It’s day two of Foraging for Lunch. The woods revealed more chanterelles and the garden gave us young dandelion greens and tiny wild sorrel—so what else to do but make open-faced sandwiches. We toasted some good white bread and slathered on mayonnaise. Next came delicate, crisp slices of Applegate’s Sunday bacon, then wild greens tossed in good olive oil and seasoned with salt and pepper, and finally the pièce de résistance—mushrooms sautéed with garlic and parsley, with a splash of rosé. Dear Lord it was good, if we do say so ourselves. As we munched through the crunchy bread, the bacon shattered, the greens fell off the bread, and the juicy mushrooms dribbled down our chins. We hid behind our napkins, not saying one word, just savoring every bite in silence. Ain’t we the lucky ones.