Well, a very Merry Christmas to you!
I’ve taken a break from blogging, not because I haven’t been cooking, but because I recently found out I’m pregnant and I’ve had to deal with a lot of life changes in the last few weeks. I’m over halfway through the first trimester, getting ready to move across town so I don’t have to endure the 90minute commute to work and generally feeling like I have wayyyy too much on my plate.
So that’s my excuse.
By this time next year, if all goes well (fingers crossed) I will have a five month old baby to dress up in a Santa suit. So this is the last lazy Christmas, the last year that Chris and I can have a leisurely holiday with limited stress and no pressure to buy gifts and participate in all the holiday hokum. I love the holidays, but I don’t love having to spend hundreds of dollars on gifts for everyone just because it’s a certain time of year. You know?
My favorite gifts to give and to receive are edibles, or anything pertaining to cooking. Christmas, for me, has always been about food. I don’t come from a privileged background. I am a master of enjoying simple pleasures.
My husband knows that the way to my heart is through my stomach. I’ll take a couple of cookbooks over diamonds any day. So I was happy to find these under the Christmas tree this year.
This Christmas, we’re lounging with our hot cocoa and not taking things too seriously. I did try a new recipe. Marinated mushrooms! I can’t tell you how much money I have spent at the antipasto bar, shelling out $8.99 a pound for olives and marinated mushrooms. Last night, as a Christmas Eve appetizer, I finally made these and they were amazing. I will never ever buy them from the store again.
Marinated Mushrooms
1 lb white button mushrooms, washed.
2 bay leaves
2 tsp oregano
1 Tblsp olive oil
1/2 tsp crushed black pepper
1-2 Tblsp chopped garlic (I go nuts with the garlic, you can tone it down if you want)
The juice and zest of two lemons
2 Tblsp red wine vinegar
1-2 tsp course sea salt
Trim the mushrooms, make sure you have washed them thoroughly and removed all of the grit. In a saucepan, over medium heat, warm the olive oil and add the lemon zest, bay leaves and oregano. Heat through for a minute or so. Add the mushrooms, and all remaining ingredients. Boil for 5-10 minutes. Remove from heat once mushrooms are cooked through (larger mushrooms may take longer), and cool in refrigerator.
These taste amazing the next day. I like mine extra tart. Add a pinch more salt if they’re too sour.
Definitely addictive. I might have to make a 2lb batch next time.
Have a Merry Christmas and a Happy New Year.
I honestly don’t know when I will be able to post again, but let’s hope I find the energy to keep it up.
Lemon Caper 