- Pea Tendrils from Johnny Putt, Littleton, MA
- Boys ate as-is
- Honey Ginger Tofu
- In simple salads
- Lettuce, also from Johnny Putt, Littleton
- In simple salads
- On our sandwiches for the Parkerville Schoolhouse Field Trip
- Asparagus
- Grilled with London Broil
- Pan fried and served with Jordan Brother’s Cod
- Honey Ginger Tofu
- Spring Garlic
- Cleaned and Frozen (click on garlic link above to see how)
- Honey Ginger Tofu
This has been a rough week in the Anderson Household. If you’ve followed the blog, you’ve probably read about our geriatric pooch, Chico. He was a treasure that belonged to my grandfather many years ago, and when my grandfather passed away, came to live with us. Over the years, his light-speed-scoot turned into a shuffle, his eyesight and hearing went, and finally his legs. Nevertheless, his tail never stopped wagging, and his spirit remained that of a puppy. He came on many adventures with us, traveling happily around in his favorite purple Springdell bag. We sure are going to miss him.
Meanwhile, for the followers, you also know about my cooking mentor and Nana, (aka “Nan”). She had lived with us for years, and just this week moved on to a new place. It’s been bittersweet, none of us wanted her to go, but fortunately, she’s settling in at her new digs quite nicely and making fast friends. I’ll miss her giving me advice as I run around the kitchen, but she’s close by and I’ll be bringing her dishes to sample regularly. I’m sure she’ll say what she usually does about my cooking in her Belarusian slang, “it needs more salt”.
My weekend ended on a good note, we had beautiful weather for Springdell’s Annual Sheep Shearing event! I’ll do a separate post about that soon. Meanwhile, I look forward to seeing you back here for today’s edition of the Springdell Show and Tell. Have a beautiful and meaningful Memorial Day!