I spent a whole lot of my life hating mushrooms. Like.. 7/8ths of it. Picking them out of pasta sauce, off of pizza; making disgusted faces at them in the grocery store and at salad bars… and then, one day, there was mushroom ravioli. This ravioli said, “save all of your preconceived notions about mushrooms for someone who cares, because we’ve got buttery, savory, earthy ‘mmmm-ing’ to do“.
This did not lead to me becoming tolerant of, or even okay with mushrooms. No – it lend to a full-on obsession. Portobello, oyster, shiitake, shimeji – white button mushrooms – all of them! I could probably release a mushroom cookbook tomorrow (if I ever wrote a recipe down.. grr) with all of the mushroom experiments I’ve conducted since..
Here is one such delicious experiment, and it is sure to please if you’re in the mood for creamy, rich, and savory.
Click for recipe:
Avocado (Photo credit: Wikipedia)
There’s so much I want to say about cococado – why and when and how.. But for now, it’s easier to simply introduce myself!
Since very shortly after first laying eyes on my chubby duck-billed baby face some year ago, my mom has called me ‘coco’.
I find this nickname hilarious for several reasons.
1. I am as pale as they come.
2. My first (and last) bowl of coco-puffs was eaten around age 15.
3. The name on my birth certificate could in no way be the basis of this nickname.
She claims it captures my essence.
My mother raised me with a beautiful, clean diet. My idea of comfort food is still brown rice, asparagus and tofu pillows. Nothing artificial, no food coloring, not too much sugar or salt, and as many whole foods as possible. I have always regarded these guidelines as ‘the way to eat well’, and (whether or not I’ve always abided by them) I had always planned to implement them in my own adult life.