1. It was great to see the girls, Izaak, Mom and Dad, Will and Sherri, Andrew, Nadia, Harmony, Mom and Dad and Lorri this weekend.
2. Oregon is BEAUTIFUL - even when it RAINS (yes.it.did) - fall colors, GREEN....refreshes my soul.
3. How about those DUCKS! (UofO football - you know - DUCKS).
And - now - this was dinner tonight when we got home....and it's Michael approved. This one is fat free, gluten free, soy free and Omni approved! LOL
|via Google Images - Recipe from The Happy Herbivore Cookbook|
1 tsp dried thyme
1 tsp dried chives
1/2 tsp dried basil (I used more)
1/2 - 1 C water or vegan broth
1 garlic clove, minced
3 T balsamic vinegar
1 T mirin (or sherry)
2 Portobello mushrooms, stems removed
salt, to taste
Grind herbs to a fine consistency using a mortar and pestle (I used my ulu knife from AK)
Line a large frying pan with a thin layer of water or broth.
Cook onion and garlic over high heat for about 2 minutes.
Once the liquid starts to boil, add vinegar, mirin and ground spices.
Reduce heat to medium, add another 1/2 C of water/broth and bring to a boil.
Add mushrooms and cook for 5 minutes.
Gently flip mushrooms over and cook for another 5 minutes, adding more water or broth as necessary. Repeat if necessary, cooking until mushrooms are soft and tender.
Remove from heat and plate.
Sprinkle a little salt over top and drizzle with leftover juices (I didn't have any).
Living all of life before the face of God...