We had a tomahawk steak. It was a little on the small side for that cut, about 2.5 lb. It turned out nicely, though a little underdone for my
wife's taste. We had some fiddleheads and a salad with blue cheese
dressing with it.
For dessert we had fresh local strawberries. We can get imported berries throughout most of the year, but it is always a special treat to have
the local berries.
For dessert we had fresh local strawberries. We can get imported berries throughout most of the year, but it is always a special treat to have
the local berries.
On 6/2/2025 10:16 AM, Dave Smith wrote:
For dessert we had fresh local strawberries. We can get imported
berries throughout most of the year, but it is always a special treat
to have the local berries.
There are many strawberry growers in this area so local is easy to find,
but I don't buy them except on rare occasion. They are picked to ship
so they are not as ripe as they should be. Often, they have white tops.
Occasionally, I will find some that are all read, not perfect but
reasonably edible.
Bet I used to get from the farmer's market in CT from Rachel's Berries. Picked that day, fully ripe, I'd be eating them on the way home. No
sugar needed.
On 2025-06-02 10:12 a.m., Ed P wrote:
On 6/2/2025 10:16 AM, Dave Smith wrote:
For dessert we had fresh local strawberries. We can get imported
berries throughout most of the year, but it is always a special treat
to have the local berries.
There are many strawberry growers in this area so local is easy to
find, but I don't buy them except on rare occasion. They are picked
to ship so they are not as ripe as they should be. Often, they have
white tops.
Occasionally, I will find some that are all read, not perfect but
reasonably edible.
Bet I used to get from the farmer's market in CT from Rachel's
Berries. Picked that day, fully ripe, I'd be eating them on the way
home. No sugar needed.
The only ones worth eating are from your own garden or from "pick-your-
own" growers.
On 6/2/2025 10:16 AM, Dave Smith wrote:
For dessert we had fresh local strawberries. We can get imported
berries throughout most of the year, but it is always a special treat
to have the local berries.
There are many strawberry growers in this area so local is easy to find,
but I don't buy them except on rare occasion. They are picked to ship
so they are not as ripe as they should be. Often, they have white tops.
Occasionally, I will find some that are all read, not perfect but
reasonably edible.
Bet I used to get from the farmer's market in CT from Rachel's Berries. Picked that day, fully ripe, I'd be eating them on the way home. No
sugar needed
On 2025-06-02 10:12 a.m., Ed P wrote:
Occasionally, I will find some that are all read, not perfect but
reasonably edible.
Bet I used to get from the farmer's market in CT from Rachel's
Berries. Picked that day, fully ripe, I'd be eating them on the way
home. No sugar needed.
The only ones worth eating are from your own garden or from "pick-your-
own" growers.
We had a tomahawk steak. It was a little on the small side for that cut, about 2.5 lb. It turned out nicely, though a little underdone for my
wife's taste. We had some fiddleheads and a salad with blue cheese
dressing with it.
On 2025-06-02 10:12 a.m., Ed P wrote:
On 6/2/2025 10:16 AM, Dave Smith wrote:
For dessert we had fresh local strawberries. We can get imported
berries throughout most of the year, but it is always a special treat
to have the local berries.
There are many strawberry growers in this area so local is easy to
find, but I don't buy them except on rare occasion. They are picked
to ship so they are not as ripe as they should be. Often, they have
white tops.
Occasionally, I will find some that are all read, not perfect but
reasonably edible.
Bet I used to get from the farmer's market in CT from Rachel's
Berries. Picked that day, fully ripe, I'd be eating them on the way
home. No sugar needed.
The only ones worth eating are from your own garden or from "pick-your-
own" growers.
On 6/2/2025 1:32 PM, Graham wrote:
On 2025-06-02 10:12 a.m., Ed P wrote:
On 6/2/2025 10:16 AM, Dave Smith wrote:
For dessert we had fresh local strawberries. We can get imported
berries throughout most of the year, but it is always a special treat
to have the local berries.
There are many strawberry growers in this area so local is easy to
find, but I don't buy them except on rare occasion. They are picked
to ship so they are not as ripe as they should be. Often, they have
white tops.
Occasionally, I will find some that are all read, not perfect but
reasonably edible.
