Amole,
whose ponderous scientific name is Chlorogalum pomeridiarum, is
at its best for my purposes when all the chlorophyll from flower
and stem has been driven back to the bulb, and it lies ripe and
fully matured from late August until December.
Remove the fibrous cover down to the second or third layer
enclosing the bulb. These jackets are necessary as they keep the
bulbs from drying out and having a hard crust. Roast them
exactly as you would potatoes. When they can easily be pierced
with a silver fork remove from the oven, and serve immediately
with any course with which you would use baked potatoes.
"And gee, but they're good!" commented Linda as she reread what
she had written.
After that she turned her attention to drawing a hillside
whitened here and there with amole bloom showing in its purity
against the warm grayish-tan background. The waving green leaves
ran among big rocks and overlapped surrounding growth. At the
right of her drawing Linda sketched in a fine specimen of monkey
flower, deepening the yellow from the hearts of the amole lilies
for the almost human little monkey faces. On the left one giant
specimen of amole, reared from a base of exquisitely waving
leaves, ran up the side of the drawing and broke into an airy and
graceful head of gold-hearted white lilies. For a long time
Linda sat with poised pencil, studying her foreground. What
should she introduce that would be most typical of the location
and gave her the desired splash of contrasting color that she
used as a distinctive touch in the foreground of all her
drawings?
Her pencil flew busily a few minutes while she sketched in a
flatly growing bush of prickly phlox, setting the flower faces as
closely as the overlapped scales of a fish, setting them even as
they grow in nature; and when she resorted to the color box she
painted these faces a wonderful pink that was not wild rose, not
cerise, not lilac, but it made one think of all of them.
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