I had been eyeing up these leaves for a couple of days with the half change, brilliant red offset by the deep green of the evergreen

Woods starting to come alive with color

More pictures to come when the sun comes out

I had a correction on the mushroom from yesterday from Linda in Atlanta.  Thanks Linda!  Steve told me the correct name but I forgot it and it does look like a head not a Hen

Hen of the Woods Mushroom
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(Scientific Name: Grifola frondosa) Shades of gray-brown, white and tan decorate
the layers of wrinkled caps on this delicate Asian mushroom, which grows
multiple long stems from the base upwards as it forms a large leafy head.
Unusual in shape, the Hen of the Woods typically grows at the base of hardwood
tree trunks, extending outward from the tree trunk and forming multiple layers
of caps as it grows. Instead of gills beneath the cap, the Hen of the Woods
develops tubes that extend down onto the stem. As it grows, the mushroom
develops layers of small frilly caps or it may grow as larger flat, protruding
disk-like caps, that in total may weigh from several pounds to over 50 pounds.

Succulent, large and firm in texture, this mushroom has a strong earthy or musty
aroma, providing a flavor that is bold, somewhat nutty and very similar to a
Portobello. It is a variety of fungus that is often valued for it’s health
benefits due to the amount of fiber, protein, and vitamins B and C that it
contains. However, it is best to use some caution when eating the Hen of the
Woods, as it may cause stomach discomfort for those who are sensitive or
allergic to various mushrooms. Therefore, consume only a small amount initially
if there is a concern for a reaction to the meat of this species.

At times this mushroom may be confused with the Chicken of the Woods mushroom,
but it is not the same mushroom. When cleaning this mushroom, wash it thoroughly
before cooking, since its leafy shape provides numerous areas that hold dirt and
particles. It can be immersed in a bowl of water and shaken to loosen particles
or it can be run under a faucet to clean it thoroughly. To prepare, cut the
mushroom into strips or dice it. It is a mushroom that can be sautéed in butter
or oil, baked or pickled, but should be well cooked to soften the tough texture.
Commonly prepared as a side dish as well as added to pasta, noodles or other
foods, it is also a good mushroom for use as an ingredient in soups or food
stuffings and eggs. For storage, keep it refrigerated, placed in a paper bag or
placed fresh on a metal rack so all sides are exposed to cool air. The Hen of
the Woods is also known as Ram’s Head, Sheep’s Head, Maitake, or Kumotake
mushroom.