Bet I used to get from the farmer's market in CT from Rachel's
Berries. Picked that day, fully ripe, I'd be eating them on the way
home. No sugar needed.
The only ones worth eating are from your own garden or from "pick-your-
own" growers.
I see signs for fresh local strawberries at a nearby produce stand.
Frankly, I do not like the taste of strawberries.
On 6/2/2025 10:16 AM, Dave Smith wrote:
We had a tomahawk steak. It was a little on the small side for thatI sure do wish I could find fiddleheads! They don't grow this far
cut, about 2.5 lb. It turned out nicely, though a little underdone
for my wife's taste. We had some fiddleheads and a salad with blue
cheese dressing with it.
south. Allegedly they are available frozen but I've sure never seen
them in a freezer case.
Jill
On Mon, 2 Jun 2025 16:52:44 -0400, Jill McQuown
<j_mcquown@comcast.net> wrote:
On 6/2/2025 1:32 PM, Graham wrote:
On 2025-06-02 10:12 a.m., Ed P wrote:
On 6/2/2025 10:16 AM, Dave Smith wrote:
For dessert we had fresh local strawberries. We can get imported
berries throughout most of the year, but it is always a special treat >>>>> to have the local berries.
There are many strawberry growers in this area so local is easy to
find, but I don't buy them except on rare occasion. They are picked
to ship so they are not as ripe as they should be. Often, they have
white tops.
Occasionally, I will find some that are all read, not perfect but
reasonably edible.
Bet I used to get from the farmer's market in CT from Rachel's
Berries. Picked that day, fully ripe, I'd be eating them on the way
home. No sugar needed.
The only ones worth eating are from your own garden or from "pick-your-
own" growers.
I see signs for fresh local strawberries at a nearby produce stand.
Frankly, I do not like the taste of strawberries.
<https://treenawynes.ca/wp-content/uploads/2017/05/angry-nun-300x200.jpg>
On 6/2/2025 10:16 AM, Dave Smith wrote:
We had a tomahawk steak. It was a little on the small side for thatI sure do wish I could find fiddleheads! They don't grow this far
cut, about 2.5 lb. It turned out nicely, though a little underdone
for my wife's taste. We had some fiddleheads and a salad with blue
cheese dressing with it.
south. Allegedly they are available frozen but I've sure never seen
them in a freezer case.
On 2025-06-02 4:49 p.m., Jill McQuown wrote:
On 6/2/2025 10:16 AM, Dave Smith wrote:
We had a tomahawk steak. It was a little on the small side for thatI sure do wish I could find fiddleheads! They don't grow this far
cut, about 2.5 lb. It turned out nicely, though a little underdone
for my wife's taste. We had some fiddleheads and a salad with blue
cheese dressing with it.
south. Allegedly they are available frozen but I've sure never seen
them in a freezer case.
They are a little more common here now than they used to be. My wife had
told me there is a fiddlehead farm in Port Colborne. I did an online
search and found that this is the only fiddlehead farm in North America. Well, according to an 18 year old news article, it was the only one.
They used to be picked in the wild in New Brunswick. They were seldom available and were expensive. This week's batch was quite cheap... for fiddleheads.
I don't recall ever seeing frozen fiddleheads. They have always been a seasonal thing for us.
On 6/2/2025 6:59 PM, Dave Smith wrote:
On 2025-06-02 4:49 p.m., Jill McQuown wrote:Many years ago there was a poster to this ng (Kendall Stratton) who
On 6/2/2025 10:16 AM, Dave Smith wrote:
We had a tomahawk steak. It was a little on the small side for thatI sure do wish I could find fiddleheads! They don't grow this far
cut, about 2.5 lb. It turned out nicely, though a little underdone
for my wife's taste. We had some fiddleheads and a salad with blue
cheese dressing with it.
south. Allegedly they are available frozen but I've sure never seen
them in a freezer case.
They are a little more common here now than they used to be. My wife
had told me there is a fiddlehead farm in Port Colborne. I did an
online search and found that this is the only fiddlehead farm in North
America. Well, according to an 18 year old news article, it was the
only one. They used to be picked in the wild in New Brunswick. They
were seldom available and were expensive. This week's batch was
quite cheap... for fiddleheads.
lived in Maine. He picked and sent some resh fiddleheads to me in TN.
