Or rather, how not to cook fiddleheads. Because if you cook them like I did last night (lightly sautéed with butter and garlic) you and your husband will topple over into nauseated stomach cramping heaps of misery.
I guess in six years of marriage I was bound to poison us one of these days.
Come by later for a post about how to get the most out of your Zumba class! I should uncrumple myself by the afternoon.
OH! By the way, you cook fiddleheads by blanching or boiling them for about 10 minutes in water. Then, and only then, may you sauté them lightly. Evidently undercooked fiddleheads may be a bit toxic. So don’t pop them into your mouth like raw carrots while you’re cooking. This is what I get for eating such a creepy looking vegetable.