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Cashew butter cupcakes. Happy father's day!

The thing about dill is, a little goes a long way because the flavour packs such a punch. While it's still fresh, use it on fish (baked or grilled or put it with breadcrumbs for coating fillets); it's really nice in potato salad or any salad dressing, also good chopped and stirred into mayo/sour cream for a dip. I don't know if you want to get into pickling/canning, but that's the other big thing I use it for when it's fresh, making dill pickles. Once you're sick of eating dill on everything, pick it all, lay it out on a sheet of tinfoil and lay it on a cookie sheet. You can either leave it out in a sunny spot to dry, or bake it in a really low oven for an hour or two, until all the moisture is completely gone. Then rub it with your finger tips to get all the stems out, and you'll be left with a nice compact batch of dried dill slivers, pretty much like what you'd buy at the store in the dried herbs/spices section. Put it into a small jar and use it for the rest of the year.