What started as a few seeds and small transplants in February has become a real, producing container garden. The herbs are thriving, strawberries are coming in almost every day, the peppers and tomatoes are growing strong, and even the carrots are making themselves known. This update shares what has changed, what has surprised me, and the adjustments I have made along the way, including a few lessons the garden has taught me about patience, faith, and showing up every morning

Spring calls for something fresh, colorful, and beautiful on the table — and nothing delivers quite like a seasonal charcuterie board. This spread features creamy brie, rich aged gouda, Italian salami, prosciutto, and a rainbow of fresh fruit, all finished with honey, fig jam, and fresh flowers. Whether you're hosting Easter brunch or simply welcoming warmer days, this board comes together quickly and looks like a work of art.