Category Archives: This -n- That

While the Feast is Cooking

A very popular post last year was our Thanksgiving Word Find puzzle. We designed it as a fun reminder of the key points in a year’s worth of information, and to provide quick links to review full articles.

So, based upon rave reviews, we present: The 2022 version of the Foodtalk4you Word Find Puzzle – use it as a helpful review, a conversation starter, or as something to while away the time when everything is in the oven because you do not want to watch football.

Let’s dive right in with a quick reminder about each selected prompt, along with the link back to the original post.

REFLECTION – On January 4, we start the New Year off with a now favorite activity: reflecting on a year’s worth of blessings. It’s one of the most rewarding things I do, and readers are joining the ranks each year.

LUNGE – One of those simple things we can do, even when there is not much time to devote to exercise. Take the plunge for a lunge as explained on this Jan. 11th post.

ELEPHANT – On Feb. 22nd, we explored how to get enormous projects done. If you feel like a tiny mouse being asked to eat an elephant – read this.

FLAX SEED – Flax and chia seeds are powerhouses in a tiny package. Check out this post on March 19 to see how to find a place for them in your diet.

LAUNDRY – From the science behind why warm water may do a better job and to what’s happening with fabric softeners, there’s lots to learn from this post on April 19.

RESILIENCE – What we all need more of. Take a couple minutes reviewing these simple options for coping and building resilience on May 22nd.

MINERALS – I hope you printed out the easy-to-read download of where to get potassium, calcium, sodium, and magnesium in simple everyday foods on June 7.

ZOOM – More than just a meeting method. On June 21st, we learned how to zoom out to get the big picture, and zoom in to get things done – we need to do both and to know when to do which.

BASIL BOATS – On July 19th, I shared my new take on fresh summertime tomato, basil, and mozzarella.

RELEASE – Allow yourself to open the prison doors of past trauma. Read the post from Oct 4th, to start your release today.

CHANGE – If we want different outcomes, what we put out to ourselves and to the universe must change first. Learn how to be willing to change in this post from October 11th.

WORD SWAP – Your mind believes what you tell it. Be nice in your self-talk. Do you want to be treated better? Be nice to yourself first. Learn how to turn around that self-talk in this post from Oct 18th.

BROTH – I took a short deep dive on Nov 1st, trying to tease out the difference between stock and broth. Just buy broth.

FROTHER – My favorite kitchen tool discovery this year. Discover what a frother can do for you in this post from Sept. 27th.

BREATHER – What activity do you do to de-stress in a way that gives you a breather? Discover options in the post from Sept. 20th.

RESTORE – Sometimes, a restorative activity is best to calm our jagged nerves. What you can do to restore yourself is also explored on Sept. 20th.

Hope you enjoy this year’s Foodtalk4you Word Find Puzzle. Offering it as a family/friend activity could start meaningful conversations about improved health with others in a non-threatening platform. We are all about starting helpful conversations and sharing good news with others.

Happy Thanksgiving! I am so thankful for each of you!


In health –

Deidre

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Stock or Broth? That Is The Question!

I’m tired of going to the grocery store to buy broth … or is it stock? … for a recipe, and getting thoroughly bumfuzzled concerning which is which.

There I stand – a box of each type in my hands. Reading the labels – yet again – trying to tease out the difference.

Help!

Determined to ferret out the difference and to commit it to memory, I am on a quest – taking a deep dive into online education.

My query’s answer starts like this:

Bottom line:

Stock is made from bones, while broth is made mostly from meat or vegetables.

Fair enough.

But wait a minute … I was having this debate about vegetable stock versus vegetable broth just yesterday in the middle of my local Harris Teeter. Last time I checked, vegetables do not have bones.

This is not helping me.

We continue:

Broth is traditionally made by simmering meat in water, often with vegetables and herbs. Today, however, vegetable broth has become very common.

Using bones in stock creates a thicker liquid, while broth tends to be thinner and more flavorful.

Ah-hah!

But remember about “bone broth” and all those who drink it for its nutritive values? Huh? Huh?

Bone … broth …

Bone broth is technically stock because it requires the addition of bones!

Give me a break.

Basically, in creating either stock or broth, the key is in how long to cook it.

