Intertribal Life Newspaper -

The old adage "the more things change, the more they remain the same" has rarely been truer. So many ways to prepare things, all trying to be so different. Okay, so we give this a try and that a try yet somehow come back to the original way we had it the first time.

Spring is always good for showing us what is good and classic. Asparagus, for example, is just fine and delicious as is, but even better with a new sauce. We try it and sometimes the 'new' is better and sometimes not.

I decided to give Spring lamb another try. It was mild, garlicky and delicious, much more so than the last time I tried it. I love Spring for lots of reasons, not the least of which is Mother's Day, Cinco de Mayo, flowers and the sweet smell of the air. Hope and love hold hands and try to make us all happy. Very often it does. It may seem that Spring is late this year and I guess that means we'll appreciate it more when it's finally here.

I love knowing people, mostly elders, who will take the time to show me new things to forage. Just put the word out and they'll find you.

Once we had a running stream in the woods behind our house and a friend noticed it would be 'ideal' for growing watercress. She spoke to a friend of hers and they arrived one day with a big brown grocery bag of watercress clippings which they threw loosely near and in the stream. They rooted themselves and provided cress from then on. Unfortunately, we moved not long after but I'm sure it is still producing.

WATERCRESS

Watercress is great raw as in a salad, as a garnish or in tea sandwiches.

Mix ¼ cup of softened unsalted butter

Add 2 tablespoons of chopped watercress

1 tablespoon chopped chives

Chill to harden a bit, then spread on bread or crackers for a tasty delight.

Watercress grows wild near or in streams. Don't forget to wash it well.