Here in the South it's shrimp season pretty much all year long.  I'm ashamed to admit, though, that despite my years growing up here, shrimp and I never really had a chance to get  acquainted.

That is, until I met a certain Southern gentleman and he and I decided to get married and settle down.

I remember one summer visit with our families when the aforementioned Southern gentleman and I were just engaged.

Growing up one of my favorite meals was salmon patties with a side of steamed broccoli (dripping with butter) and a large serving of creamy mac n' cheese.

No one could make this meal as well as my grandma could! I so looked forward to a sleep-over at my grandparent's house because I knew the arrangement always would include the question: "What do you want to have for dinner?"

Why, salmon patties of course!

As we wrap up the month of May and our focus on dandelion, I have one more recipe to tempt your palate.

One of the things I like about dried dandelion is that you can throw it into anything, just like nettle, and the recipe will still come out great. The same rings true for this curried tuna salad recipe.

Our family goes through a fair share of canned tuna fish for lunches and I like to use it primarily for salad, playing with flavors for some added variety, especially for my husband who hates mayonnaise. Or any condiment of any type. Is it strange for a man to dislike condiments?