Bones should be simmered a long time to derive the best nutritional profile.

Using meats to flavor the fluid requires a shorter cook time because overcooked meat gets tough – limit cook time to about an hour – because the cooked meat is usually eaten either in the soup or in another recipe.

Risotto

According to healthline.com, the most common dishes for using broth are:

Cream sauces

Risotto

Dumplings

Stuffing

Casseroles

Stuffing

Cooked grains and legumes

Gravies

Soups

Sauteed or stir-fried dishes

So last night’s delicious Curried Pumpkin and Mushroom Risotto that I made with vegetable stock was created all wrong. The recipe can be found on the website, EatingWell.com.

Dag-gum boneless vegetables steered me wrong.

From now on, I’m just going to grab broth – no bones about it.

Still confused –

Deidre

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It’s Fusion, Baby!

Last November/December on our holiday trek to Williamsburg, Virginia, we kept returning to a great restaurant – Amber Ox – just to continue our explorations of their flavorful and expertly crafted meals and drinks.

It was at the Amber Ox, I first experienced eggs cooked in a Shakshuka Sauce. Savory, spicey, and delicious – especially when sopping up the sauce with their amazing fresh baked bread.

Shakshouka/Shakshuka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, garlic, and spices. When the sauce is hot and bubbly, eggs are cracked into an indention made in the sauce, covered with a lid, and left to cook to the desired doneness.

After the introduction of Shakshuka Sauce, I was quick to spot jars of it in various stores. Yeeha!

But, I pretty much am cooking for just two people, and a Costco-sized jar of sauce was partially used, frozen, and thawed a bit to use some more … you understand the problem.

Well, once again, a recipe is born out of longing for a certain flavor profile with easier-to-access supplies.

Flashback to my first introduction to breakfast spiciness – Huevos Rancheros in Sacramento, California – when I was just beginning to develop a palate beyond middle-of-the-road American.

Huevos Rancheros meets Shakshuka!

It’s fusion, baby!

With a handy, ever-present small jar of salsa and a new staple in the fridge – a small jar of Thai Red Curry Paste – I can easily assemble some savory/spicy eggs.

After sauteing whatever veggies I have on hand such as:

Onion

Garlic

Bell pepper

Mushrooms

Spinach

Leftover cooked butternut squash

I add salsa and several dabs of the Thai Red Curry Paste. Stir to combine. Make indentations for the eggs. Crack the eggs into their nests. Add crumbly cheese on top, if desired. Cover with a lid and cook until done.

This morning I scrambled the eggs a bit in place in the pan and flipped sections over to cook uncovered on both sides.

So good.

This warming recipe is so versatile. I encourage you to try a little fusion at breakfast.

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In health –

Deidre

Word Swap – Love Thyself!

We at foodtalk4you have always promoted improved health – one meal, one breath, one movement at a time.

Yep. There it is on our beautiful banner.

Lately, we’ve been hovering around the mental concepts of boosting our health. Maybe we could say mental/emotional/spiritual concepts.

But it’s all mental, really.

I used to think that our brain controlled everything, but have come to appreciate that the brain does not control things. We control the brain.

What the brain is allowed to send out, influences the outcomes we experience.

These past weeks, we explored a change in command as we recognize that – even if it’s totally new to us – we can purposefully say goodbye to the chains of the past so we can embrace the full potential of the present moment.

One goodbye release may not be enough; but over time, the more we can fully release our past hurts, disappointments, and traumas, the more we can feel that shift in power. We no longer allow the past to hold sway over our present.

This takes practice – along with the new belief that, “I am willing to change.”

Changing the habit of self-talk can take considerable mindfulness to recognize the subtleties of how ingrained our unsupportive and judgmental inner dialogue can be.

What’s the knee-jerk conversation you throw at yourself when you splash some coffee on the floor?

“You nimrod! What an idiot!”

Such a casual phrase, maybe meant to accept responsibility, is also heaped in judgement. Mess happens to all of us, dear readers. We all splash tumblers onto the floor, drop things, and stumble by simply tripping over our own feet – judgement is not needed. Maybe we need to be more careful, sure, but a stack of negative messages can grow over the course of time.

