This is how we ate the puffball- sliced with eggs, oregano and thyme. The puffball came from Provo Canyon and the other ingredients were from the garden. Delicious! Thank you L & C!
The rest of the enormous puffball was sliced and dried and then put in jars for another day.
Here Liz is embroidering on a quilt for Tess.O'lover and I dipped yucca blossoms into salted melted butter. Yum!