It was a comedy of errors because it was shipped in a container with dry
ice. I came home from work to find a note on the door with a notice
saying I wasn't home so it had been returned to the Post Office. I took
the note off the door and drove to the Post Office. I understand you
have my package? Oh! They had put it back on the truck and it's back
out for delivery. I drove home. It wasn't there. Another note about a delivery attempt on the door. I called. Oh, well they brought it back
here because you weren't home. DUH, I was just there! Back and forth
like that. Finally, stay there, they are on the way. I finally did get them. Fresh fiddleheads, still cold. They were delicious!>
I don't recall ever seeing frozen fiddleheads.
Many years ago there was a poster to this ng (Kendall Stratton) who
lived in Maine. He picked and sent some resh fiddleheads to me in TN.
It was a comedy of errors because it was shipped in a container with dry
ice. I came home from work to find a note on the door with a notice
saying I wasn't home so it had been returned to the Post Office. I took
the note off the door and drove to the Post Office. I understand you
have my package? Oh! They had put it back on the truck and it's back
out for delivery. I drove home. It wasn't there. Another note about a >delivery attempt on the door. I called. Oh, well they brought it back
here because you weren't home. DUH, I was just there! Back and forth
like that. Finally, stay there, they are on the way. I finally did get >them. Fresh fiddleheads, still cold. They were delicious!>
I don't recall ever seeing frozen fiddleheads. They have always been aThey definitely are seasonal and regional. But yes, I have heard of
seasonal thing for us.
them being sold frozen. They aren't something I can find.
They are a little more common here now than they used to be. My wife had
told me there is a fiddlehead farm in Port Colborne. I did an online
search and found that this is the only fiddlehead farm in North America. Well, according to an 18 year old news article, it was the only one.
They used to be picked in the wild in New Brunswick. They were seldom available and were expensive. This week's batch was quite cheap... for fiddleheads.
I used to have issues with the price. IMO, they had a taste similar to asparagus. They are available at the same time. It was hard to spend a
lot more for fiddleheads when I would get the flavour fix from asparagus
for a fraction of the price. I usually opted for the much cheaper
asparagus.
I don't recall ever seeing frozen fiddleheads. They have always been a seasonal thing for us.
On Mon, 2 Jun 2025 22:59:18 +0000, Dave Smith wrote:
I don't recall ever seeing frozen fiddleheads. They have always been a
seasonal thing for us.
Those ferns don't have much taste but if I see those at the farmer's
market, I'll get some. The ones here are mostly foraged in the Forrest.
They are quite delicate things.
https://photos.app.goo.gl/YdNJpLAck6QJWLcB7
On 2025-06-02 10:03 p.m., dsi1 wrote:
On Mon, 2 Jun 2025 22:59:18 +0000, Dave Smith wrote:
I don't recall ever seeing frozen fiddleheads. They have always been a
seasonal thing for us.
Those ferns don't have much taste but if I see those at the farmer's
market, I'll get some. The ones here are mostly foraged in the Forrest.
They are quite delicate things.
https://photos.app.goo.gl/YdNJpLAck6QJWLcB7
Wait a sec. Are you talking about mature ferns or the fiddleheads? There
are a lot of different ferns and not all of them are good. Not all of
them are edible. It is usually the oyster ferns that are harvested in
most places. It is a very short season. And.... they have flavour.
On Tue, 3 Jun 2025 2:45:54 +0000, Dave Smith wrote:
Wait a sec. Are you talking about mature ferns or the fiddleheads? There
are a lot of different ferns and not all of them are good. Not all of
them are edible. It is usually the oyster ferns that are harvested in
most places. It is a very short season. And.... they have flavour.
These are wild Hawaiian fern shoots called pohole. They are quite
delicate and blanched in water for only 1-2 minutes. The mainland
fiddleheads require longer cooking times.
On 2025-06-03 4:25 a.m., dsi1 wrote:
On Tue, 3 Jun 2025 2:45:54 +0000, Dave Smith wrote:
Wait a sec. Are you talking about mature ferns or the fiddleheads? There >>> are a lot of different ferns and not all of them are good. Not all of
them are edible. It is usually the oyster ferns that are harvested in
most places. It is a very short season. And.... they have flavour.
