Break free of the walls and celebrate spring outside. Tennis, golfing and bicycling are all highlighted as the sun’s warmth swings south again. I love picnics, too. For the little energetic outings my black-eyed pea pie adds protein and it can be packed away on a golf cart, bike bag, beach bag or road trip. Kelly’s Black-eyed Pea Pie: The night before, prepare a pot of black-eyed peas. Stir frequently during the last 30 minutes of cooking to make the mixture thicker. Add 1 tablespoon of sugar for flavor. Refrigerate overnight. Bake cornbread layered thin and well-done, but not burned. Top with the chilled black-eyed pea paste. Top that with Cheddar cheese. This can be heated just before serving, eaten cold or pre-baked, for a picnic or bike ride. For a more leisurely spring celebration, try Michael’s blueberry yogurt drink which consists of 1 cup of Greek yogurt, 1/2 cup of fresh blueberries and 1 jigger of vodka for an afternoon basking in the spring sun. © Kelly McBride Loft