More kitchen experiments. Yo.
This morning I had a wild hair and created a Portobello mushroom-based pasta sauce, a vegetarian variation on a carbonara. (No bacon, though, so can it be called a carbonara? Questions, questions). Still, it was super-rich and flavorful. I will tweak the recipe a bit before I make it for anyone else: possibly add more herbs (thyme), and deglaze the pan with actual wine instead of the beer I happen to be drinking at the time. I ate about half a pound of pasta and cheese, good golly Miss Molly, took a B-12 and a fiber pill, and slept like a rock for the first time in two weeks. So there's that.
Tonight, Jenn made tofu enchiladas, a classic from our childhood that I have not had in years. Then she went to the library. She asked me for a list of books I'm interested in and she's going to check me out something on her card. Me = spoiled!
Tonight, Jenn made tofu enchiladas, a classic from our childhood that I have not had in years. Then she went to the library. She asked me for a list of books I'm interested in and she's going to check me out something on her card. Me = spoiled!