We have been doing a lot of extra cooking this week because we have
guests from Sweden. Brunch today was side bacon, peameal bacon,
scramble eggs with chopped spinach and hot sauce, and oatmeal pancakes.
They loved the maple syrup

Supper tonight will be stuffed pork tenderloin and fiddleheads ... and
something else I guess.

On Sunday, June 1, 2014 2:57:21 PM UTC-4, Dave Smith wrote:
> We have been doing a lot of extra cooking this week because we have
>
> guests from Sweden. Brunch today was side bacon, peameal bacon,
>
> scramble eggs with chopped spinach and hot sauce, and oatmeal pancakes.
>
> They loved the maple syrup
>
>
>
> Supper tonight will be stuffed pork tenderloin and fiddleheads ... and
>
> something else I guess.

Nice. I like spinach with a garlicky white sauce with added sour cream. And I like pork tenderloin as plain as possible. I'm talking about when we butchered hogs, and ate the tenderloin with just salt; on the morning of the kill. Very nice. These days, whenever I make it, I just hit it with A1 steak sauce.
When I was in the Japanese army, we made a nice blood broth from the heads of executed prisoners. There's much blood in the head.

On Sun, 01 Jun 2014 14:57:21 -0400, Dave Smith
> wrote:

> Supper tonight will be stuffed pork tenderloin and fiddleheads ... and
> something else I guess.

Did you buy the fiddleheads or pick them?


--

Good Food.
Good Friends.
Good Memories.

Pickled herring..beer and schnapps should work.