Kitchen adventures.

I won't go so far as to say mushroom bourguignon is my new favorite thing ever, but I will go so far as to say eating it was flat-out amazing and I have to add it to my recipe rotation. Especially this time of year, since it's going to get harder to find fresh non-root-vegetable ingredients at the markets.

I used a fifty-fifty mix of portabello and crimini mushrooms, the whole can of tomato paste, and a dash of oregano, and didn't serve it over the noodles. Next time I'm going to have to do that - it seems like it'd be even better that way.

Tomorrow: cauliflower curry.