Vernon WadeThere are lots of cooks out there who actually know what they are doing. I pretty much taught myself to cook, out of necessity. I haven’t a clue most of the time, but I do love to eat. 

I have made everything posted here. If I can do it, you certainly can. Someday, if there is enough interest, I will gather all these recipes into a cookbook. In the meantime, in the spirit of dashes, dollops and three-fingered pinches, I present them here for you to try. Let me know what you think.


Cranberries and Chanterelles

Cranberries ripen at the height of chanterelle season. It was inevitable eventually I would try cooking them up together. I’m only surprised it took me so long to get around to it. 



  • chanterelles
  • wild cranberries
  • butter
  • brown sugar
  • grated or powdered ginger

Clean and chop chanterelles. Place mushrooms in hot skillet, stirring to prevent sticking and burning. Cook until they release their moisture. Add cranberries and several pats of butter. Sprinkle with ginger and stir in brown sugar. Cook until cranberries soften. When I made this at camp, I served it hot with chicken and dumplings.

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