Tomorrow I have an appointment for my first dose of the vaccine, so I look forward to planning a trip to a beach soon. Adding to my collection of shells will be a priority.
After my walk and chores are completed for the day, I enjoy sitting in my sunny breakfast nook reading a book. I’ve just begun ‘Winter Garden,’ a novel by Kristin Hannah. Have you read it?
All the plants survived being in dry inside air this past winter, so I will be moving them out to the screened porch soon.
After all these years, I’ve at last learned to prepare mushrooms so that they are full of flavor and tender instead of mushy. I often saute a chopped sweet onion, minced garlic, and diced fresh mushrooms for part of my afternoon meal. This combo is a savory side to rice, potatoes, pasta, baked fish, or steamed vegetables.
Since mushrooms are like sponges, they should be kept dry at all times. As soon as I get them home, I remove them from any plastic wrap or buy them loose and fresh if available. Wipe them clean using a dry paper towel, arrange them on a clean one and leave them on the counter until you are ready to use them. Cut off any woody stems, slice them, and put them in a glass bowl. Add a little olive oil, spices of your choice (no salt yet), stir to coat, and let them rest while you chop the onions and garlic.
When the sauteing onions are starting to turn translucent, add the mushrooms and then the chopped garlic. Add water, stock, or broth near the end of the cooking time and only a little at a time to keep the mixture from sticking to the pan. If you want to add salt and/or herbs, this would be the time.
I found healthier options for the dish I showed you in an earlier post. Sliced celery, English cucumbers, carrots, and hummus are a delightful combination. Honey-glazed mixed nuts, crackers, and a few slices of sharp cheddar cheese made this light meal a big success.
I hope you have a lovely weekend.
Shopping links may allow me to earn a small commission at no additional cost to you.