As you should! Just teasing my friend. I got accused of “hectoring” on another thread, so was making a joke. 
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I can take the occasional hector. And I make the occasional frittata. My wife doesn’t really like eggs. So this version seems to suit her. It’s normally 3 eggs to a cup of heavy cream. Today I used four because that emptied the carton.
But you and I spend about 99% of our time together in agreement. We can overlook the 1% of the time you are wrong.
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That’s PREPOSTEROUS!!!
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At risk of hectoring, that’s incredible but it’s not complete spring bounty without soft shells and shad roe!
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My buddy, a Flannery aficionado in CO, just sent me the Flanger mug from the Urban Dictionary store in San Francisco.
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Dad came over and he loves his steak.
Filets before and after.
Green beans with mushrooms, whipped cauliflower, filet with crabmeat and hollandaise. The egg yolks were very orange and the butter grass fed. The hollandaise got a bit too hick as it sat.
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It’s not pretty, but this was last roast from the last cow I’ll ever buy. (I’m mostly cooking for one these days.) Rump roast, carrot, onion, shallot, from Serious Eats via The Pioneer Woman. Super easy. Best on day three when I resupplied more veggies.
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Grilled Branzino, Broccolini, Rainbow Chard, Ramp Vin
I made a big batch of ramp coulis to preserve my pickings, and so will be using it throughout the week. This was a combo of lemon juice, the ramp coulis, Dijon and olive oil. Tasty and healthy on a Monday 
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I’ve got a 30 year running joke calling my buddy a philistine for getting crabmeat on his fillet at Galatoire’s. I’m not a surf & turf eater but I have to admit I would enjoy that plate of food. Nothing new though, everything you make looks delicious!
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I know at some point I have done the same at Galatoire’s, but not this specific combo.
I don’t disagree with surf and turf in general. But Crab/Hollandaise/Filet is an exception to my rule. Kind of like getting jumbo lump added to the top of a softshell. Sounds curious, works marvelously. I thought about doing a crabcake with the filet, but ran out of steam.
Seriously, your leftovers are head and shoulders above my best efforts for a main course. 
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You are too kind. When the ingredients are so pretty, it’s much easier to make them look good!
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