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Imagine having this kind of pizza baked right at your doorstep.

Patti, he’s in your neck of the woods. Maybe for your little guy’s first birthday? (Don’t forget my invitation!)

I love sorrel. We have a patch of it in our herb garden and it’s the first spring green to come up every year. By late spring the leaves are too tough and bitter. But the first leaves are perfect for a spring soup — light, lemony, yum!

This soup I made by sauteeing some shallots in oil. Then I simmered some chopped potatoes in chicken broth till soft. I pureed the potatoes, broth and shallots along with a handful of sorrel. (If you cook sorrel, it gets muddy colored — I like the fresh green look of this soup.) You can put the soup through a sieve/chiniois or not. Your choice.

I topped my soup with some stale bread fried in garlic oil.

After days and days of rain, I was thrilled to look out of the kitchen window yesterday to see sunshine and this, a beautiful 6″ high morel, growing under a dying elm tree in our backyard. (Honestly, it looked like someone had dropped a dildo on our lawn, but my inner mycologist got more excited about the thought of a wild mushroom quiche!)

I was worried the morel would be mushy after all the rain, but it was perfect. A swish around some heavily salted warm water got the resident bugs and dirt out. Then since I really wasn’t in the mood for mushrooms, I dehydrated the morel for next week’s menu.

DH is laughing at me because I keep poking around under all of our trees for more mushrooms. If there’s one, there’s gotta be more ….