These are wild Hawaiian fern shoots called pohole. They are quite
delicate and blanched in water for only 1-2 minutes. The mainland
fiddleheads require longer cooking times.
Indeed. The oyster fiddleheads do take a lot longer to cook than most
green vegetables.
https://www.youtube.com/watch?v=cVJzdiYFD2M
On Tue, 3 Jun 2025 13:41:21 +0000, Dave Smith wrote:
On 2025-06-03 4:25 a.m., dsi1 wrote:
On Tue, 3 Jun 2025 2:45:54 +0000, Dave Smith wrote:
Wait a sec. Are you talking about mature ferns or the fiddleheads?
There
are a lot of different ferns and not all of them are good. Not all of
them are edible. It is usually the oyster ferns that are harvested in
most places. It is a very short season. And.... they have flavour.
These are wild Hawaiian fern shoots called pohole. They are quite
delicate and blanched in water for only 1-2 minutes. The mainland
fiddleheads require longer cooking times.
Indeed. The oyster fiddleheads do take a lot longer to cook than most
green vegetables.
https://www.youtube.com/watch?v=cVJzdiYFD2M
I don't use the name "fiddlehead" since they don't resemble the mainland counterpart at all. It's a whole nother plant.
Breakfast this morning was loco moco. Theoretically, one should be able
to make loco moco in most places on Earth. It's likely that most non-Hawaiians would make it with long grain rice. That would be
incorrect.
On 2025-06-02 10:03 p.m., dsi1 wrote:
On Mon, 2 Jun 2025 22:59:18 +0000, Dave Smith wrote:
I don't recall ever seeing frozen fiddleheads. They have always been a
seasonal thing for us.
Those ferns don't have much taste but if I see those at the farmer's
market, I'll get some. The ones here are mostly foraged in the Forrest.
They are quite delicate things.
https://photos.app.goo.gl/YdNJpLAck6QJWLcB7
Wait a sec. Are you talking about mature ferns or the fiddleheads? There
are a lot of different ferns and not all of them are good. Not all of
them are edible. It is usually the oyster ferns that are harvested in
most places. It is a very short season. And.... they have flavour.
We had a tomahawk steak. It was a little on the small side for that cut, about 2.5 lb. It turned out nicely, though a little underdone for my
wife's taste. We had some fiddleheads and a salad with blue cheese
dressing with it.
For dessert we had fresh local strawberries. We can get imported berries throughout most of the year, but it is always a special treat to have
the local berries.
We had a pork tenderloin. Around noon I stripped off the connective
tissues and prepared a marinade. It was one part lime juice to two parts olive oil, some low sodium soy sauce, pepper, cumin, Dijon mustard,
chipotle powder, chili powder, a couple cloves of garlic crushed and
about an inch of ginger root grated. My wife did the cooking on the
gas BBQ. She grilled it 2 minutes on each side over direct heat and then turned off the burner underneath and did it for another 8 minutes
offset. It was perfectly cooked and the taste was great.
We had some air fryer roasted potatoes, asparagus and a salad with it.
On Sun, 22 Jun 2025 23:29:24 +0000, Dave Smith wrote:
We had a pork tenderloin. Around noon I stripped off the connective
tissues and prepared a marinade. It was one part lime juice to two parts
olive oil, some low sodium soy sauce, pepper, cumin, Dijon mustard,
chipotle powder, chili powder, a couple cloves of garlic crushed and
about an inch of ginger root grated. My wife did the cooking on the
gas BBQ. She grilled it 2 minutes on each side over direct heat and then
turned off the burner underneath and did it for another 8 minutes
offset. It was perfectly cooked and the taste was great.
We had some air fryer roasted potatoes, asparagus and a salad with it.
I made some pancakes with blueberry and lingonberry jam. My daughter
made the blueberry jam, the lingonberry jam was from IKEA. I love the
smell of pancakes in the morning, smells like... breakfast.
https://photos.app.goo.gl/wxRtJg1A3Na8uhx39
We had a pork tenderloin. Around noon I stripped off the connective
tissues and prepared a marinade. It was one part lime juice to two parts olive oil, some low sodium soy sauce, pepper, cumin, Dijon mustard,
chipotle powder, chili powder, a couple cloves of garlic crushed and
about an inch of ginger root grated. My wife did the cooking on the
gas BBQ. She grilled it 2 minutes on each side over direct heat and then turned off the burner underneath and did it for another 8 minutes
offset. It was perfectly cooked and the taste was great.
