Here we are...March has arrived! The Spring season is God's promise to us of sweeter times. All the cold, gray days will very soon be just a memory. Do you spend time on your porch? Or perhaps, your deck or outdoor living area? I suppose front porches are not too easy to find anymore. My grandmother had the most wonderful and spacious porch where many summer days and nights were spent solving the world's problems. Neighbors would pass by and we all would wave and exchange happy conversations. Old friends and distant cousins would come to visit on Sundays after church and we would catch up on all the people we knew together. Naps could be taken in the warm sun and only the chirping of birds could be heard in that quiet little town. We could begin to smell dinner cooking from the kitchen and knew it was time to wake up from our naps. Grandmother would then come out to sit with our Grandpa and the porch swing would then begin to squeak, as they would gently push the swing back and forth. Perhaps many of our problems could be solved on porch swings. Perhaps more families could stay connected and feel closer on porch swings than behind smart phones and computers..... A delicious salad to make for Spring dinners...... BLT PASTA SALAD 12 ounces corkscrew-shaped pasta 1/2 cup milk 12 ounces lean bacon 3 medium ripe tomatoes, cut into chunks 1 tablespoon chopped fresh thyme 1 clove garlic, minced Kosher salt and freshly ground pepper 1/2 cup mayonnaise 1/4 cup sour cream 4 tablespoons chopped chives or scallion greens 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta. Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature. This salad looks gorgeous served in a trifle bowl!