I went foraging with Cranky yesterday, as we hoped we would. For a few minutes, driving to our secret trail-head harvesting spot, the sky clouded over and I was afraid we'd be standing drenched in the mud with a plastic bag, shoveling in drippping treasures like hippie-dippy idiots.
But suddenly the clouds evaporated, we found our trove, and all was well. I'll save up that particular forage-i-ness for later.
We also picked (a little closer to civilization) a couple of fistfuls of California wood sorrel (I think that's what it's called). If you're from my corner of the world, you've seen this ubiquitous clover-shaped weed with the ephemeral yellow flowers. The leaves have a pleasant, astringent, sour taste. (Flowers do too, apparently.)
I know I've eaten cream of sorrel soup. I have a recipe for cream of sorrel soup.
Here's the question. Do I dare make cream of sorrel soup from these wild weeds? I know too much oxalic acid can be toxic. How much is too much? If I do steep the leaves in vegetable broth, can I safely puree them and eat them?
Meanwhile. Gad! Did you just see the Stones at halftime? Man, they have a lot of energy. They're in a lot better shape than I am. They looked good, and sounded good! I was very impressed (and I got over the Stones a long time ago).
But I just hate watching Mick "dance." Puppet boy! Perform!
Still, he really threw himself into it, probably because it was only a three-song set.
And what did you think of that pastel-clad cast from Up With People, writhing in a tongue-shaped mosh pit? Yeah. Ew.