We had some air fryer roasted potatoes, asparagus and a salad with it.
On Mon, 23 Jun 2025 1:50:33 +0000, Bruce wrote:
Looks good.
Breakfast this morning was biscuits and berries. My daughter made the >biscuits. They were better than my biscuits. Mostly, they tasted of
butter.
https://photos.app.goo.gl/2XtYvFcBA4af3Yxt9
Looks good.
On Mon, 23 Jun 2025 19:13:28 +0000, dsi100@yahoo.com (dsi1) wrote:
On Mon, 23 Jun 2025 1:50:33 +0000, Bruce wrote:
Looks good.
Breakfast this morning was biscuits and berries. My daughter made the >>biscuits. They were better than my biscuits. Mostly, they tasted of
butter.
https://photos.app.goo.gl/2XtYvFcBA4af3Yxt9
Is that a similar recipe to this? <https://www.inspiredtaste.net/47394/drop-biscuits/>
On Mon, 23 Jun 2025 20:14:09 +0000, Bruce wrote:
On Mon, 23 Jun 2025 19:13:28 +0000, dsi100@yahoo.com (dsi1) wrote:
On Mon, 23 Jun 2025 1:50:33 +0000, Bruce wrote:
Looks good.
Breakfast this morning was biscuits and berries. My daughter made the >>>biscuits. They were better than my biscuits. Mostly, they tasted of >>>butter.
https://photos.app.goo.gl/2XtYvFcBA4af3Yxt9
Is that a similar recipe to this?
<https://www.inspiredtaste.net/47394/drop-biscuits/>
Could be - I don't know. I never see her making stuff, I only see the >finished product. I could tell that there was a good amount of sugar in
those biscuits - as well as salt. It was a good mix of sweet and salty.
I did see her washing rice the other day. "Did you know that white
people don't wash rice before cooking it?" I inquired. She said she knew >that. "Did you know that white people aren't aware that Asians wash
rice?" She knew that too. She knows about different cultures - that's a
good thing. Actually, I should watch her cook rice. Her rice comes out
better than mine.
On Mon, 23 Jun 2025 20:31:16 +0000, dsi100@yahoo.com (dsi1) wrote:
On Mon, 23 Jun 2025 20:14:09 +0000, Bruce wrote:
On Mon, 23 Jun 2025 19:13:28 +0000, dsi100@yahoo.com (dsi1) wrote:
On Mon, 23 Jun 2025 1:50:33 +0000, Bruce wrote:
Looks good.
Breakfast this morning was biscuits and berries. My daughter made the >>>>biscuits. They were better than my biscuits. Mostly, they tasted of >>>>butter.
https://photos.app.goo.gl/2XtYvFcBA4af3Yxt9
Is that a similar recipe to this?
<https://www.inspiredtaste.net/47394/drop-biscuits/>
Could be - I don't know. I never see her making stuff, I only see the >>finished product. I could tell that there was a good amount of sugar in >>those biscuits - as well as salt. It was a good mix of sweet and salty.
I did see her washing rice the other day. "Did you know that white
people don't wash rice before cooking it?" I inquired. She said she knew >>that. "Did you know that white people aren't aware that Asians wash
rice?" She knew that too. She knows about different cultures - that's a >>good thing. Actually, I should watch her cook rice. Her rice comes out >>better than mine.
But does she also know that all 5 billion Asians wash rice? And that
all 900 million whites don't?
On Mon, 23 Jun 2025 20:31:16 +0000, dsi100@yahoo.com (dsi1) wrote:
On Mon, 23 Jun 2025 20:14:09 +0000, Bruce wrote:
On Mon, 23 Jun 2025 19:13:28 +0000, dsi100@yahoo.com (dsi1) wrote:
On Mon, 23 Jun 2025 1:50:33 +0000, Bruce wrote:
Looks good.
