The nice people at Lindsay olives sent me some samples of their “Naturals” line. Ernie is a fan. He not, however, a fan of having his picture taken:
We had a first course of creamy fava bean soup that my dashing husband declared was “like restaurant food.” 
The comment was mainly observation, with a dash of compliment on the side. It was rich and creamy (what with the heavy cream I added) and perfect, as long as one only ate a little of it. A huge bowl would have rendered me ill. But a tiny ramekin of it topped with minced chives was divine. Shell 3 pounds of fava beans. Blanch them in salted water for 3 minutes. Run through a food mill or shell them again. Cook resulting beans in 1/2 cup chicken broth until very soft, mushy even. Whirl in a blender until super-duper smooth. Heat over lowest possible heat, add salt to taste, and stir in 1/4 to 1/2 cup heavy cream. Serve in tiny portions garnished with minced chives. The chives are key. Do not skip the chives.
Our main course was my attempt to fix the spring vegetable couscous (cuckoo!) I made last week. Sadly, I must try again (yes, I’m secretly pleased because even the less perfect versions are delic!)–someone, and I’m not saying who (me?) bought two bags of English peas and no snap peas AND I forgot to ask my intern not to shell and use ALL the favas yesterday. The couscous (cuckoo!) lacked the wide variety of spring vegetables I had planned, but the peas and spring onion couscous (cuckoo!) with feta was tasty. I’ll work on it. I’ll get back to you.
p.s. Happy Birthday Mom!
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