Earth and sky

Turkey vultures are not attractive up close, whether they're tearing bloody chunks from road-killed critters or perching buzzard-like on tree limbs. When they first return from their winter homes in early March, we see sometimes 10 or 20 at a time swirling overhead, and down below we remind ourselves to keep moving and look alive. We see a few throughout the summer but now they're massing up again to travel south, and in the air they look magnificent, their six-foot wingspans describing slow circles over our meadows. Watching a red-tailed hawk and three turkey vultures swirl and swoop overhead was a Saturday treat for those of us who are not road kill.
 
Down below the wet season has produced more earthbound treats--or perhaps tricks: an abundance of mushrooms and toadstools of greater variety than we've seen here before. Our lawn is dotted with fungi in marshmallow white, lemon yellow, and chocolate brown, but we don't know enough about mushrooms to risk eating them. Instead, we feasted last night on chestnuts picked up from the ground and roasted in the oven. I hover buzzard-like over the pan waiting for the earthy nuts to be cool enough to peel, awaiting the moment when the flavor will make my taste buds soar.

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