new magnolia leaves

They look good enough to eat; their fresh color brings to mind micro-greens and shaved fennel salads I ate in Monterey, California back in the 1980’s when Buck and I were honeymooning and hiking. Garnished with ripe nectarines, the aroma suffused the bright crunch of greens. Tiny clusters of enoki mushrooms gathered at plate’s edge brought me to a magical forest floor. How marvelous that the sight of new magnolia leaves in our Longleaf pine woods would spark a favorite memory.

I was always hungry, then, and everything tasted like immortality.

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