If our first thought is to be judgmental, we need to reflect on why we need judgment. Why do we think we deserve judgment? Because someone always judged us? That’s their message – an old message that we are giving life and power over us today.

Why don’t we forgive ourselves? Wouldn’t that be the kinder thing to do? Wouldn’t you like a little forgiveness?

As I dropped a jar of dill pickle relish on the floor a few days ago and watched half of its contents spatter all over the kitchen floor, I could have judged myself. Instead, there was a reminder to screw on the lid better next time and double check my efforts along with –

“Oops!”

“Man, I’m glad that wasn’t sweet pickle relish!”

“Hmmm, what’s the best way to clean this up?”

Do you groan and say you have to go to work … have to mow the grass …have to go to the store?

We need to do a word swap. Go from judgment to helpful. Go from negative to positive. Maybe just practice stating facts.

How about –

“I’m going to the store so we can have some yummy food to fix for dinner.”

“I choose to go to work so I can pay the rent.”

“I’m going to mow the grass before it rains.”

From the time we open our eyes in the morning until we close them at night, we are making choices. Practice using your power of choice as you actively guide your brain to set the tone of your day.

Be kind to yourself. Wouldn’t that feel good?

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In health –

Deidre

Change In Command

Last week, we opened the idea of releasing the shackles of the past, with the goal of freeing ourselves to live in the present moment.

As each of us does this release, there is a feeling of new-found POWER. We are lighter, freer.

Heady stuff if you are new to it.

It is not new, though. We had the power all along, we just chose to give that power to the past. But no regrets or bitterness about wasting our lives – remember, we are going forward.

What’s important to remember is that you are in control of your mind.

You choose what to think. Feelings and emotions are thoughts. You hold total control over your thoughts.

Old ways of thinking may whisper and whine that you can’t change how you think – changing is hard.

Change is different, not impossible. When the voices of self-doubt ring out, acknowledge them, and release them – they are not needed by you.

Use any adage you want – maybe, the longest journey starts with a single step – but moment by moment, day by day, with consistent effort you can change anything. Step toward the marvelous vistas that await you.

Just believe that you are open to change within yourself – even if you do not know how this will happen or what it may look like right now.

“I am willing to change.”

Write it down. Say it out loud. Whisper it in a prayer. Leave sticky notes. In a private moment sitting in the sunshine, open your arms to the skies and repeat,

“I am willing to change.”

Send positive messages to yourself every day. If your previous internal monologues have always been negative, such positivity may seem forced. It doesn’t matter. Shower yourself with love, praise, acceptance, and repeat your willingness to be open to change.

Life all around you will respond with the positivity you have sent out to the Universe.

We get what we send out.

Chose to be a victorious, positive individual – not a victim of past mistreatment.

Go within to learn of your unique strengths, talents, and desires.

You have the power and the answers to your needs right now. Your inner guidance will lead you to the right resources and the right answers – lean into the positive flow within you.

Until next time –

Release the past with a blessing.

Commit to being willing to change.

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In health –

Deidre

The First Step Forward

My healing Covid brain was as blank as the computer screen staring back at me.

New post? Meh.

After testing a rabbit hole about the veracity of the “man flu” theory – I was trying to rediscover an article from a few years back about how men may experience colds and flu differently than women – nothing jumped out at me as being particularly exciting.

The “man flu” thing was inconclusive. Apparently, women may get a stronger immune response at the onset of illness and more rapidly recover thanks to hormones. Estrogen seems to bolster immune response and testosterone dampens it. (menshealth.com, Dec. 12, 2017, Carolyn Crist)

No fireworks.

What does get me fired up is change.

We so often fight change at every turn, resisting new approaches, and relying upon the adage that personal change is impossible because, “That’s just the way I think/am/do” – “I can’t help it” – “I was brought up that way.”

What we cannot change is the past, and it’s the past that is often what’s holding us back from moving forward.

Traumatized? Abused? Lack of support?

We could all compile quite a list along with who was at fault. Perhaps we have memorized this list and revisit it every day, keeping the litany of past injuries and villains at the forefront of every thought.

Friends, we are robbing ourselves of living our present moment by holding on to the past.

