Mr. P has been in Italy all week for work, and let me tell ya…single mom-ing all week has been exhausting. Add to that a new job, a baby that’s up 3+ times a night, and a dog that needs a potty break in the wee hours of the morning and yeah…yeeeeah.
The night before last, I took both the baby and the dog to our little downtown area to walk. The weather was so beautiful and the breeze off the lake reminds me of why we tolerate the Michigan winters and lake effect snow. There’s something so rejuvenating about the beautiful mass of water that just calms my everything. That is, of course, until the stroller wheel hit a pot hole, the whole thing popped a wheelie, and I go walking straight into the stroller, shin-first, as the dog pulls me in the complete opposite direction when she saw a passerby who could potentially be good for an ear rub. Seriously, I couldn’t make this up if I tried.
This gentleman came over to me, and got the stroller on even ground, saving Shea from a face-first fall into the street, while I wrangled the dog to the car that we were approaching for our return trip home. “You look like you need a hand…or two” he politely giggled. I just smiled, agreed, and thanked him. The calming effect of the lake had been completely undone, but whatever…two tired girls was a good thing come 6pm on a Tuesday.
For dinner most nights this week, I worked away on a giant bag of salad greens we had purchased at Costco when my sister-in-law was in town and we mooched off her membership. But as an army of 1 this week, I barely made a dent in the bag. That’s the thing about Costco, isn’t it? I joked with a new coworker that I would pack her a salad every day – a much better salad that what she purchases from the café each day for some obscene price. I was only half kidding. This could be my new side biz, don’t you think?
Anyway, I did do some cooking this week. Between my salads and one night, eggs and toast. Oooo, and one night I made these AMAZING tostadas that I’ll be sharing with you next (soooooo good!). But yes, I did cook. A lot of vegetables. And mushrooms. And salmon. And this ready-in-90-seconds quinoa and garlic rice…all from Costco. All of it.
The next day, I threw the leftover mushrooms on my salad for lunch and yep…my coworkers were all so jealous of the super fancy clean-out-the-fridge salad I’d concocted. I should really re-approach this salad-making for others concept, especially since my next move is to convince Mr. P we NEED a Costco membership.
- 24 oz cremini mushrooms, cleaned and stems removed
- 3 garlic cloves, minced
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp unsalted butter, melted
- 2 tbsp balsamic vinegar
- ½ tsp kosher salt and freshly ground black pepper, to taste
- 3 Tbsp parsley, minced
- Preheat oven to 425 degrees F. Place mushrooms in a large ziplock bag.
- In a glass liquid measuring cup or small bowl, combine the garlic, olive oil, butter, vinegar, salt and pepper; whisk well and pour over the mushrooms. Seal ziplock bag and toss well to coat; transfer to a baking dish in a single layer.
- Bake mushrooms 20-25 minutes. Remove from oven and sprinkle with parsley; serve hot.