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Ok, let's change the subject. May I have your permission to be proud?
See this? Guess who has an article on Page 8? Here’s a quote from the website: The Fine Art of Jug Fishin’ Local fisherman practices his art with age-old techniques and a few new innovations. By Wendy Wilson Billiot Heather Here and I have been talking for a while about how to introduce this colorful…
Old-Fashioned Fig Preserves
It’s that time of year again. Time when figs are ripe and ready for making delicious, old-fashioned fig preserves. This post/recipe originally appeared in July, 2008 and remains one of the most viewed posts on this blog. Seems figs are ripe some time during the year throughout the world! So, let’s get busy with some…
Are they snails?
Ah, yes, little grasshopper! But what KIND of snails are they?
Well, if they’re snails and they’re in cajun/french territory……they’re soon to be “escargo”. Ha Ha!
LOL, Steph!!!
Marsh periwinkle (Littoraria irrorata)
Oh, you get an A+. You should have been a biologist, Ash!!!
Alien pods, there to take over the marshlands!
LOL! Funny!
Sauteed in butter,garlic, and white wine…………Mmmmmmmmmmmm!
I pick em. You cook em!
Oh yeah, I almost forgot a splash of whochestershire.
Periwinkles, the spiral-shelled saltwater snails that have been damagning our coastal marshlands…..love that you keep me learning!!!!
as far as butter, garlic and wine…I’m pretty open to trying new things…and at your house I would be polite enough to at least try them…but ewwww…Can’t see me ordering them from any resturant………….shuddering at the thought as I search for a tums…..
Deb in TX
One day, I’ll have a post about the first time I ate one almost 30 years ago!!! And it was the last time, too! I would be open to trying Choup’s snails, though!! Well, maybe just once!
I could be a professional googler
There’s that dry wit I love so much!!!!