Before we move forward, we must release the past.

“But he/she did me wrong!”

True enough.

How is reliving that trauma helping you now?

You can let it go. Yes, you can.

Our past has given us many lessons, required us to strengthen in ways we never imagined, and has equipped us to live in this moment – only if we allow ourselves to truly live and experience the new things.

The past must be released. Released with love and a blessing.

What?

“That stuff was bad … They were bad … There’s no love or blessing there!”

The love is for you. The blessing is for the strengthening lessons you learned along the way and for those who hurt you, that they may somehow come to know peace and move forward as well.

Do this:

Find an object you can wrap your fingers around. Cell phones and TV remotes work great; so do spoons, pens, or a marker.

Hold this object in your hand. Look at it. Get a good grip around it.

This object is symbolic of what you’re holding onto.

Hold it close to your chest because we tend to hold these things close to us, not wanting to let go.

Close your eyes and take a few slow breaths.

Thank this life lesson for what you have learned from it. It was traumatizing, yes, but you gained many life skills from this experience, and you are stronger for it.

Keep slow breathing as you consider the positive aspects gained from this trauma.

Ask yourself if you’d be willing to release this experience, letting go of the negative and those who were involved, while still retaining the positive for yourself.

If you agree to let it go – even if you don’t know exactly how you can do it – maybe you can just be willing at this point – then, as you open your eyes, bring your hand away from your chest.

Look at your grip loosen on the object. Bless once again the lessons learned and yourself, release the pain and those who caused it – blessing them as well.

Then, set the object down, releasing your hand’s connection to it.

Take another long, deep breath.

Maybe you are just going through the motions the first time you do this but keep at it each day. In time, your relationship with past traumas will shift.

My dog-eared, underlined copy of The Essential Louise Hay Collection continues to inspire. Next week, we’ll explore being willing to change.

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In health –

Deidre

With Mounds of Frothy Goodness

Frothy, foamy adornments atop of steaming cups of coffee were things reserved for recipients of barista artistry – or so I mistakenly thought.

The discovery of a battery operated stirring-thingy-on-a-stick in my sweetheart’s kitchen drawer recently became a handy invention to obliterate the last stubborn clumps of a magnesium supplement in a glass of water one night.

Whisk-on-a-stick. Pretty cool. I was happy.

Later learning that the contraption was a milk frother, has opened a whole new world of possibilities in my previously deprived existence.

Since barista-styled coffees with designs floating on top have eluded my life experiences – too pricey for my wallet, I guess – then I have a lot to learn about froth, foam, and creamy designs. There’s gotta be a YouTube Video on how to do that stuff.

The videos will have to wait, though, as the case of Covid that’s sweeping our abode has rendered my attention span to that of a gnat. I improve in spurts, only to backslide into reading one-liners from the Reader’s Digest. Writing this post in fewer than five sit-downs will be a miracle.

Maybe in a week or so, I’ll learn how to turn out fancy coffee surfaces at home. Right now, I just play with my trusty frother, turning half and half into white mounds in seconds.

Looking to save calories and fat? Froth some milk or half and half to spruce up your coffee. Heck, spruce up that pumpkin pie or strawberry shortcake.

User beware! Frothing creates quite a stir … Hahahahaha … Covid brain.

Really – not only does volume happen with just a dab of fluid becoming aerated, but if you are emulsifying a cup of bulletproof coffee – the new-found volume and stirring vortex will exceed the limits of your coffee cup.

Just saying.

After hours of – attention-challenged – research yesterday, I have concluded that if I were to buy a new one, I would get this one.

My frother is the size of the one linked above, but is currently floating around the kitchen drawer unprotected. This one is housed in a handy travel cover that holds two frother attachments – a single and a triple loop.

Wow! I could go to town with that baby!

So, if you are new to the world of frothing, or if you have never frothed at home – you, too, can make that pumpkin spice fall coffee even better.

Now, I just need to figure out if I need to wear my N-95 mask in the house to protect myself from my sweetheart’s paroxysmal Covid sneezing. Does he have a different variation than I? Am I protected from him with my own antibodies?

Stuff for round-table discussions.

Just so very thankful that we are fully vaccinated, boosted, and are not in the hospital on a respirator.

