Among my various and sundry skills is a keen ability to detect the change in seasons.I don’t mean the change marked by Earth’s orbit around the sun, but the one when the weather makes a definitive shift and the world relaxes into a new mood. 

In summer, it’s the first swelter, and fall, the first breeze. In winter, it’s the crispness of the air. In spring, it’s my first sneeze. 

Yes, the yellow dust of death that coats cars, pools and our sinus passages with indiscriminate abandon is a sure sign that spring is here. Still, while pollen is a most unwelcome harbinger, there is much to love about spring. 

In an effort to give this glorious season it’s just due, I’ve got a couple of other spring “p’s” to get us thinking about warmer, brighter days ahead.



If you’ve been…well, anywhere, really…you’ve probably noticed bolder, brighter colors and designs dominating threads this spring. After making an appearance quietly in the past two years, whimsical, seamless patterns, repeating prints and even some retro designs have redoubled their presence (Maui and Sons, anyone?). 

Patterned button downs and patterned pocket tees are a style way to welcome in spring. With their energetic and bold presentations, they’ll give your wardrobe the freshness it needs to welcome the world back to life.



The classics always have a place in my heart, and primavera is an enduring—some might even say ancient—culinary preparation style that has its etymological roots in springtime. 

Primavera is Spanish word with Latin roots that roughly translate to “first of spring.” Most traditionally, a primavera dish would feature an assortment of vegetables from the first spring harvest. Chicken, pasta or even pizza primavera are light and flavorful culinary fare that celebrates the earthier elements of the verdant season. Give this Williams and Sonoma recipe a try—and don’t limit yourself on the vegetables!



I’m not telling you anything new by letting you know that tequila makes the world go around. I am telling you that there is a far better way to drink tequila than in your run-of-the-mill margarita, and that’s its cousin, the paloma.

This refreshing, but complex cocktail includes reposado tequila, grapefruit juice, and often sugar, agave syrup or honey. It’s excellent with a salted rim, and is topped off with plain or flavored club soda to give it that effervescence any spring cocktail needs. Here’s a tried and true recipe from Epicurious if you’d like to give it a try.

I’ll take it a step further and give you a pro-tip: skip the syrup and swap out that club soda for your favorite sparkling white wine or prosecco to get your fizz and sweetness the wine-lover’s way. The beauty of the paloma is that it’s a dynamic and flexible cocktail that allows you to play around with other liquers like St. Germain