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April 2000 Issue
Spring Medley
by Victoria Smith
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Well, finally. Spring. My Mom's favorite flower, she says, is the yellow crocus. It has to be the bravest flower that ever grew. Some years, we see it bursting up through the snow.... Someday, Mom wants to write a children's story about the yellow crocus. She has an outline.

We are scrambling here, getting ready to develop and open our summer home in upstate New York. It's a lot of work, but it is going to be glorious. I will have a HUGE garden, and be able to use fresh vegetables in many of my recipes.

You should see this place. It is incredible, with 25 acres of woodland, and 15 acres of sunny meadow. I said that I will be spending a lot of time exploring, and Mom just looked at me. I guess that I will be working hard, too. It will be good for both of us. We will get strong and fit. All the same, there's a pond about a third of a mile long, with a beaver dam and a waterfall that I want to explore again. One day in the Fall, we saw steam coming from the beaver lodge, and deer tracks on top of the dam. We will buy re-cycled lumber and build feeding stations for the deer and the other animals in the woods. What do beaver eat? I have to find out. I'll be doing a lot of studying.

Mom wants to set up a self sustaining facility there, and it will be slow going for a while, and much work and study, but we human beings just must smarten up and quit burning down the planet and killing off our fellow creatures.

There's still snow on the ground up there, but in the Fall, we'll plant some crocus bulbs. And a lot of other stuff.

In honor of Spring and the Brave Crocus, I have ten recipes for you this time.

 

#1 - Vegetarian Bacon 'n Onion Appetizer

  • 1/2 lb of vegetarian bacon (we use Morningstar Farms)
  • 1/3 cup of brown sugar
  • 1 small jar of cocktail onions, drained
Cut vegetarian bacon slices into thirds. Dip in brown sugar. Wrap vegetarian bacon pieces, sugared side in, around cocktail onions. Secure with toothpicks. Broil about two minutes on each side. May be served hot.
  • Yields: About 6 servings -- Depends upon the greed of your guests.
  • Preparation Time: 20 minutes
 

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