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.

I hope.

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.