Oooh so sorry!!!!! Awful stuff. To ID later... Spray paint pink after the herbicide dries? Take pics? Put a little sign for yourself back there, to remind? Have someone else do it? Pull sprouts more often? Not everything in nature makes sense, but this cruel trick of still poisonous dead leaves and vines is especially perplexing to me. The only acceptable disposal for me, this yard, is plastic bag sent to landfill. We recycle and compost, but that's not an option for something that has the potential to make me so sick for an unknown amount of time past its' death. Do not burn, urishiol can become airborne this way.

Surprisingly, I am on one of the old 1920s lots that is a half acre!!!!! Long and skinny -- house up front, backyard and garden in middle, and woods at the end. The house has ALL sorts of goofy "old house problems," but we love it. It's a nice, quiet, walkable neighborhood. Unfortunately, the yard is so very hospitable that a whole family of squirrels loves it too. And they eat out at my garden every day like it is a restaurant. Oh well! I take Bells Ferry as a shortcut to Barrett Pkwy all the time. I know Barrett Pkwy is a headache, but so nice for shopping and eating out!!!!!!

They resemble Coprinopsis atramentaria which I once cooked and ate -- tasted good, but there wasn't much of them. If you're eating wild mushrooms, someone once said that you ought to know the mushroom so well than you can call it by its scientific name. But if they're in my garden, I love the look and diversity of mushrooms that pop up. The only mushroom I might consider destroying would be a deadly amanita, and then only if I thought someone might eat it by accident, for the amanitas are beautiful. Here is a link that might be useful: Coprinopsis atramentaria

That sounds like a great place, and very nice people, Beachlily. I bet they'd love to hear from you. There's a couple of videos out there (at least) showing some techniques to making risotto. One is by Mario Batali, (http://www.nytimes.com/2007/05/02/dining/02mini.html?_r=1) and he's making asparagus risotto. He doesn't actually stir all that much. The other is Tom Colicceo, making roasted tomato risotto. I made that the other night, and it was quite good. In this video he shows his way of telling when the risotto is done. The only change I made to his recipe was to use vegetable broth. I'll put a link to that video below, but I don't know how to do more than one link, so I just included the address for the Batali video above. ) (By the way, I stumbled across that website when I did a search for tomato risotto [I have an abundance of tomatoes right now]. It looks like a pretty cool website, but I haven't had or taken the time to explore it further.) Sally