I love that I can buy huge fresh porcinis diectly from the picker.

 I picked these up yesterday at Pike Place. The larger one, on the right, was about 3/4 of a  pound. It gave it's life to dinner. Cut into 1" x 1/8" x 1/8" slivers, sauteed in butter and olive oil with crushed garlic (the latter had enough of a head start to be crispy by the time i as done) and tossed with rigatone. A little salt and peppr and it was done. it could have done with a little chopped parsley and parmesan on top but oh well.

In poking around here a bit I've noticed that Ken Wilber appears to be a pretty prominent figure among folks here.  It's been the better part of ten years since I've read any of his stuff.  As far as I can recallI found him to be, initially, really interesting and potentially useful as a guide via his writings.  But, I recall also rapidly changing my mind and feeling that he was trite and hackneyed.  I can no longer recall why anymore - all I have left is my reaction to seeing his name.  I suppose I should dig out some of his stuff and give it another read.