (Kathy D'Agostino photo)

With several holidays coming this month, many of us are planning some sort of celebration. Some may travel to be with friends and/or family, while others may choose to have a quiet holiday at home.

Of the many blessings to celebrate this holiday, gratitude for our friends, cooks, and volunteers who help neighbors in need within our community certainly tops the list.

Once again, the humidity has descended upon us here in Maine. I thought for sure that it would be a short-lived heat wave, but I was wrong. As I listen to my air conditioner sputtering in the background, I contemplate what to make for supper.

August is here and that means only one thing in Maine: blueberry season. Those low-dwelling beauties taste the absolute best and are one of the healthiest of fruits.