Compounding Life

Compounding Life

   Today* is a day of bitter sweet. It is a day that makes me so thankful and so grateful to believe what I do, to believe that I can be with those I love again. Maybe this doesn't happen in other people's lives but dates seem to compound in my life. Today would have been Jon's 27th birthday, and today Solomon women gathered around our beloved grandmother and said our goodbyes and preformed our final service for her. A beautiful memory I will always cherish. I know that those who died are much happier now, Jon with his sword, Grams with Gramps; and I see their happiness and am grateful and it doesn't hurt. Then I remember that I can't laugh with them for a while, share a moment with them for a while, cry with them for a while and I feel sadness for myself. It feels so long since I've laughed with Jon and such a short time since I shared a moment with Gram but the sadness is the same. It hurts and it weighs and I carry it with me. But it makes me pull those I love around me closer, so that I can have that laugh, that moment and that cry with those still here with me. So that I have those memories to remember and hold dear. And from those who have gone on before I gain the desire to be better. oh to be smart like Jon and to love like Grandma Solly.

*Written on March 3rd 2013 it was too close and dear to share then. I felt ready to share it now.

Fiddleheads

Cooking with Fiddleheads

I am always on the hunt for new vegetables or new ways to cook old ones. Fiddleheads are pretty new for me, they only come into our local market at this time of year. So I thought I’d give them a try.

 I cut the ends off the fiddleheads and placed them spread fairly evenly on a pan lined with foil (for easy clean up and no other reason.) 

Spread Olive Oil lightly over fiddleheads then season with a little salt and lots of pepper and parmesan cheese.

I like fresh but from a shaker is fine too!

Place under a hot broiler for 8-12 minutes depending on your rack height.

You want to watch it to make sure that it has turned a BRIGHT green. Timing for serving up is pretty important because they cool very quickly. 

I love the way they turned out just that hint of a crunch which makes them the perfect texture. Definitely going to make these again and I came across a recipe for these babies fried up with gnocchi that I want to try too. 

Fiddleheads are definitely worth a shot if you are looking for ways to bring more vegetables onto your dinner table. 

Pairings 

Spring and summer vegetables always go well together, corn on the cob done on the grill (really brings out the sweetness) pan seared potatoes and grilled red pepper burgers.