Dear Restless Des:

I am growing tomatillos for the first time ever. The plant I picked up on a whim has taken off and is loaded with blossoms.

I've never cooked with them. Ideas?

                                                                           -- super savvy

Super easy, chica--remove the papery skin, boil until soft, drain.  In a small skillet pan roast a few cloves of garlic, until the skin is dark.  Remove skin. In a blender, add cooked tomatillos, charred garlic, a pinch of salt, a pinch of sugar and a slice of onion, now blend.  You now have a raw green salsa.  Once blended, you can also cook it down in a skillet slicked with a little bit of oil.  There!
I'd serve it with quesadillas.  Top your fish tacos.  Or, if you're ambitious, use it for your enchilada sauce.