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In health,

Deidre

A Change of Seasons

Just think – the whole world is experiencing a sense of sweet anticipation! Yes, both hemispheres are gearing up for a change of seasons.

The residents of the southern hemisphere are seeing glimpses of spring. Visions of gardens, flowers, and expected harvests are lightening their spirits and putting a spring into their steps.

Those of us on top of our beautiful globe are savoring hints of cooler morning temperatures, promises of fall leaves, and a switch in appetites to soups, stews, and all things pumpkin.

Funny, three weeks ago as August was just starting to hint of changes to come, I was clinging to the essences of summer like a child not wanting to leave an amusement park, clinging to my parents, and begging for one more ride.

This week, I’ve spent a small fortune at several garden centers, buying chrysanthemums, deep-toned coleus, and decorative gourds.

I’m all in! Color me fall!

But there’s been more change in my world than just the seasons.

The focus this week has been on stress-relief.

Until I got a handle on this emotional burden, I was getting nowhere in a hurry.

You know – unable to concentrate, focus, and on the verge of tears.

Blog posts that needed to be written, a book update to complete, and a new book launch to prepare. Nope. Not getting done.

Two friends. Gone. Same week.

We’re doing all we can do to support the families left behind and are supporting the respective local communities from which our friends have come.

But what about us?

What do we do to relieve our stress? Not just stress from grief, but any kind of stress that is building up in our lives and is causing us to be less than functional?

I learned today from positivepsychology.com, that there are two distinct approaches to stress relief.

Many of us just naturally do this – I certainly did this week – without knowing about labeling or various approaches, but it’s interesting to think about.

Sometimes, we just step away to take a breather, a break. We find ways to trade in those negative emotions for something stimulating, pleasant, and positive.

From a simple walk outdoors, a vigorous game of tennis, or baking a batch of Almond Flour Cookies using quinoa flakes instead of oatmeal. Wow!

Or we might seek an activity to restore our jangled nerves, bodies, and emotions as a deeper healing is sought.

Going to that long overdue massage might do the trick.

Perhaps we gather with others to exchange words of comfort and support.

Sometimes, we know it’s time to pause for self-care – taking time for a nourishing meal and restorative sleep.

How are you handling your stress? Think about a recent stress-filled time and reflect on your approaches.

Did you take a breather/break?

Did you seek something to restore you?

What activities worked for you? Did you use these coping strategies with others? Were you supportive of others in your shared ministrations? Did you feel supported?

As we envision our future stress-relieving needs, perhaps we can be reminded that there are various approaches to coping with stress that meet different needs.

Engaging in solo activities may not be comforting when a listening ear is what we need.

Consider your needs and honor them.

In health –

Deidre

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We at FoodTalk4You.com would like to send our sincere thoughts and prayers to the Royal Family, employees, and all those who are grieving the loss of Her Majesty Queen Elizabeth II.

May she forever rest in peace.

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What’s a CSA again?

Last week, I mentioned Community Supported Agriculture, or CSA, as my daughter’s weekly resource for fresh produce and a variety of other food items. I thought the topic deserved a post of its own.

Most of us think that going to the local farmer’s market is the ultimate in weekend enjoyment, community connection, and the best resource for fresh – usually organic – produce and food stuffs.

That’s all true.

But a booth at the farmer’s market is not free, and requires hours of setup/take down time that produces no income.

To truly support small organic farmers, many communities and farmers are turning to CSA’s.

But how does this all work? Does your community have one?

A quick check, with a nearby university with an agricultural department, led me to this site: Community Supported Agriculture (CSA) Resource Guide for Farmers | NC State Extension (ncsu.edu), which explains the concept:

CSA is a production and marketing model whereby consumers buy shares of a farm’s harvest in advance. Consumers become CSA members by paying an agreed amount at the beginning of the growing season, either in one lump sum or in installments. The annual cost, generally ranging from $400-$700, depends on the length of the harvest season and the variety and quantity of products provided.

This upfront payment helps buy the seed and other inputs needed for the season and provides the farmer an immediate income to begin. By paying at the beginning of the season, CSA members share in the risk of production, and relieve the farmer of much of the time needed for marketing. This allows the farmer to concentrate on good land stewardship and growing high quality food.

