If I didn’t know better, I’d think it was spring outside. 62 degrees, and higher tomorrow! Which brings to mind Arab Spring, which segues cleverly to my Middle Eastern dinner. We’re having: a fresh eggplant salad, using sautéd ‘graffiti’ eggplant (the purple and white striped ones), grilled roma tomatoes and chilies, olives, garlic, spices, and fresh herbs; a tandoori-style roasted chicken with potatoes and carrots, in a middle eastern spiced yogurt marinade; yellow basmati rice; and a coconut custard with rosewater, cardamom, apricots, sultanas, cashews, almonds, and sweet spices. I think I may have outdone myself this time.