JW> afraid they'll pick the wrong kind.

 SH> it's one of the three wild plants I will pick without worry.

Or maybe it's the bears!

 SH> Fiddleheads, Ramps, and Morels.

You can certainly identify these easily: dandelion greens, pigweed
(lamb's quarters) and purslane. That's three more. And they are
easily found in every garden everywhere.

 JW> Hay River had its worst ever flood in its history

 SH> That's crazy!  Weather is a mess everywhere I guess.

Extreme weather events are the new normal thanks to climate change.
We were warned about it 40 years ago but nobody believed it for the
first 20 years. Now it is so obvious; just ask anyone in the
insurance industry about increased losses due to tornados,
hurricanes, floods and forest fires caused by drought or look at the
time lapse photography of the polar ice caps and our most famous
mountain glaciers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Tenderloin Steaks Stuffed with Morels
 Categories: Beef, Steak, Mushrooms, Wine, Dairy
      Yield: 4 Servings
 
      4 c  Hot water
  2 1/2 oz Dried morel mushrooms
      4 ts Olive oil; plus
      2 tb Olive oil
      6 tb Minced shallots
    1/4 c  Brandy
      1 c  Dry white wine
    1/2 c  Canned beef broth
      1 c  Whipping cream
      4    Beef tenderloin steaks;
  1 1/2    inch thick)
 
  Mix water and mushrooms in large bowl.  Let stand 30 minutes.
  Drain, reserving 1 cup liquid. Finely chop half of mushrooms.
  Slice remaining mushrooms.
  
  Heat 4 teaspoons oil in medium skillet over medium heat.  Add 2
  tablespoons shallots and saute‚ 1 minute.  Add chopped mushrooms;
  saute‚ 5 minutes. Season stuffing with salt and pepper.
  
  Heat 1 tablespoon oil in large skillet over medium-high heat.  Add
  4 tablespoons shallots; saute‚ 3 minutes. Add sliced mushrooms;
  saute‚ 4 minutes. Mix in brandy and boil until almost no liquid
  remains, about 2 minutes.  Add wine; boil 3 minutes. Add broth and
  reserved mushroom liquid, leaving any sediment behind; boil 5
  minutes. Add cream; boil until thickened, about 8 minutes.
  
  Cut 2 1/2-inch-wide by 1 1/2-inch-deep pocket in side of each
  steak. Press 1/4 of stuffing into each pocket. Secure with
  toothpicks. Heat 1 tablespoon oil in heavy large skillet over
  medium-high heat. Add steaks; cook to desired doneness, about 4
  minutes per side for medium-rare. Transfer to plates. Add sauce to
  skillet; bring to simmer, scraping up any browned bits. Spoon
  sauce over steaks.
  
  Notes: This elegant dish from Tony's in St. Louis, Missouri, is
  perfect for a small dinner party. At the restaurant, they serve it
  with sauteed spinach.
  
  Recipe by: Bon Appetit November 1995
  
  From: Kitpath
 
MMMMM


Cheers

Jim


... A 50% chance of rain is a safe but lazy weather forecast.

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