The art of eating.

[hannah]

My current plans for a late-night snack involve sautéing some mushrooms, throwing on some diced garlic scapes and scallions, a dash of fresh parsley, then adding the last of the brown rice before mixing in an egg.

Because I don't have any bread to make toast.

-

Make that fresh parsley plus dried tarragon, and three eggs, to create utter deliciousness.

Comments

[smtfhw.livejournal.com]

That sounds really good! I'm hungry now!

[hannahrorlove.livejournal.com]

I let the mushrooms cook in the olive oil so they were nice and crisp, which was the best part. I never used to like mushrooms - I guess what I needed to do was learn to cook them. They're such an easy food to mess up, especially if all anyone knows are the giant rubbery ones.

[smtfhw.livejournal.com]

I love mushrooms of all types cooked or uncooked... I have to admit I would never cook them to the point of crispiness, but each to their own. At least you've found a way that you like them.

[hannahrorlove.livejournal.com]

The complaint "it's a texture thing" doesn't get taken with enough seriousness by most people.

[smtfhw.livejournal.com]

Oh, I take it very seriously. I can't abide food that isn't either solid or liquid... Jelly is anathema to me and it's all down to texture!