On lambs, lentils and limes.

Last Friday night saw the rising of a Full Buck Moon. It's the time of the year when the new antlers of buck deer push out of their foreheads in coatings of velvety fur. I should have cooked a hearty venison stew, but here in the south it's unseasonably warm. So with a nod to Winter, I cooked lamb and lentil soup and then after that, with another nod to a Winter that isn't, and all of these balmy days - a key lime pie.

Recipes over at my food column at H triple S.

As the years flash by, I realize over and over again how lucky I am to have friends that span decades. Here's to them, and to many more meals around my table.