day 1, round 2

Somehow this seems so much easier this time. I weighed myself this morning for the last time this month. Interestingly, to me at any rate, my weight is precisely two pounds less than when I completed my first Whole30 in early November 2011. I meant to do measurements, but I am simply not that organized.

The food has really been easy. Inspired by Carrie, Ginger Lemon Girl, who has posted about pantry meals for a few days, I decided to eat as much from what we already have in our kitchen as possible, even as I'm starting this Whole30. I'm a bit of a pack rat where food is concerned, and we pretty much eat this way routinely, so it's not as big a stretch as one might think. GK is not doing the Whole30 with me, but he has been making gradual changes for some time now that are bringing our eating styles closer together. That is darned near miraculous in my book. It sure makes meals easier, since I do almost all the cooking.

My breakfast, today, was a small top sirloin steak from the freezer. This time I remembered to thaw it first. That is not a given. I browned it in a pan as I got ready for work this morning, seasoned with salt, pepper, and garlic powder. After the steak was out of the pan, I threw in a couple of thickly sliced mushrooms. When it cooled, I cut the steak into strips and took it and the mushrooms to work with me along with a cup or so of sauteed Napa cabbage. I am a notorious breakfast-at-my-desk person. It helps me ease into the day.

For lunch, I filled my trusty warming Crock Pot with leftover beef stew from a few days ago. This was possible since I rarely eat anything non-compliant, anyway. Note, I did not say never. For me the Whole30 is not a major change; it's a tightening of the reigns. That is, of course, where food is concerned. Wine is a different issue. I enjoy our wine ritual, but I'm fine without it. That's my story, and I'm sticking to it.

Dinner tonight was simple, mostly because I was pooped after a frustrating work day. GK had the rest of the chocolate chili with an egg, avocado, grape tomatoes, and scallions. I had three scrambled eggs, a bit of avocado, and a few bites of the chili. I couldn't resist. I'm hoping I can handle just a bit.

I'm comfortably collapsed on my bed right now, and as soon as I can drag myself away from my trusty MacBook, my plan is to pick out a few new recipes to try from Well Fed.

summer solstice

What can I say? We love celebrations. Crowds not so much, so we usually celebrate at home. Once upon another life-time that meant a bottle of good wine, beautiful cheeses, crusty fresh bread, and strongly flavored olives. On days like today, I miss those quasi-meals. I can still enjoy some olives and, most definitely, the wine, but cheese and bread are but distant memories. Celebrations, happily, remain!

We have parties for the Night of the Shooting Stars in August, a huge egg hunt at Easter, birthday bashes, and really go all out for Thanksgiving, and there's no way we're passing up celebrating the beginning of summer with all its symbolism and history. This will be a small celebration, a fancy-shmancy dinner at home, but a celebration none-the-less.

I just received an email from Opolo winery announcing that one of their newer reds, Montagna Mare, has just been awarded a gold medal as Best in Class at the Critics Challenge International Wine Competition. Since we have a couple of bottles in the wine rack, it's become my new inspiration for tonight's dinner. That means the wild salmon filets thawing right now in the refrigerator will have to wait. I'm thinking Hearst Ranch filet mignon, instead. The beet salad I've already started should still work, along with a nice green salad, and a potato dish of some kind, which I don't eat but it wouldn't be much of a celebration for GK without potatoes. And we have to have fresh mushrooms sauteed with shallots and fresh tarragon, either on or along side the steaks. I'm inclined toward smothering them with mushrooms at the moment. A well stocked freezer and pantry, along with a backyard herb garden,  mean I get to do this without stopping by the store on my way home from work. Yay!


There was a time, not so very long ago, when I would have equated sauteed mushrooms with piles of fresh butter. Mushrooms and eggs, I've since discovered, are wonderful---even better---cooked in olive or coconut oil. Olive oil is my current personal favorite, but you should try both and decide.

The recipe here is more like a template than a recipe. Neither quantities nor cooking times are exact because I really don't believe there is only one way to prepare it. It's a personal preference thing, and it's so darned easy to make that it's worth playing with a bit. These mushrooms may become a staple, and if that is the case, just remember not to tell everyone how easy it is to make them.

sauteed mushrooms

ingredients
I'm not including quantities here because sometimes we make two servings and sometimes we're serving a small army. Adjust each amount as you need using this guideline. For one pound of mushrooms, you'll need about 3 ounces of good olive oil, one shallot, and 1 or 2 tablespoons of fresh herbs.

• good olive oil
• fresh, firm mushrooms, brown or white, sliced 1/8 to 1/4" thick.
• shallots, sliced or diced
• fresh French tarragon, thyme, parsley, or a combination
• dry white wine, Champagne vinegar, or fresh lemon juice
• sea salt and freshly ground black pepper
  

preparing the dish
Heat large, shallow pan on burner set to medium heat.

Carefully pour in olive oil to barely cover bottom of pan.

Quickly add sliced mushrooms. As mushrooms begin to brown, add shallots.
Continue cooking, stirring or turning occasionally, until browned to your preference. Some like them golden, others a rich dark, toasty brown. When you like the color, stir in the fresh herbs and wine.
Add salt and pepper to taste. Some people like to salt earlier in the process. Since salt draws moisture from the mushrooms, I prefer to wait until the end on this dish.
Be sure to taste and adjust seasonings, if needed, and stir in a bit of your best olive oil.

notes and comments
I love this dish and use variations of it often. Most tender, green herbs do very well with mushrooms, in my opinion. I like dill, chives, parsley, or whatever is pretty and fresh in the garden or on the window sill. Thyme and mushrooms are really nice together.
This works really well served over steaks, chicken, rice, or quinoa. It also makes a delicious omelet filling.
Mushrooms can be quartered instead of sliced and prepared the same way. They're great in chunks for an appetizer or a side dish.