Wendy is hosting this week’s Menu Swap with a theme of mushrooms. I’ve always loved mushrooms, perhaps a bit too much.
When I was in college, I had a painful split with someone I had dated for years, and suddenly I found myself falling for one of my closest friends (AKA DH). I, of course, felt strongly that a good friend made for a very poor rebound relationship, so I was quite closed to the idea and probably spent many too many hours getting advice from my best friend.
She was quite patient, perhaps excessively so, as I listed all of the reasons it would never work. “He’s too organized. And too detail oriented. And too quiet.” And (I wailed) “he doesn’t even like mushrooms!” And rather than doinking me on the head, she just said, “Well, then you’ll have twice the mushrooms. Yours and his, right?”
And so…12 years later…here we are. I’m allergic to mushrooms now, but hey, who’s keeping track?
And so here is my mushroom-less menu plan, and please see Wendy at Celiacs in the House for other gluten-free menu plans.
I’ve spent way too much of this week baking, and I finally posted a review of Jules Shepherd’s Free for All Cookbook. I also just made chocolate banana bread, which was a huge winner.
Garlic and rosemary roasted chicken and cauliflower
Sniffle stew (vegan garbanzo/kale super yummy curry, I hope to post it this week)
Roasted thyme salmon and roasted peppers
Sweet and Spicy Moroccan Stew