A PUFFBALL MUSHROOM MORNING

a morning of ambrosia in puffball form...

A PUFFBALL MUSHROOM MORNING

within the silver light of fog enshrouded morning
walking through our pastures and forest glen
with my dogs bouncing about checking the trails
left by fairies and other creatures
of the mist drift night,
i find these treasures in circles,
or bursting forth from the base of a tree,
looking like giant marshmallow pillows
for passing fairy folk...
i gather a few
leaving the others to spore for next year...
as the fog drifts back out to sea
i hurry home with glee
to wash,
to slice,
to saute,
in fresh churned butter
with fine cut green onions
three cloves crushed garlic,
oregano and salt and fresh ground pepper,
 a little white wine
slowly add cream
 and stir till simmering...
served with fresh hot rolls,
a repast fit for elf lords and ladies
that
i will enjoy under my gazebo
where morning glories and tiger lilies
dance in humming bird breezes,
while my canine pals
doze in sunlight patches of honey warm amber...
and if i should see you peeking
through the fence at me
you are welcome to come
share my puffball soup and hot rolls for free...

Author's Note

i realized on reading this i left out the garlic...lol...one can't live without garlic...

Reviews

[JayceeC]

Love this. As a child I remember edible mushroom rings...I was always afraid to pick them ncase it was a fairy's home. Now the fairy rings are not edible unless you want a trip to another dimension. . Would love to share but truth isI made the saute just yesterday. Your home sounds beautiful JC, a small slice of paradise.

[jeannemarie coulter]

thank you on all levels...

[wordman]

sounds like a perfect day to me ending with a fine meal
who could want anything more...a lovely picture of nature

[dan]

jeannemarie, That would be me peeking through the fence, following my nose like a pig in search of truffles. I spent 18 years working my way up in the restaurant world until I was Executive Sous Chef at a hotel, where I learned soups from one of the best chefs in Pittsburgh. White button mushrooms from local mushroom mines went into my cream of mushroom soup, like yours but without the white wine. I still make soup all of the time for my wife and me; I think I'm headed for the store for some white button mushrooms today. It's too hot outside to be eating soup but we will be ensconced in air conditioned comfort. Thank you for the inspiration, and for sharing this great write! take care...dan

[Perkele.7885]

All was rolling right along very nicely and then you had to say that nasty word, onions. Nice poem, dear.

[mattavelli]

This was a pleasure to read. The imagery is VIVID! What's for lunch? :)