B E B E R E

"Whether you use Bracken or Ostrich Fern, you will find few vegetables that can top a piece of toast with more grace and goodness than fern fiddleheads. They can be boiled like asparagus, sautéed in butter, served in a cream sauce, or, the best way of all, steamed and served on toast with a wine Hollandaise sauce..."

- from Stalking the Blue-Eyed Scallop, Euell Gibbons

Tonight's dinner kind of set the tone. So much for the Dead Greek-types.