Fall around my place is filled with two things. Mushrooms and Meat. It is the time we harvest our animals and prepare the meat into a variety of yummy delicacies to be enjoyed throughout the winter. It is also, with the blessing of the rains, the time for wild mushrooms. We pick Porcini, Morels and Chanterelles, both orange and whites. There is nothing like some smoked bacon from the pigs you raised mixed with a homemade pasta and homemade sauce from the garden and a generous helping of sautéed Chanterelles.