Read more at growing small farms.

Your community may call this something else, but I am confident there is a similar program near you that could be accessed through a university or agricultural extension office.

The farmers fill the weekly orders at a convenient drop-off location, and subscribers pick up their custom orders.

Easy peasy. No standing in the heat at a farmer’s market – for either the farmer or the customer.

I will be checking out the location of the nearest CSA next spring, so I can get some top-quality veggies, eggs, meat, and other food items.

How about you?

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In health –

Deidre

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There’s a Fungus Among Us!

What’s your first memory related to anything looking like a mushroom?

For me, it would have to be my mom in a near panic saying, “Don’t touch that! It could be poison!” This was the message as my childish fingers reached for a toadstool.

Her messages did the trick – I never attempted to eat anything growing in the yard or anywhere else that looked like a mushroom – I stuck with cultivated, generic-looking mushrooms found on the grocery shelves of the local market, thank you.

News stories of so-called experts dying from eating what they foraged for in the forests have also kept me staying with what I could find in the store.

But mushrooms are entering the conversations of the health-conscious more and more.

While many enthusiasts are running to the supplement stores for mushroom powders and pills, I’m getting acquainted with a wider variety of mushrooms as food, because sauteed mushroom slices can add so much texture and flavor to any meal.

Shiitake Mushroom Cluster

After experimenting with using portobello caps as buns for hamburgers – ugh, I could never get those right…too juicy – I am learning about other options.

While recently enjoying the bounty of my daughter’s weekly CSA box, Community Supported Agriculture, we were treated to Lion’s Mane Mushrooms. Wow!

Lion’s Mane Mushroom

Cool look. Cool name. Supposed to be good for brain health (Sign me up!). Exciting to prepare because it’s so different. Amazing taste.

After reading about medicinal mushrooms, “Medicinal Mushrooms: 7 Kinds and Their Unique Health Benefits,” which can be found at Real Mushrooms, I am determined to incorporate more varieties of cultivated mushrooms into my diet.

The humble button/white mushroom that most of us use can boost our Vitamin D2 intake!

Lion’s Mane Mushroom in the wild

It seems that when these little guys are grown in the sunlight, they absorb Vitamin D. If you do not know if they were grown in light or not, even after harvesting, they can absorb vitamin D when placed in the sunlight.

Who knew?

From now on, I’m going to expose my mushrooms to sunshine before using. How long, though?

Researching that question led me to fungi.com and their fascinating article: Place Mushrooms in Sunlight to Get Your Vitamin D — Fungi Perfecti.

We are aware of the critical need for Vitamin D supplementation partially due to the sunscreens we smear on and because of the ever-increasing time we spend indoors. Sources of Vitamin D are covered in THIS post (February 2021).

Next time you are getting a checkup, please ask your healthcare provider to check your Vitamin D level along with the other blood panels being ordered. Most of us need more Vitamin D and may not be aware of serious deficiencies, otherwise.

Back to the sunshine, vitamins, and mushrooms.

The fungi perfecti authors put both button mushrooms and shiitake mushrooms to the test. Using samples under natural sunlight and others under UBV lamps, the mushrooms absorbed lots of Vitamin D – and retained it up to a year after – even when completely dehydrated – when exposed to the UV light “bottom” sides up/gill side up.

Mushroom stems were poor absorbers of Vitamin D.

So how long to zap our store-bought whole or sliced mushrooms? Their experiment resulted in dried mushrooms in sunlight six hours a day for two days.

Meh.

Not going to happen here. Not looking for a dried mushroom. I’m thinking about an hour or two in the direct sunlight – if it does not significantly change the texture and if I can keep bugs off.

Since vitamin D supplements are not vegan – they are derived from oil extracted from sheep wool – UV activated mushrooms could be a game changer for vegans.

I hope your curiosity for an expanded foray into the world of mushrooms has been peaked – I mean, who wouldn’t love to slice into a Lion’s Mane mushroom, sauté it in some butter/olive oil with salt and pepper, and be amazed at the tasty results?

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In health and heading to my screened porch with a tray of mushrooms –

Deidre

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