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.



Several years ago, my brothers and I went out in the woods to camp. It had been raining, but that weekend the weather was fair.  It being springtime, we determined to hunt for morels. We were successful enough to enjoy the delectable mushroom with every meal, the most memorable of which was Potato Stuffed Morels. OnTheHunt


  • 4 large, firm morel mushrooms
  • 2 potatoes
  • 2 strips bacon
  • 2 stakes of asparagus
  • 2 cloves garlic
  • 1/4 onion
  • 1/4 cup(+/-) grated cheese
  • a pinch of paprika
  • salt & pepper to taste
  • butter
  • olive oil

Fry the bacon crisp enough to crumble. Boil potatoes; you can peel them or chop them into pieces small enough that the peel won’t annoy you. When the potatoes are soft, mash them with butter, paprika, salt and pepper. Use the potato water to scald your morels. Remove  and dice the mushroom stems. Sauté chopped morel stems, chopped asparagus, chopped onion, and minced garlic in butter or bacon grease. Mix sautéed vegies, crumbled bacon and cheese into mashed potatoes. Spoon potato mixture into scalded morels and fry in butter or olive oil. Roll the mushrooms through the hot fat so the pits are soaked with oil, salt and pepper to taste. Be careful to cook mushrooms on all sides but do not scorch.


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