Here are some interesting tidbits for you:
The symbol on the “pound” key (#) is called an octothorpe.
The dot over the letter ‘i’ is called a tittle.
A pregnant goldfish is called a twit.
“Stewardesses” is the longest word that can be typed with only the left hand.
Babies are born without kneecaps. They don’t appear until the child reaches 2 to 6 years of age.
A duck’s quack doesn’t echo, and no one knows why.
In every episode of Seinfeld there is a Superman somewhere.
Just the kind of exciting information that you drop by here for.
Now onto the Fiddlehead Pie.
For a tiny time period each Spring, Fiddlehead Ferns are available locally here in New England. Fiddleheads are harvested only in certain regions and are most commonly found in the Northeast and the Great Lakes states. The ferns are very tender and taste like a cross between asparagus and green beans.
Now take those adorable fiddleheads, add some smoky bacon, a mixture of Swiss and Cheddar cheeses, some cream and a few eggs. Bake it all up in a crust and you have one mighty fine pie.
We had our Fiddlehead Pie for dinner with a salad on the side. The perfect Spring dinner. And probably the last we will see of Fiddleheads until next year.
Fiddlehead Fern Pie With Bacon And Cheese
Pastry for a 9″ pie crust
6 slices bacon, crisped and crumbled
4 eggs, slightly beaten
2 cups heavy cream
2 tablespoons minced scallion or onion
1 cup grated Swiss cheese
1 cup shredded sharp cheddar
1 cup lightly boiled (3 minutes) and drained fiddlehead ferns
Salt, pepper and cayenne
1. Preheat oven to 425℉.
2. Sprinkle bacon over bottom of pastry lined plate. Sprinkle half the cheese over then layer with the fiddlehead ferns. Top with remaining cheese.
3. Combine eggs, cream and spices in a bowl. Pour egg mixture over.
4. Place pie on a baking sheet and bake for 15 minutes and then reduce temperature to 300℉. Cook for 30 minutes longer or until a tester in center of pie comes out clean. (You may need to cover the edges of the crust with foil during the last half hour of baking so it does not become too brown)
Serves 6 to 8
Recipe from Image Magazine
Scottish songwriter Shona Maguire, who goes under the code name ‘Plum’, has a new album out and what I have heard is brilliant. Her whispery, but crystalline vocals soar above the electronic beat. The music virtually wraps itself around you.
I am singing along to this track A LOT.