Last month it was a treat to do yard work.
I mean, we'd been stuck indoors for quite a few months.
So it was fun to be out in the fresh air, digging, planting, mowing.
Yessiree.... in the garden from dawn to dusk.
Well, it's too damn hot for that kind of nonsense now.
And our yards are beginning to show that we've lost interest.
The dandelions are back.
Now, before you reach for the weedkiller, give this a thought.
Dandelions are edible.
Just like lettuce.
Some folks actually like dandelions.
And... THEY'RE FREE!!
Ma knew better than to look a gift horse in the mouth.
Or to just toss out a plant that had decided to invite itself into her garden.
Especially an edible plant.
Remember those three months in Malta during WW II?
The higher gas prices are affecting our grocery bills.
Now is the time to get a little creative with our menus.
Praise God and pass the salad.
And the garlic.
Remove undesirable leaves, so that you have
1 pound fresh dandelion leaves
Cut into 2- inch pieces
Wash in cold water, drain and dry thoroughly.
Place leaves in a bowl and refrigerate about 10 minutes.
4 Tablespoons olive oil
2 Tablespoons wine vinegar
1 clove garlic, minced
freshly ground black pepper
Pour over leaves.
Toss well. Check seasoning.
12 ripe olives
And don't tell them until after they've eaten it.