- lots of different kinds of mushrooms (portobello, white, shitake, cremini, etc.)
- lots of different kinds of onions (red, white, scallions, shallots, Vidalia, even garlic, etc.)
- a thickener of flour, milk, salt and pepper, and melted butter (can't remember the proportions--ask and I'll find out)
- Cut up and saute the onions and mushrooms until onions are translucent and mushrooms are cooked through
- Throw all into a huge pot and puree
- Add milk to thin
It's T's favorite!
Anyway, for our main course, we did pizzas. I'm telling you, this is the way to go. Even if you have small kids, they can help by putting toppings on. We had a few with pepperoni, a few without, and my new fave is to combine mozzarella with ricotta and basil and just add sauce. YUM. Do it! Go now! Oh, and another I just missed the season on: Goat cheese, basil, and plums on a pizza. How's that for gourmet, chickadees? Finally, and my friend M. made this amazing cake--I'll have to get a picture. She experimented with fondant and created this beautiful Masonic symbol:
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OK, gotta go--two more periods to teach, one hour of alternative ed, and then off to the hockey game. I need the distraction!
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