mushrooms | Gladsome Lights

I haven’t walked in a downpour yet, but for a few days now I’ve been walking in drizzles and showers, and it has been a watering for my soul. When you live where there is perpetual drought, because it’s not the kind of environment that was ever suitable for this much population, it makes you grateful for every drop.

One day it was a cloud that wrapped me in dampness,
and made a pearly backdrop for Queen Anne’s lace still standing blackened from winter.

All of the plants and animals are happy, too. I saw two pair of mallards carrying on some kind of loud quacking communication, swimming toward each other in the creek, then away from each other… I wondered if they were arguing about who would be hosting whom for the better meal of bugs and polliwogs?

This morning that stream was high and deep from last night’s heavy rain. Frogs rejoiced.

All the blossoms are dripping and shining.

At home, euphorbia flowers were cups offering me baby sips, and the iris that opened in the night was like a canvas showcasing a multitude of raindrops in different sizes.

Now in the afternoon, the sun has come out,
and I’m considering taking a sunshiny walk to round out the day!
That would be a very Spring-y thing to do, wouldn’t it?

The Curious Cook, Harold McGee, has now studied whether asparagus-snapping is the best way to avoid this vegetable’s tough parts, and you can read his conclusions here . We were just having a discussion about this issue in our kitchen last week. My own style of trimming is sort of a variation on Harold’s. But I’ll tell you about that, maybe, next spring when I have more and fresher of the stalks to photograph. In the meantime, there is much fascinating and useful information to be had from the short article.

I haven’t made very much use of the two books by McGee that I invested in many years ago. But I am grateful to him for applying scientific research to our common kitchen tasks. I did learn–and remember– that if you happen to have a copper bowl around, you will get more volume to your egg whites if you beat them in it, because of a chemical reaction that happens. And it’s o.k. to wash mushrooms, because even sitting in a bowl of water, they hardly absorb any (he weighed them before and after) and don’t get soggy.

Recently I subscribed to his blog, but it isn’t very busy. And just taking his books off the shelf and leafing through them makes me think that if I put in a little time with them, I might be able to learn more for use in my current culinary phase.