Tom Eck, dandelions

Jane Sargent via pbs
Sat, 27 Mar 2021 19:40:09 PDT
Your note about the Pennsylvania Dutch hot bacon salad dressing reminded me of a buffet lunch my family had many years ago in a Pennsylvania Dutch restaurant. We were traveling with a young architect we had not known long—a lovely shy, socially ill-at-ease person new to the area. We stopped for lunch. The salad was mostly young dandelion leaves. When I stopped munching and looked around, I found that our guest had not recognized the traditional hot bacon dressing for what it was, but had filled a soup bowl with it and was trying tactfully to force it down with a spoon. It is mostly vinegar and bacon grease. 

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