Brother-in-law Paul Cooper stopped by and announced he brought a surprise. It was a good one. Morel mushrooms.
Paul, who is a great “shroomer,” hadn’t found any, but managed to buy a pound of wild yellow morels that had been shipped for sale at a market near Bainbridge, Ind.
Upon his arrival, the valuable fungi cargo was placed in the refrigerator. My obligation was to obtain steak for the next night, and Paul would do the cooking.
“What else do you need for the cooking?” I asked.