Dips & spreads are so easy to make and so handy to have for a snack or a sandwich filling when I need to make a quick lunch.
At my local grocery store yesterday there were quite a few white button mushrooms for sale at reduced price. They were still white and good looking and there were many that were marked down, so I bought three containers. Knowing mushrooms, they would not stay white and good looking for long. I looked up a few recipes but in the end went the simple route. I sauteed them whole until crisp, only adding a slight amount of olive oil and salt, leaving them to reduce gently. I'd also made vegetable stock lost week and when the mushrooms were ready, simply added the stock and even more gently simmered it. Soup!
|These are two containers worth.|
I saved one to make something in a couple days.
Of course a few of those golden delicious mushrooms had to go into my scrambled egg... ;)
I also made brownies, and roasted two small heads of broccoflower (a cauliflower-broccoli hybrid).
To sum up:
Hot slaw- for wraps
Cantaloupe- for smoothies
The cabbage hot slaw to use in wraps is because I still have two heads piled up from BB. We had successive weeks of cabbage bonanza and it's really hard to eat a lot of cabbage at once but thank goodness it keeps a long time.
Not a bad morning. I've got my food for the week all set and it is a bright sunny day. I think later I will cut up the paste paper I'd made last week into bookmark size, and laminate them to give as gifts. And watch some TV (maybe Last Man Standing or Judge Judy), and at the last as the sun goes down and things get cozy in the apartment, read my book. Saturday!