Here is my NEW FAVORITE THING:
Portobello Mushroom Pizzas! I first tried them when I was doing an Asian Pear demonstration at Wegmans, and I couldn't believe how easy these are, yet taste like you put in effort, like you marinated, like you seasoned, like you bought some high end olive oil...nope. You take a portobello, you throw some sauce in the general direction, same with mozerella cheese, and if you are feeling like hard work, some toppings..and bake for twenty minutes at 350 degrees. We will be eating these every day, forever, from now on.
Some recipes said to remove the mushroom gills, bake the mushrooms for five minutes, then toppings, then bake 15 more. I read all that AFTER my mushrooms were in the oven, and they turned out fine without any of that fuss. I think some people just like to make up work.
I still haven't solved the mystery of these fox mugs that showed up on my front porch. Aren't they amazingly perfect? I like foxes! I like beverages! I like mugs! I like beverages in mugs in the shape of foxes! Who are you, mystery person? REVEAL YOURSELF!
Hey! Guess what! I just sold a pillow with my painting on it!
I guess it is my lucky day. If anyone got a check from their Nana, you can spend it on Hil Eldridge merch and museum quality prints at FineArtAmerica.com.
Just sayin'.
Love and light,Yours til the kitchen sinks...
Your friend,
Hil
Sadly, a couple of your pictures aren't showing up - including the Christmas-card placemat. :(
ReplyDeleteHowever, yay for the stocking score and yay for excellent pizza! What are you using as an alternative to wheat-flour crust?
The portobello mushroom IS the crust. I know. It blew my mind, too.
DeleteOOOoooooh!That sounds heavenly!
DeleteRefresh and try it again, can you see the pics now?
ReplyDelete