HJ Andrew’s Experimental Forest, 4 Nov. 2013

It will be fall in a Douglas Fir forest –

gather chanterelles.


Dry these on the counter overnight

& brush clean of fir needles & forest soil.


Chop one clove of garlic, a bit of onion,

three large chanterelles. They cover the pan,

a 1/4 inch deep. They will shrink.


Sautee these. Almost dry – just a dab of butter

to get onion & garlic sizzling.


In a second pan, scramble 2 eggs, half

a tomato – diced, a splash of olive oil

and just enough almond milk.


When the mushroom mixture has cooked down

golden, to the odor of a Sicilian kitchen with Mount

Etna at the window, add it to the scramble.


Sprinkle in a very little salt. Pepper to taste.

Cook in a well-cured cast iron skillet – stirring,

time to time, with a wooden spatula.


Toast lightly two pieces (hand-sliced)

of an intriguing bread. I have chosen an apricot,

walnut, and date sourdough from Mud Bay’s

Blue Heron Bakery.


Completed, heap the scramble on the toast.

Eat warm, slowly, attentively

– thankful for the forest.

Bill Yake now living among the fir and redcedar forests bordering the Salish Sea, was born, raised, and first educated, where eastern Washington pine forests grade into the remnant black hawthorn swales and eyebrows of the Palouse Hills. His poems have been published in books, magazines, and anthologies serving the environmental and literary communities — from Orion to Wilderness Magazine, from Poetry to Open Spaces Quarterly, from Wild Earth to ISLE. They have also been featured on NPR programs, including Krulwich Wonders, and are collected in This Old Riddle: Cormorants and Rain and Unfurl, Kite, and Veer, both from Radiolarian Press.