It's just been one of those weeks, ya know? *disclaimer has been drinking* It was a drink my dinner day. I was one email and one spreadsheet away from crawling under my desk and crying. It was just one of those days....
Do you ever get a new task that's not completely explained to you? And you do what you think you're supposed to do, but find out the hard way that that's not what you were supposed to do in the first place?
Monthly close. We did it the same way we did it last time. Nope. That's not right. Okay...so what's the right way? Well, you do X. Okay. I did X. No that's not right. FFS WTF do you want me to do?? I did it the same way you told me last time!! *bangs head on desk* And no...the meeting we had MONTHS ago DID NOT cover the monthly reporting issues. Because we were told we DID NOT have to report monthly. #thankyouObama
It was just one of those weeks.
I've had more "drink my dinner days" this week.
So...Meatless Mondays. Portobellos are a nice meatless meal because they are so tasty and hearty! I do need to find something else to make besides portobellos. S is gonna get tired of them all the time on Mondays. I need to find something delish with eggplants. I don't like the name eggplant. I'd prefer aubergine. It just sounds prettier. Eggplant sounds so American. Aubergine. Now that's a name that is worthy of this versatile vegetable.
Wow. I'm bouncing all over the place with topics. I just have not had time to really concentrate on blogging. I have about 3 or 4 new recipes to post, but I just don't have the energy to put them together. Lately, I've been putting my posts together at work because I get there so early, but lately I've just gotten right into working when I get there. It just takes that long to get this erroneous crap done. *sigh*
This is one from this weekend. I have galettes and goulash to post about, too. AND I think S has to work this weekend, so I might have more macaron to post about. I really do need to master that. It's going to drive me nuts if I don't. Get it? Nuts?? *snort*
OH! See the background? I forgot that I had this old cutting board in the other room. It was my grandmother's cutting board. I saved it. It has sentimental value. I came across it when we were unpacking and I thought, "That would make a really nice background for my pictures." Yep! Check it! It's also in the pistachio macaron post, too.
Okay. We're watching the Liberace movie. I find it hilarious. I just can't imagine Michael Douglas and Matt Damon kissing. It's just funny. I honestly have NOTHING against those of an alternate life style. I just find the two actors together in this movies very interesting.
I need to finish this post before it's orange time:
Is it orange time yet?? Hehe. This is the look I get after dinner. She's our little cutie. :) How adorable, right? How can you say no to that face??
Preheat oven to 350. Add porcini mushrooms to boiling water and allow to set at least 30 minutes. Remove to water and coarsely chop. Coat mushroom caps with cooking spray and roast at 350 for 10 to 15 minutes. Remove and keep warm. Heat a skillet coated with cooking spray over medium-high heat. Add onions and saute 3 to 5 minutes or until tender. Add porcini and cooking 2 to 3 minutes more. Remove from heat and keep warm.
Apparently, I didn't take
Place one sheet of phyllo dough on a baking sheet with a silpat baking mat. Coat with cooking spray. Top with another sheet of phyllo dough and coat with cooking spray. Repeat with 3 more sheets of phyllo.
Place on mushroom cap in the center of the phyllo sheets. Place half of the porcini and onion mixture in the center of the cap. Place cheese in center and top with another mushroom cap.
Fold the phyllo dough around the mushroom cap stack. Place seem side down.
Repeat with additional mushroom caps and phyllo dough.
Bake at 350 20 to 25 minutes or until golden.
Allow to cool 5 minutes before serving.
Okay. Can I just say, this was FAB-ulous! And it was even delicious for lunch the next day. I would DEFINITELY make this again...and again...and again.
Portobello Wellingtons
Yield: 2
Ingredients
- 4 whole portobello mushroom caps
- 1 oz porcini mushroom
- 2 c water, boiling
- 1 c onion, chopped
- 2 oz mozzarella cheese, part skim
- 10 sheets phyllo dough, thawed
- cooking spray
- Preheat oven to 350.
- Add porcini mushrooms to boiling water and allow to set at least 30 minutes. Remove to water and coarsely chop.
- Coat mushroom caps with cooking spray and roast at 350 for 10 to 15 minutes. Remove and keep warm.
- Heat a skillet coated with cooking spray over medium-high heat. Add onions and saute 3 to 5 minutes or until tender. Add porcini and cooking 2 to 3 minutes more. Remove from heat and keep warm.
- Place one sheet of phyllo dough on a baking sheet with a silpat baking mat. Coat with cooking spray. Top with another sheet of phyllo dough and coat with cooking spray. Repeat with 3 more sheets of phyllo.
- Place on mushroom cap in the center of the phyllo sheets. Place half of the porcini and onion mixture in the center of the cap. Place cheese in center and top with another mushroom cap.
- Fold the phyllo dough around the mushroom cap stack. Place seem side down.
- Repeat with additional mushroom caps and phyllo dough.
- Bake at 350 20 to 25 minutes or until golden.
- Allow to cool 5 minutes before serving.
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