Before wishing you a wonderful spring, I really wanted to say thank you from the bottom of my heart for the sweet comments you left on my last video—your encouragement means a lot to me. In this slow living day between Milan and the mountains, I share two cozy, very “go with the flow” recipes and a little glimpse of what spring looks like up in the Alps. I missed our mountain house so much, and walking into a garden full of wild flowers honestly almost brought me to tears. In the kitchen, I tested pork medallions with apples (inspired by one of your suggestions—maybe Greek? correct me if I’m wrong!). I didn’t follow a strict recipe: I mixed honey, mustard, and red wine into a sauce, poured it over onions and apples with rosemary and bay leaf, and baked everything until it turned unbelievably tender. I also baked daikon to diversify our diet (I love it baked, and raw in salads too). Then I recreated the cozy “farmhouse dessert mood” at home with a strawberry cake: a fluffy sponge, custard turned into diplomatic cream with whipped cream, and lots of strawberries. Between foraging memories (dogtooth violets as a child!) and simple, genuine food, this video is basically my idea of spring: quiet joy, seasonal ingredients, and nature slowly waking up.