There's something that has happened to me in the past year. I've become increasingly less interested in my career path (which used to be nearly everything I thought about - I know, sad) and more interested in things like gardening, cooking, and organizing my home. I'm fairly sure this all has to do with my ovaries somehow, but that's probably not very scientific. Last night, while listening to some adorable French pop music from the 1950's that Brian downloaded, we cooked dinner together. Well, I cooked and Brian chopped.
During the past year's evolution of domesticity, I've also realized my love of mushrooms. Not the kind you chop up and put in salads, but wild mushrooms all sauteed up. Yum. Here's a good combination that I put together tonight: Saute a combination of mushrooms in butter (I chose chanterelle and oyster mushrooms) for about 5 minutes. Add some garlic and scallions, finely diced. Add some fresh Italian (the flat kind) parsley, and saute for another 10 minutes. Squeeze a little fresh lemon on it if you have one around.
This would be good alone tossed with some angel hair pasta, but I made a little cream sauce because why not? It consisted of some heavy creme, butter, fresh herbs (more Italian parsley plus fresh chives and watercress). I tossed the pasta with a little sauce plus the mushrooms, and then I added some toasted pine nuts for good measure. It was goooood.