After hearing from all of you the multitude of ways I could prepare morels, I set out for the farmers market on Saturday to get myself a whole mess of them. I even went early to be sure they were not all gone by the time I got there. Alas, there was not a morel to be had.
I also found more spinach (which I turned into a great salad along with a hard boiled egg, red onion, cojito cheese, and some honey mustard dressing) and beautiful asparagus (that went perfectly with a steak on the grill).
The cherry-hazelnut bread is from wheatfields. Holy crime-oly! I had not tried it before and it is delicious. The perfect toast, best enjoyed with just a speck of butter and a whisper of honey so as not to overwhelm the fruit and nuts. Oh dear me is it good.
I have not totally given up on the morels. I have my fingers crossed for next week and all your recipes printed and ready to test.