Well, Leo, parts of the Midwest have lots of morels, if the spring weather
cooperates and one can hunt for them if they have access to the right
Kind of property (wooded).

Many Midwest states make pork tenderloin sandwiches (and the tenderloin treated
the same way without a bun which is never big enough if the tenderloin is cooked
"right"), and these seem to be very rare on restaurant and diner (and even drive-thru)
menus in other parts of the country, especially on the coasts and far south, etc. I
don't know why this is; pork tenderloin slices are available in nearly every supermarket
or grocery with a meat counter, and are super easy to make. But from what I have
experienced and heard about here and elsewhere, these areas far from us just don't
indulge. Most of the prep styles don't exactly make them low-calorie...;-))

Even our DQ eat-in and drive-thru menus offer them.

N.