spring spell
Morels, spring garlic, asparagus, duck eggs, several bouquets of sweet peas and daffodils. This is what came home with me from the farmer’s market this weekend. Last night I slivered some of the spring garlic, sautéing it along with the morels in butter. Served over a steak along with grilled asparagus, on a table graced with a vase of fragrant flowers, I gave thanks for the season and savored the taste and smell of it. The duck eggs? My neighbor has been baking up a storm – lemon pound cake most notably – from the eggs which I have been blowing out to make psyanky eggs. I have been making psyanky eggs for over forty years, learning the art from a friend in junior high. The practice precedes Christianity and takes a lot of time and focused attention. It is serious spell work. At eighteen, I complemented my wages as a dishwasher by selling psyanky at a gallery in the little town I had moved to on the Oregon coast. I ate a lot of eggs and friends kept me company as I drew symbo...