A certain aura surrounds lunch; it is like no other meal, a civilized refreshment in the meat-grinder of the workday, twice so if you can consume it outdoors. I packed a picnic lunch of ham and cheddar
on a seeded bun, a dill pickle and a bottle of well water, drove to
Babler State Park (2300 acres), had my lunch there and have never had a happier meal. The woods are still green, and that made me happy, but I lusted too after the orange and chocolaty tones suddenly so satisfying at this time of year. On my lustful lunch hour I bushwhacked until I found some. I'm attending courses to learn my Missouri mushrooms but am not set to eat any. I do know one must cook all edible wild mushrooms; never eat them raw. The bright orange mushroom is Cinnabar Polypore (Pycnoporus cinnabarinus); the striped one, fresh Turkey Tail (Trametes versicolor). Both are pretty. Neither is edible.
A certain aura surrounds lunch; it is like no other meal, a civilized refreshment in the meat-grinder of the workday, twice so if you can consume it outdoors. I packed a picnic lunch of ham and cheddar
on a seeded bun, a dill pickle and a bottle of well water, drove to Babler State Park (2300 acres), had my lunch there and have never had a happier meal. The woods are still green, and that made me happy, but I lusted too after the orange and chocolaty tones suddenly so satisfying at this time of year. On my lustful lunch hour I bushwhacked until I found some. I'm attending courses to learn my Missouri mushrooms but am not set to eat any. I do know one must cook all edible wild mushrooms; never eat them raw. The bright orange mushroom is Cinnabar Polypore (Pycnoporus cinnabarinus); the striped one, fresh Turkey Tail (Trametes versicolor). Both are pretty. Neither is edible.
