The neighbors down the street and around the corner had us over for New
Year's Eve. Dennis is a fab cook and usually comes up with something like
molasses-cured ham from his family farm down in Alabama where they hunt the
wild boar. This year it was a huge venison roast, wrapped entirely in a
crust of bread. There were mushrooms and Vadialia onions in there too.

One of my other wild-food favorites is roast rabbit with nankin cherries.
The rootsie-tootsie restaurant on the other side of Baxter's Woods does it
up real nice in their wood-fired ovens. They use apple wood in the ovens.
Guess I'd better call to see what's on the menu and get a reservation soon!

And speaking of cherries, we had "ground cherries" with a meal on a recent
trip to Quebec City. I hadn't had them since my youth in Nebraska when my
dad would occasionally bring in pockets full, after a long day out in the
October fields. They were kind of rare, so I never did learn where they
grow or how to recognize the plant. Does anyone know about ground cherries?


John
by hammer and hand great works do stand
by pen and thought best words are wrought

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