From: nicodemus@foobar.hellsuncles.co.uk   
      
   riburr wrote:   
   > Steve Peek wrote:   
   >> "riburr" wrote:   
   >>> Macabre of Auchterloonie wrote:   
   >>>> riburr wrote:   
   >>>>> This has been the kind of weather we've had for the last couple weeks;   
   >>>>> no precipitation, low humidity, low fuel moisture, strong breezes and   
   >>>>> wind gusts... RED FLAG warnings have been posted for several days. The   
   >>>>> air around our home is hazy, with the acrid smell of smoke.   
   >>>>>   
   >>>>> Several forest fires have broken out in our immediate region, most are   
   >>>>> now reasonably contained. Right now it is windy and the smell of smoke   
   >>>>> is strong, and the air against the nearby mountain ridges is heavy   
   >>>>> with particulate haze. Needless to say, mushrooms are presently    
   >>>>> scarce.   
   >>>>   
   >>>> Or grilled.   
   >>>>   
   >>> The fires are out.  We've been under the influence for the last couple   
   >>> days of a nor'easter; strong hurricane-like coastal cyclonic circulation   
   >>> bringing wind and cool rain and/or snow.  Like so many other things,   
   >>> mushrooms tend to shrink and withdraw from the cold conditions.   
   >>   
   >> Not always true with morels. Yesterday a friend and I found 60 or so    
   >> while   
   >> braving high winds and snow showers.   
   >>   
   >    
   > Well, gosh darnit, I'm gonna have to postpone fixing my lawn mower, and    
   > get out into the forest.  Received about 2" rain in the last couple    
   > days.  The sun finally came out today.  We've got 60°F and wind right    
   > now.  Hopefully, the ticks will be lulled into sleep.  Have several    
   > itchy bites from those tiny deer ticks.   
      
   Be careful of those - they can carry nasty (and sometimes fatal) infections.   
      
   > I'm *very* anxious to try smoked boletes.  I find most species rather    
   > slimy and mediocre, and hope smoking will improve their gastronomic value.   
      
   I don't know that smoking them will help in that department. I'd slice    
   and dry the soft ones and powder the dried bits for adding to soups and    
   stews.   
      
   > Smoked morels are simply out of this world.  Smoking really changes the    
   > nature of their texture and color (they become a crispy golden), and    
   > enhances their already excellent taste.   
      
   Haven't found a proper morel for years...   
      
   --    
   Old Nick   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)