My Mushrooms Turned Out Great!

 Grapevine
By Rosalyn Queen Alonso

For the first time in 77 years, Easter was a little different for me.

We had a very small quiet dinner at home, but the kids all stopped by and although they were all full, it was nice to visit with them. I did receive some very pretty flowers and will transplant the hyacinths outside so that I can enjoy them next year. My ham, sweet potatoes and potato salad was extra good and we will eat them for the rest of the week. My sister Cathy and her husband Dan stopped by with fresh frittis they had just fried and I almost ruined my dinner appetite. The Easter services at church were extra meaningful and I especially enjoyed the televised Good Friday service from Wheeling.

I want to share with you how the mushrooms turned out.  I only left them in the crock for about ten days, then I took them out, rinsed them real good, added some fresh garlic, fresh mint, and some olive oil; they were great.  So now we know next year we will be able to can them and have them in the spring as saliata.

My brother Bill and his wife Dani will be in this week and we will have our lunch at Julios.  Dani’s surprise will be the mushrooms saliata which she loves.  The mess I sent down south for Christmas seemed to have been eaten by my nephew Bill.

Easter reminds us of Easter Bread and of course anise seed.  Janice sent me a loaf of Tomaros bread and as usual, it was wonderful.  I just finished ordering anise seed from my Italian seed catalog.  I am not much good at starting plants from seed, but I am going to try to get some anise for next year. It seems everyone ran short on anise and there was just nowhere to get the black seed, so I will keep you updated on my next effort.

Earth Day is April 22 and this is the day that we should plant our summer flowering bulbs. I hope that we will avoid the May 15 frost date; I hope it does not happen, but just to be safe, plant after that date.

Here is a simple recipe for spring that will add color to your table – CARROT and RAISIN SALAD:  5 or 6 shredded carrots, 1/2 cup raisins, and 8 ounces of vanilla yogurt.  Mix all ingredients together and refrigerate for about 15 minutes.  Arrange on a bed of lettuce and serve.  Makes six servings and has about 166 calories.  Remember carrots are good for the eyes.

A happy birthday to Virgil Smith and many more in good health!

Get ready for summer because here it comes.  Keep in touch and until next week “Now You Have Heard It Through The Grapevine.”

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