April showers do more than bring May flowers; they tell a fascinating story. Each raindrop begins as a tiny water particle clinging to dust in the atmosphere and then growing until it falls to refresh our soil and
fuel our life.

Fun fact: The smell of rain, called petrichor, comes from oils released by plants and soil. It’s nature’s way of saying, “Let’s grow!”

This month, take a moment to appreciate the beauty and purpose of every drop.

While spring is unfolding around us, I think about change — the kind that happens slowly, almost unnoticed, until one day you realize everything is different. The bare trees that stood silent through winter are now filled with life. The air is softer, the days are a little longer and the world is reawakening.

Life moves like that, too: quiet shifts, small moments and subtle transformations that shape us in ways we don’t always notice immediately. Sometimes it’s in the challenges we face, the lessons we learn or the simple decision to keep going, even when the path ahead is unclear.

This newsletter isn’t only about information; it’s about connection. It’s a way to share stories, ideas and pieces of wisdom that might make a difference in someone’s day. Maybe it’s a recipe that brings people to the table, a thought that lingers or a reminder that during the rush of life, space exists for peace, stillness and joy.

Whatever this season brings you, I hope you find time to pause, to breathe it in, to notice the quiet beauty in the everyday. And if you ever need a conversation, a helping hand or just a familiar voice, I’m here.

Wishing you warmth, renewal and all the good things this season offers.

With gratitude,

Gino Pezzani

ChickenA one-pan dish bursts with fresh spring flavors by combining juicy chicken, roasted potatoes and tender asparagus for a hearty yet light dinner.

Ingredients (Serves 4)

4 bone-in, skin-on chicken thighs

1 lb baby potatoes, halved

1 bunch asparagus, trimmed

4 cloves garlic, minced

1 lemon, sliced

2 tbsp olive oil + 2 tbsp melted butter

1 tsp Dijon mustard

1 tbsp honey (optional)

1 tsp salt

½ tsp black pepper

½ tsp paprika

1 tbsp fresh rosemary + 1 tbsp fresh thyme

½ cup chicken broth

Instructions:

Preheat oven to 400°F (200°C).

Toss potatoes with oil, salt and pepper and roast for 15 minutes.

Coat the chicken with a marinade containing the oil, butter, Dijon, honey, garlic and spices.

Toss the lemon with the coated chicken. Nestle this into the pan with potatoes. Pour the chicken broth over everything and roast for 20 minutes.

Add the asparagus and roast an additional 10-12 more minutes. Switch to broil for 2-3 minutes to add extra crispiness and then serve with pan juices.

Why You'll Love This:

• One-Pan Simplicity – fewer dishes and easy cleanup.

• Fresh, Seasonal Ingredients – bright lemon, fresh herbs, asparagus, and tender potatoes bring spring flavors to life.

• Hearty Yet Light – perfect for a satisfying meal without feelingheavy.

• Great for Meal Prep – leftovers reheat beautifully for lunch.