26 May Fiddleheads and friendship
I had a number of treats today. First, I drove to the visually stunning and fertile Annapolis Valley to visit my friend Jodi DeLong, a freelance writer, avid gardener and creator of the blog Blooming Writer. Not only did I meet her horse, 27-year-old donkey and seven cats, I was greeted by a fleet of hummingbirds. I saw one hummingbird in my garden last year, and within 10 minutes of arriving at Jodi’s had broken my lifetime record for bird spotting. A tour of her garden left me with a severe case of perennial envy. She has more varieties of daffodils than I have dandelions.
Before Jodi took me on a tour of Nova Scotia’s impressive fledgling wineries, she fed me lunch. Homemade Red River Cereal bread — baked by her husband — delicious lentil soup and a lovely cold salad of shrimp and fiddleheads. I’ve only ever had fiddleheads served hot with butter, but after this salad, I think I prefer them chilled. While the delicate pink seafood complemented the bright emerald veggies, the tightly curled greens and the curve-backed shrimp created a bowl of circles almost too pretty to eat. I just love when food naturally verges on art.
Up against fiddleheads, friendship and a hoard of friendly felines, no Iron Chef stands a chance.
Cheryl
Posted at 01:32h, 27 MayThe salad looks lovely. It IS pretty cool how the curves of the shrimp echo the curves of the fiddleheads. There’s something joyful about all those curlicues!
Cheryl
Posted at 01:32h, 27 MayThe salad looks lovely. It IS pretty cool how the curves of the shrimp echo the curves of the fiddleheads. There’s something joyful about all those curlicues!