Wow, what a busy week; it’s just that time of year.

I want to give a big shout out to the Southport Fire Department for letting me be a part of their spring celebration. Volunteer firefighters are incredible people. Both of my grandfathers, Albert Orne and Harvey Blake, volunteered for many, many years. I am incredibly proud of them both. I’m going to give a big shout out to all of our fine young and older volunteers on our peninsula. They deserve lots of praise and thank you for putting their lives on the line. Not only when they have to go out on a call for a fire, but, they all step up if there is a car accident, flooding, cat in a tree, and more. Blessed to know so many brave women and men. Thank you and god bless you all.

OK, well it is Sunday afternoon and it is 50 degrees outside ... spring is coming. Time to fire up that grill; dust her off and clean her up, I’m so ready to grill.

What’s cooking? Well, I’ve gone up to Pinkham’s and bought two beautiful steaks. This is so easy to do. Let the steaks come to room temperature before grilling. I drizzle EVO and all kinds of spices I put together for grilling season: salt, pepper, garlic and onion powder, a little truffle salt, a pinch of basil and oregano. Shake it all up in a Mason jar and if you make enough, it should last you for most of the summer. You can make it your own by adding whatever you have for spices.

I like nuts in my salad so what I do is melt a half a stick of real butter and sauté both almonds and pecans, a cup of each. (I put the leftover nuts in a plastic container and they keep for months.) Add a little real honey, salt, and a dash of pepper and brown them up and put them on parchment paper to cool.

My hubby would eat just iceberg lettuce if I let him, LOL; not bashing iceberg but I like romaine, lots of mixed dark greens, carrots, cucumber, sweet Vidalia onion, some cranraisins, sweet peas, etc.

Now comes the grilling part. I like my steak rare and my wonderful husband likes his well done. But now he eats it medium to medium rare, after years of finally making him understand I don’t cook hockey pucks.

Building your big gorgeous salad: Get your base on a plate or big bowl, slice your steak up — let it rest, of course, after grilling — slice and add your nuts, steak and your crumbled blue cheese. Yummy. Now your dressing. This is something my grandmother Evelyn made always equal parts of EVO and vinegar — half cup each — and all of the above ingredients for your steak and salad. I’ve even added a teaspoon of mustard depending on my mood.

So happy to see Waves and Robinson’s Wharf open, a sure sign spring is coming. Remember Brady’s is on a well-deserved vacation, be safe guys.

Enjoy your week. It looks like lots of sunshine is on the way.

Be thankful for what you have, not what you don’t have. Stay kind and keep it real.