New Mexico Mycological
Society
May 1997
Different location for May Meeting
For this month's meeting, I will be presenting a program on finding
mushroom resources on the Internet. I will host the meeting at a computer
lab at TVI (Albuquerque
Technical-Vocational Institute). There are lots of computers, so everyone
will be able to "Surf the Web."
The program will begin with a general introduction to the Internet and
the World Wide Web. I will briefly demonstrate the construction and
function of Web Pages, including the NMMS
Homepage. My own personal homepage has several "links" to other mushroom pages in the U.S. as well as
around the world. The lab is equipped with Pentium computers and a fast
connection to the Internet, so this will be an excellent opportunity to
see what Web Surfing is all about.
Directions
The lab is located at TVI's main campus in the north end of the East
Building. The best place to park is in the lot on the northwest corner of
Coal and Buena Vista SE. From the intersection of Coal and University,
travel east on Coal and turn left (north) into the parking lot just before
the light at Buena Vista.
-OR- From Central, turn south on
Buena Vista (between the Fajita Factory and Baskin Robbins across from UNM), go four and a half blocks and turn
right (west) into parking lot just before the light at Coal.
The East (E) Building is a single-story, red brick building which runs
parallel to Buena Vista. It has a TVI Community College logo on its south
wall and is located on the north side of the above-mentioned parking lot.
It "wraps around" the east side of the "M" building which is an old,
two-story, dark brown brick building.
From the parking lot, walk north between the E and M buildings to the
north end of the E building. You will go through a door into a
glassed-in, triangle-shaped foyer with a very nice non-functional fountain
in the middle. This is the entrance to the computer lab.
The meeting will be at the regular time: Tuesday, May 6th at 7:30 PM. I
plan to be there at 7 in case anyone wants to get a head start. If you
have any questions, please contact David Wallis
EMail
I am still soliciting members' email addresses. I have about 14
members on my list so far, and there's plenty of room for more. I would
appreciate it if any of you who have email and have not contacted me would
send me a short message to my above email address. I have been sending to
those who have already contacted me updated email lists of NMMS members
and text copies of the newsletter.
Cookbooks
At the last meeting we decided to order 12 copies of the Portobello
Cookbook by Jack Czarnecki. Purchasing this quantity allows us a 40%
discount. The books should be available to members for $10 a copy.
Recipe
This recipe I borrowed from Favorite Recipes of Española
Valley, published in 1971. The recipe is named "Mushrooms and Chicken
Livers in Wine." As some of the readers may have gathered, my tastes are
quite varied, reflected in recipes which range from average to absurd.
However, one food with which I have great difficulty is chicken livers.
I'm afraid it's right down there on the bottom of the list along with
low-fat lizards and unsalted insects. Nonetheless, I really wanted to try
this recipe and needed some substitute for chicken liver.
This last
weekend, my wife and I spent both days cleaning our back yard. It's one
of those things which needs to be done every decade or so. In the process
of cleaning, we uncovered a culinary goldmine. Under every old board,
brush heap, leaf pile, and abandoned lawnmower were dozens, even hundreds,
of snails. We collected enough snails to feed the family for a month,
probably longer since my daughter is a vegetarian. I told her that
they're "free range" snails, but that didn't seem to sway her. Drying
them is a bit tricky, but I found that if you salt them before drying,
it's easier to get them to stay put. Also, if you're going to freeze them,
it's much better to sauté them first; if you try to freeze them
fresh, they tend to explode. Anyway, I substituted an equal measure of
snails for chicken liver, and was quite impressed.