For brunch it was our go to staple, ramen, but this time with sauteed grunion and grunion roe. The latter of which was surprisingly delicious!
I pulled one of last season's lobsters from the freezer, and used the shell from the legs and tail to cook some nice sea flavor into a tomato cream sauce. Gluten free lobster pasta for only a few dollars a plate was a nice way to enjoy the coming of spring.
Gotta go work on my thesis...more foraging adventures soon to come! In the meantime, for all those foragers who've been waiting for spring to arrive, get your plant identification books out of the archive, get out where the wild edibles thrive, forage up some food and keep the old ways alive! -By Kevin Smith