Me on the right
Bot at the SF Opera Costume Sale.
– 1 wool mideaval preist’s robe
– 1 cream colored victorian style officer’s jacket
– 1 cotton mideaval peasant’s robe
– 1 white muslin torch bearer’s robe with matching hat
– 1 lavender turkish prince costume
– 1 straw boater hat
– 1 gold nehru suit with matching hat and shoes
and also =
Costumes for the next two years.
We had a unusually powerful downburst here today, dumping 1 to 2 inches of rain in less than an hour. The infrastructure of the city was unable to handle it and there was flooding all over and the mass transit system was temporarily shut down. After… the sun came out between billowing dramatic clouds that fled to the east like banshees escaping a nightmare yet leaving behind a sparkling landscape in places.
I sort of made this up as I went along so measurements are approximate at best. If you make this, taste as you go, adjust as needed, make it your own.
The lights in my kitchen burned out and when I went to go get more fluorescent tubes from the hardware store, I was rather irked to discover they close at 5pm, leaving me to wonder how they do any business during the week in this area. I ended up getting a clip lamp out of my photo supplies and focused it on the counter.
It apparently wasn’t enough light because while chopping mushrooms, I managed to cut part of my right ring finger nail cleanly off. There’s not much blood so a band aid is fine. Once I got myself cleaned up I went to pull the victim out of the pile of chopped mushrooms. It wasn’t there. I looked on the knife, on the cutting board, on the floor, in the pile of chopped mushrooms. Never did find it but the mushrooms made an awesome mushroom and Parmesan fritatta.
1 pound button mushrooms, sliced thinly
2 tsp dried thyme
1 shallot minced.
1/2 c whole milk
Parmesan for grating
2 T butter
3 T olive oil
- preheat oven to 400.
- Melt butter and olive oil together. Add mushrooms. Season with salt, pepper and thyme. Sautee over high heat until they begin to brown.
- Add shallots.
- Reduce heat to medium and continue to sautee until completely browned.
- Beat eggs with milk. Make sure mushrooms are in a single layer and pour eggs over. Shake pan vigorously and then smooth out.
- Grate Parmesan over the mixture. Place in oven.
- Bake until set and middle is still jiggly. Use a spatula to free sides from the pan. Turn off oven heat and leave in oven for 10 more minutes.
- Slice in quarters.
- Serve with either sourdough toast or a salad.
I’d eaten the whole thing before it dawned on me to pick up the camera that was sitting 4 inches away to take a picture of it. I blame the loss of blood making me light headed…. yeah, that’s it, loss of blood.
A rather touching eulogy to Gourmet in the NY Times today that also discusses the changes in the food world.
The shuttering of Gourmet reminds us that in a click-or-die advertising marketplace, one ruled by a million instant pundits, where an anonymous Twitter comment might be seen to pack more resonance and useful content than an article that reflects a lifetime of experience, experts are not created from the top down but from the bottom up. They can no longer be coronated; their voices have to be deemed essential to the lives of their customers. That leaves, I think, little room for the thoughtful, considered editorial with which Gourmet delighted its readers for almost seven decades.