Subj : Re: Cramping
To   : Shawn Highfield
From : Dave Drum
Date : Tue May 28 2024 06:00:00

-=> Shawn Highfield wrote to RUTH HAFFLY <=-

 RH> We're moving into blueberry season in the next couple of weeks. The

 SH> Really?  I thought blueberry's were August fruit?

Depends on where you live. Ruth in in North Carolina (Zone 2) and you
are in Zone 7 in Southern Ontario.

We see blueberries adverted by the U-picks and farm stands around mid
June. Now they're hustling asparagus and rhubarb.

 RH> next week I'll pull a small bag of rhubarb out of the freezer & make a
 RH> small strawberry/rhubarb pie to use up the strawberries on hand.

 SH> When my daughters idiot is at work I decided I'll go to her place and
 SH> make one there so I can use real flour.  That way I can eat a slice and
 SH> just leave them the rest.

Here's a nice asparaguse soup recipe from a Quebecios lady who was on
the echo when I first joined back in the 90s. It's really pretty good.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus Soup #3
 Categories: Vegetables, Soups, Pork, Dairy
      Yield: 6 Servings
 
  1 1/2 lb Asparagus; cut up
  2 1/2 c  Cream
      5 lg Eggs, well beaten
      2 tb Butter
      2 sl Bacon *
      2 c  Water
      2 tb Fresh parsley; fine chopped
           Salt & pepper
 
  In a deep saucepan, bring the water to a boil. Add the
  bacon; cover and boil for 15 minutes. Discard the bacon.
  Add the asparagus; cover and simmer over medium-low heat
  until tender.
  
  In a mixing bowl, blend the eggs and cream. Stir this
  mix into the asparagus, adding the spices and butter.
  Simmer for 2 min over low heat, stirring continuously.
  Remove from the heat and serve.

  * if you'd like you can substitute a teasoppon or so of
  bacon dripping and not have to sacrifice two slices of
  my favourite vegetables.  Bv)=
  
  From: Ghislaine Dumont  -  02 Jul 97
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Click BBQ tongs together five times to unleash your inner crab.
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