mushrooms and greens and orzo–oh my!

This morning we woke up from a delicious meal of Mushrooms with Garlic, Ginger, and Shallots (the mushrooms were fabulous–Thanks to Carol for lending us her Asian cookbook.  But, due to lack of experience, the wild rice was completely undercooked. The jasmine rice from Bon Appetite June 2012 was flawless, as was the brown rice, which we have been cooking for many years. Julie and Julia was, as always, fabulous.)  My mom got a phone call this morning from a family friend, Elsie, who has just arrived in town for the summer with her husband, Doug.  Elsie and Doug are among my favorite summer residents in Maine, and we couldn’t wait to have them over for dinner.  My dad was away on business last night and will not be home until late tonight, so we are having two nights free of comments such as “You know what would make this vegetarian lasagne just a little bit better? Sausage,” yet still missing an opportunity to convince him of the wonders of veggie cooking! Also, with dad gone we are missing one person to finish up the rest of the meal, which means that our fridge is currently filled with left-overs and as much as my mom and I would love to make Elsie and Doug a fresh dinner, we just have to get rid of our food (a common problem, especially for broke college students!)  

Nevertheless, our menu is going to be a new take on greens, mushrooms, orzo, and salad fixings:

  • Bruschetta made with braising greens and mushrooms
  • Orzo with pistachios and currants 
  • Salad
  • Dessert: Oatmeal Crisp Cookies (my grandmother’s home recipe) with Bourbon French Vanilla Gelato

It is 5:47 PM and we have to get cooking…Photos will be uploaded soon! Buen Provecho!


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