Overboard by Chip Dunham for May 09, 2018

“It’s not me, it’s you.”

Why not kill two birds with one stone and put them on the green ship

(stealing from Scotty’s tribble idea)

Two dandelions? That’s enough to have any Caribbean Island covered in three months, tops.

And yet, I’m still inclined to say die, weeds, die.

This is how our national problem with #^&@%$ dandelions started in the first place!! Someone brought them from overseas!

better communication in today’s strip than at a certain address in DC

I wish this guy and the rest of the crew (including Louie) were real and I could meet them. What great friends they’d make!

I’ve always been curious, why is the water black? Anyone know?

To appreciate the wisdom here, you have to have been fired. A good explanation helps… um, a little.

Did you guys know that azaleas were/are considered a weed? Clearly it’s in the mind (or maybe nose) of the beholder.

After all 65+ years I have finally learned that kindness is the lubricant to most of life’s wrenches-in-the-works — it doesn’t accomplish EVERY thing, it just makes it easier. Another reason we love your strip, Chip!

Grew up in Chicago, still can see the Italian grannies in black bending down picking the dandelions for dandelion wine. Wonder how that would taste.

I hope they live happily ever after!!!

The flowers feed bees, the leaves feed me – my salads till the spinach I planted last month and the lettuce I hope to plant this week are big enough.

Charley, Charley, Charley, for the Little Gardener, you are missing a BIG OPPORTUNITY! Dandelion wine, tender Dandelion greens lightly sauteed in a bacon dressing, etc, and you call yourself a gardener? I am surprised at you Charley! :-( Recipe 1INGREDIENTS1 lb tender dandelion greens, tough stems removed5 bacon slices1 1/2 tablespoons finely chopped shallot1 1/2 tablespoons cider vinegar1/4 teaspoon salt1/8 teaspoon black pepperPREPARATIONCut greens into 1 1/2-inch lengths and transfer to a large bowl.Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.

Recipe 2 – Dandelion Greens with Warm Bacon Dressing

A simple sweet-sour dressing offsets the bitterness of young dandelion greens, while a scattering of bacon adds a pleasing, salty crunch to this robust salad.TOTAL TIME25 minutesINGREDIENTSSERVING SIZEINGREDIENTS4 slices bacon, cut into 1/2" pieces1/2 small red onion, minced3 tbsp apple cider vinegar1 tbsp sugar3/4 tsp kosher salt, plus more to taste1 egg8 cups chopped dandelion greens (about 1 1/2 8-oz. bunches)freshly ground black pepper, to tasteDIRECTIONSCook bacon in a large heavy skillet over medium heat until crisp and browned, about 8 minutes. Transfer to paper towels to cool, reserving fat in skillet.Reduce heat to low and add onion to skillet. Cook, stirring occasionally, until softened, about 5 minutes.In a medium bowl, whisk together vinegar, sugar, 3/4 tsp. salt, egg, and 1/3 cup water. Whisk vinegar mixture into onion in skillet. Cook, whisking, over low heat until dressing has thickened but is not curdled, about 3 minutes.Place dandelion in a large bowl and pour the dressing over top, tossing to coat completely. Garnish with bacon.

Now Charley you have two recipes to feed the Crew with!

Good evening Crew!

Where’s our old recipe Guru, Alexi…..? He would have enjoyed my post, I think! :-D

Now that’s going out of your way to help! Love it.

Good Evening, Crew.