Fantastic Fiddleheads
For those of you who haven't had them, these are the tastiest greens on the planet. We call them fiddleheads because of their resemblance to the musical instrument.
They are a type of Ostrich Fern. Not all are edible, so make sure you know what you're doing before you go and pick them yourself. Maritimers are the most avid consumers of this delectable fern.
These are some that my sister cooked up for us this past weekend. Thanks Lawana!
Meeting Lorna at Hemingway's!
Visiting Family in Ottawa!
My friend Richard and I are headnig to Ottawa! I hope we get through Customs ok. 
Raid
So Raid has a commercial for Ant poison. The theme is to kill the ants OUTSIDE before they come inside.
This annoys me greatly. If the ants aren't inside, LEAVE THEM ALONE. There's no good reason to drench your property in poison. Do you want your pets and children rolling around in that crap? It also leaches out into our ground water.
STOP THE INSANITY!
Spring Is In The Air!
Pics from yesterday's walk. Its Spring, so there are flowers EVERYWHERE. Prolly why we were sneezing our heads off...
As usual, if you'd like full quality copies, just leave a comment.
Stumbler
I've been using this software for a long time and I still find it addictive. Its called Stumbler. It runs as an addon to Firefox. You click it, and it takes you to a random website that other people have recommended. You can then say you either like or dislike the site and it will learn what your tastes are! I LOVE IT! Check it out!
Steve's Birthday Party!
Adding comments is fixed.
To those of you that tried to add comments... I fixed it. Try to comment again!
TWO-POTATO SALAD WITH MUSTARD DRESSING
Here's the recipe I was telling you about Moriah! Lemme know if you try it and like it.
prepared in 45 minutes or less.
1 pound boiling potatoes
(preferably yellow-fleshed),
quartered lengthwise and cut
crosswise into 3/4-inch pieces
1 pound sweet potatoes,
quartered lengthwise and cut
crosswise into 3/4-inch pieces
1 tablespoon white-wine vinegar
2 tablespoons Dijon-style mustard
1/4 cup olive oil
1/4 cup finely chopped onion
1/4 cup finely chopped red bell
pepper
2 tablespoons finely chopped
sweet gherkin
In a steamer set over boiling water arrange the boiling potatoes, top them with the sweet potatoes, and steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender. Transfer the potatoes to a bowl and let them cool. In another bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the dressing to the potatoes with the onion, the bell pepper, and the gherkin and combine the salad well.
Serves 6.
Gourmet
July 1991