Friday, March 1, 2013

A Busy Day

Yesterday, as the Director of Mentoring I organized
an all school Real World on Addiction

I had a diverse panel of speakers, me included, to cover addictions to
not only drugs and alcohol, but sugar, relationships and being the caretaker.

I have gotten feedback that it went really well and am so grateful
for all the support I have from everyone who was involved

Then it was back to Lily's to cook for
the February Wine Workshop
 (the switch from addictions to wine workshop did not go unnoticed)


We had an intimate group and it made for a wonderful
winter's gathering.

I served lots of tapas; deviled eggs with black olives,
a salad with oranges, fennel and shrimp, roasted asparagus,
chorizo and peppers .... just to name a few.
The pleasure at the table was gratifying.

So were the raves about the mushrooms


1 1/2 lb. medium sized button mushrooms, stems trimmed
2 cloves garlic, chopped
2 T grapeseed oil
Juice of 1 lemon ( approximately 3- 4 T )
Kosher salt and black pepper 
Fresh Parsley

Heat oil in a heavy bottom skillet, not nonstick
Add garlic and cook 30 seconds
Add mushrooms, stir to coat with oil
Continue stirring them frequently over med high heat
until beginning to brown
Salt to taste
When the mushrooms are nicely browned and almost tender
add the lemon juice and allow to cook for 1 more minute.
Remove from heat, sprinkle with parsley and black pepper, toss to coat

Have a wonderful weekend

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