Ever have those periods in your life where everything speeds
by like someone pushed the fast forward button? One minute you’re kickin’ back,
a Lady of Leisure, and the next minute, MONTHS have flown by and you’re like, “What
the heck? What just happened? How did I get here? Why am I so exhausted?” That’s what this year has been feeling like to
me. Working full time really wears me out. Being a stepmom for a
teen 100% of the time and a preteen 90% of the time is a lot of work and very tiring. There's dinners to be made, girl woes to solve and helping with homework...endless homework. Not to mention moving households
pooped me out big time. (I’m STILL unpacking.) Don’t get me wrong, all of it has been
rewarding but I swear I could sleep for weeks. Especially with the rainy
weather we’re having today. Crawling out of my cozy bed this morning was
excruciating. Anyhow, tired as I am, I
am looking forward to some cooler, crisper autumn weather. No, not because of the Pumpkin Spice lattes
hawked by Starbucks (I hate the stuff, it’s vile) but because it’ll be soup
weather soon. There’s something relaxing and luxurious about cooking soup. I
can’t wait! In the meantime, on
weeknights when I’m depleted of any and all energy, I've been making super easy
recipes and I do mean SUPER EASY. Like this one that I clipped from the Bee recently for
mushrooms. (It originally was featured
on food.com.) It’s about as simple as you can get. (I did add in some freshly ground pepper and a
dash of Worcestershire
sauce to suit my taste.)
Quickie Mushrooms (perfect topping for steak or roasted pork
tenderloin)
Ingredients
½ stick unsalted butter
¼ cup sherry
½ envelope of Lipton onion soup mix
½ lb. sliced cremini mushrooms
Dash of Worcestershire sauce (optional)
Sprinkle
of freshly ground pepper (optional)
Instructions
1. Melt butter in skillet over medium heat.
2. Stir in sherry.
3. Add in soup mix, then mushrooms.
4. Add Worcestershire sauce and black
pepper (both optional). Sauté to desired
texture.
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