As I write this, it’s Sunday morning. Out of all the time periods in the week, Sunday morning is my favorite. I’ve zapped my café con leche in the microwave at least five times — I like my coffee hot. WUCF jazz is playing in the background.

I spent the earlier part of the morning in bed, sipping my coffee from my special Harrods mug, which I only use on Sundays. I love that mug so much that I’ve hand-carried it through every move since I purchased it in London in 2009.

While lounging, I priced out flights to Barcelona, Spain, and Lisbon and Porto, Portugal. I don’t know why, but there’s something comforting about searching for flights — especially on a Sunday morning. We aren’t planning a trip to Europe in the next couple of months (that I know of), but if anyone is wondering about airfare, ask me on a Sunday, and I’ll give you up-to-the-minute pricing.

Last night, after a couple of cocktails while listening to records, I decided — yet again — to rearrange the art in our bedroom. A large portion of my life is spent rearranging and redecorating the house. In our previous home in South Florida, we worked on perfecting every detail for seven years. And when it was finally perfect, we decided to sell it and move up here. Life is funny that way.

We gave away and sold so many things on the move, including two of the three dining areas we had in that home. We had a garage sale and parted with antiques, art pieces, serving dishes, glassware, clothes, records and more. We swore we’d only bring what meant the most to us. Our new home would be free of clutter.

And yet, in my free time, where can you find me? At yard sales, garage sales, estate sales, rummage sales — buying back virtually everything I’ve given away through the years. It’s a vicious cycle. Moreover, people know how much I appreciate antiques, and since collecting isn’t as popular as it once was, Oscar and I have inherited several sets of “grandma’s fine china.”

We have full tea sets — ready for afternoon tea for up to a dozen people at any time. Candelabras? We’ve got four. We adore art, and since we both paint, we have plenty of that, too. I even have a small museum of sorts going on in the laundry room. I think we’re one art piece away from having to charge admission. My Greek-icon collection, which I started when I was 13, now spans the entire dining-room wall.

Would I change any of this? No. Everything in our home has a story. It’s layers upon layers of character, textures, colors, emotions and history — mine, Oscar’s, ours, and even that of families we never met. I feel honored that people have entrusted us to carry on the legacy of items their loved ones once treasured. With the exception of the couch we replaced about a year ago, nothing in our home is new.

When we decided to move to DeLand, we did so because of its character, charm and history. My employer, the Athens Theatre, is 103 years old. Our home — one of the newer ones in town — was built just four years before I was born. The oaks in our yard are easily 150-plus years old. They, too, bring me comfort — though not so much during hurricane season.

Being able to walk into town was our biggest criterion when house hunting. It’s a mile-and-a-half each way, but it helps us get our steps in. I’ll walk anywhere — just don’t ask me to do it on a treadmill.

Most weekdays, you’ll find me strolling through town, often reminded of the old nursery rhyme: “The butcher, the baker, the candlestick maker…” I adore our town, but Main Street could certainly use a butcher and a baker. Thankfully, we have plenty of candlemakers.

One other thing Downtown has been missing? A market — a place to pick up a few things on the way home. That’s why I was so happy when Bernard’s Market opened at Northwest Square. It reminds me of the specialty markets you find in Europe and back in Miami. Their eclectic assortment of goods inspires my culinary imagination every time I wander through.

So, for this month’s column, I’m sharing recipes made from ingredients I bought at Bernard’s Market. They’re fun and simple, yet unique.

Much like my Sunday mornings spent sipping coffee, dreaming of travels and rearranging art, cooking is another way I bring a sense of comfort and creativity into my home. The recipes I’m sharing this month are inspired by my wanderings through Bernard’s Market — simple yet full of character, just like the treasures that fill my home — each with a story, a history, and a sense of belonging — places like Bernard’s Market add character to our town. If you haven’t visited yet, I encourage you to go.

Much like a cherished mug or a timeless piece of art, the little things that bring warmth, nostalgia and connection into our lives are always worth seeking out. After all, the only way a small town keeps its charm is by embracing and supporting those who pour their hearts into creating it.

First up, is a cocktail Oscar and I came up with. Bright and bursting with lemon flavor, we think it is perfect for spring!

Dolce Vita Lemonade

Ingredients:

2 ounces vodka

1 can Siciliana Limonata (made with Sicilian lemons)

1 lemon wedge, for garnish

1 lowball glass

Ice

Instructions:

Fill a lowball glass with ice. Pour in 2 ounces of vodka. Add Siciliana Limonata, and stir gently. Cut a wedge of lemon for garnish. Serve and enjoy!

Next up, is a pasta dish we created. It’s hearty, but not too heavy.  It also packs a little bit of heat. We thoroughly enjoyed it, and like most pasta dishes, it was even better the next day.

Pasta di Bernardo

Ingredients:

1 bag Felicetti Rigati pasta

6 cloves garlic, minced

1/2 red onion, roughly chopped

1 Salt & Twine Calabrian salami, cubed

A generous pinch of salt

1/4 jar tomato pasta sauce (I didn’t purchase this from Bernard’s, as I initially thought it wouldn’t need sauce. However, midway through cooking, I realized it did! Bernard’s has several great options to choose from.)

1 teaspoon Kari Kari chili-garlic crisp (contains peanuts)

4 tablespoons unsalted butter

Freshly grated Parmesan, for serving

Instructions:

In a large pan over medium-low heat, sauté the salami, garlic and onion until the salami is lightly browned and the garlic and onion are soft, about 10 minutes.

Add the tomato sauce, chili-garlic crisp and a pinch of salt. Cover, reduce the heat to low, and let simmer while the pasta cooks.

In a large pot of salted water, boil the pasta according to the package directions. When the pasta is almost ready, stir the butter into the sauce until melted. Drain the pasta, toss it with the sauce and serve immediately. Top with freshly grated Parmesan.

Lastly, for dessert, I created a traditional icebox dessert. It reminds me of the many pudding creations my grandmother Tata (Carmen) used to make. It can be made in a large dish to serve family style or in small individual coupes. I find it full of nostalgia and incredibly comforting.

Biscotti e Crema (Cookies & Custard)

Ingredients:

Homemade vanilla pudding

1 bag Mulino Bianco Baiocchi Nocciola cookies

Cocoa powder, for dusting before serving

For the Crema alla Vaniglia (Vanilla Pudding):

1/3 cup granulated sugar

3 tablespoons cornstarch

1/8 teaspoon salt

2 1/4 cups whole milk

2 large egg yolks

1 tablespoon unsalted butter

1 1/2 teaspoons pure vanilla extract

Instructions:

To prepare the Crema alla Vaniglia:

In a medium saucepan, whisk together the sugar, cornstarch, salt, milk and egg yolks. Cook over medium-low heat, whisking occasionally (about once every minute or two), until the mixture begins bubbling all over — this should take about 7 or 8 minutes.

Once bubbling, continue cooking for another 1 to 2 minutes, whisking gently a couple of times. Avoid whisking too vigorously, as this can affect the pudding’s texture. The pudding should be thickened but still pourable; it will firm up more as it cools.

Remove the saucepan from the heat, and whisk in the butter and vanilla extract. Set aside.

Assemble the dessert:

Layer the bottom of a serving dish or coupe glass with the cookies. Pour the warm pudding over the cookies, and smooth the surface with a rubber spatula. Sprinkle the cookie crumbs from the bottom of the package on top.

Chill & serve:

Cover with plastic wrap, and refrigerate overnight (at least two days is even better for softer cookies). Before serving, place a teaspoon of cocoa powder in a small sieve and lightly dust over the top. Buon appetito!