Breakfast this morning was biscuits and berries. My daughter made the
biscuits. They were better than my biscuits. Mostly, they tasted of
butter.
https://photos.app.goo.gl/2XtYvFcBA4af3Yxt9
Is that a similar recipe to this?
<https://www.inspiredtaste.net/47394/drop-biscuits/>
Could be - I don't know. I never see her making stuff, I only see the
finished product. I could tell that there was a good amount of sugar in
those biscuits - as well as salt. It was a good mix of sweet and salty.
I did see her washing rice the other day. "Did you know that white
people don't wash rice before cooking it?" I inquired. She said she knew
that. "Did you know that white people aren't aware that Asians wash
rice?" She knew that too. She knows about different cultures - that's a
good thing. Actually, I should watch her cook rice. Her rice comes out
better than mine.
But does she also know that all 5 billion Asians wash rice? And that
all 900 million whites don't?
On Mon, 23 Jun 2025 20:45:25 +0000, Bruce wrote:
On Mon, 23 Jun 2025 20:31:16 +0000, dsi100@yahoo.com (dsi1) wrote:
On Mon, 23 Jun 2025 20:14:09 +0000, Bruce wrote:
On Mon, 23 Jun 2025 19:13:28 +0000, dsi100@yahoo.com (dsi1) wrote:
On Mon, 23 Jun 2025 1:50:33 +0000, Bruce wrote:
Looks good.
Breakfast this morning was biscuits and berries. My daughter made the >>>>>biscuits. They were better than my biscuits. Mostly, they tasted of >>>>>butter.
https://photos.app.goo.gl/2XtYvFcBA4af3Yxt9
Is that a similar recipe to this?
<https://www.inspiredtaste.net/47394/drop-biscuits/>
Could be - I don't know. I never see her making stuff, I only see the >>>finished product. I could tell that there was a good amount of sugar in >>>those biscuits - as well as salt. It was a good mix of sweet and salty.
I did see her washing rice the other day. "Did you know that white
people don't wash rice before cooking it?" I inquired. She said she knew >>>that. "Did you know that white people aren't aware that Asians wash >>>rice?" She knew that too. She knows about different cultures - that's a >>>good thing. Actually, I should watch her cook rice. Her rice comes out >>>better than mine.
But does she also know that all 5 billion Asians wash rice? And that
all 900 million whites don't?
Of course she knows that's not true at all. I know that's not true. I'm
not so sure about you though.
I did see her washing rice the other day. "Did you know that white
people don't wash rice before cooking it?" I inquired. She said she knew >>> that. "Did you know that white people aren't aware that Asians wash
rice?" She knew that too. She knows about different cultures - that's a
good thing. Actually, I should watch her cook rice. Her rice comes out
better than mine.
But does she also know that all 5 billion Asians wash rice? And that
all 900 million whites don't?
Of course she knows that's not true at all. I know that's not true. I'm
not so sure about you though.
On Mon, 23 Jun 2025 20:14:09 +0000, Bruce wrote:
On Mon, 23 Jun 2025 19:13:28 +0000, dsi100@yahoo.com (dsi1) wrote:
On Mon, 23 Jun 2025 1:50:33 +0000, Bruce wrote:
Looks good.
Breakfast this morning was biscuits and berries. My daughter made the >>biscuits. They were better than my biscuits. Mostly, they tasted of >>butter.
https://photos.app.goo.gl/2XtYvFcBA4af3Yxt9
Is that a similar recipe to this? <https://www.inspiredtaste.net/47394/drop-biscuits/>
Could be - I don't know. I never see her making stuff, I only see the finished product. I could tell that there was a good amount of sugar in
those biscuits - as well as salt. It was a good mix of sweet and salty.
I did see her washing rice the other day. "Did you know that white
people don't wash rice before cooking it?" I inquired. She said she knew that. "Did you know that white people aren't aware that Asians wash
rice?" She knew that too.
I did see her washing rice the other day. "Did you know that white
people don't wash rice before cooking it?" I inquired. She said she knew that. "Did you know that white people aren't aware that Asians wash
rice?" She knew that too. She knows about different cultures - that's a
good thing. Actually, I should watch her cook rice. Her rice comes out
better than mine.
It was beef roast and gravy over quartered, steamed, and
seasoned potatoes here. A glass of milk, too.
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