Such is March.
Meanwhile... thanks to the Cooking Channel, I saw Michael Symon make this roasted garlic-lemon-parsley schmear and pretty much had to try it right away.
Pictured here on filet mignon with tomatoes, sautéed asparagus, and spinach and arugula with crumbled blue cheese and cranberries. And, of course, my vinaigrette, which is pretty much like everyone else's: dijon or stone ground mustard, honey, red wine vinegar, shallots if I have them, pepper, extra virgin olive oil.
Oh, and that glass of wine is St. Supéry's 2007 Cabernet Sauvignon—a favorite.