- mixed mushrooms, sliced
- kale, chopped with the stems removed
- an egg
- garlic
- olive oil
- salt and pepper
In a small roasting pan, toss the mushrooms with some olive oil, salt, pepper, and one crushed garlic clove. Roast them at 450- degrees for 20 minutes or until they are to your liking.
Saute the kale in olive oil with a chopped garlic clove until it’s bright green but not soggy.
Fry the egg. Assemble all the ingredients and eat, preferably with hot sauce.
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I have been having cooking problems lately. Everything I have tried to make for this blog ends up being kind of gross so it’s been a while since my last post. Yesterday I went to the grocery store determined to start a new leaf and make some salads, pun intended. I bought all kinds stuff. But the weather isn’t cooperating with my plan. It’s awful out, gray skies, drizzle, and a possibility of snow tomorrow, so I didn’t want a salad for lunch today.
Instead I made this little hash of tasty things. I think it almost qualifies as a salad. Most importantly it’s delicious and warm.
I have been realizing that I will never ever get used to east coast weather. I moved here almost 15 years ago and I still complain at every turn- I can’t stand it too hot or too cold and most importantly I can’t handle when it stays hot or cold for very long. I guess it’s a hazard that comes with growing up in Berkeley, along with an affinity for carob.
Your posts make me miss you so much!!
Molly,
I often think about blogging all the misses I have in the kitchen. I look at food blogs with perfect photos of rather boring dishes and sigh… wouldn’t we all learn more by understanding what goes wrong with the recipes that seem so great in the magazines? I love your blog and your honestly.
Molly
p.s. miss you Lang.
An affinity for carob? No hippie cooking here.
Ms Potato-
I should clarify. You never fed me carob growing up or cooked anything too hippy. But yet somehow I still encountered it a lot at school and at friends houses. And I liked it!
– M
I just threw up a little in my mouth thinking of carob 🙂
That looks like a good egg on your salad – we started getting good ones with orange yolks at the farmers market here and it is the best thing ever – except I’m never there early enough to get them…
Thats so funny Maddy- I almost never get to the farmers market early enough to snag the awesome eggs either! Last week I went early though so I prevailed and got a batch, one of which is pictured above. They are really so much better than any other eggs. What do they feed them to get them so orange??