I’m a big egg person so I would always make you eggs in the morning. One of my favorite ways is just a really simple soft scramble with some chives and a little parmesan. But I’m very particular, I hate when eggs are overcooked. I don’t want them undercooked.

For lunch, lunch is kind of random – it’s not like I’m making elaborate lunches! But maybe I would make a roasted chicken with some spring vegetables.

Every time I’m coming back from a trip, I bring back with me these memories of a favorite thing that I was cooking then so I just got back from a trip from Quebec and all I want to eat now is Maple Syrup on everything. So, I might make you a very traditional Quebec Tourtiere which is a savory meat pie with a beautiful golden crust. It’s sort of like a chicken potpie, but it’s a little heavier. Or maybe a Tarte au Sucre which is a traditional Maple Sugar Tart – for dinner – just tart!