THE RAVENNA HOUSE
Last weekend I went grocery shopping and a couple of Fall foods stowed away with me. Heirloom tomatoes, black mission figs, chantrelle mushrooms, and squash. What, you’re probably wondering, was I going to cook with all that? No idea. But they sure do make beautiful Fall decorations in the kitchen…
Not that I told Garrett that. I have a tendency to buy groceries on a whim – whatever looks good goes in the cart – and it drives a certain person nuts. So I told Garrett I had no idea how those tomatoes, figs, mushrooms, and squash ended up in my cart. It was one of those great mysteries of the world. Like “how did they build the pyramids” or “where do all of Wilder’s binkies disappear to”.
I’m not sure he bought my story.
But much to my liking, the kitchen is feeling more like Fall. Plus I came up with a plan for those chantrelle mushrooms, so Garrett’s a bit happier too. In case you find yourself in the same predicament, I followed this recipe to sauté the mushrooms and then tossed them into angel hair pasta with cherry tomatoes, garlic, prosciutto, and olive oil. It was delicious! Now what to do with those figs…
I should probably do the grocery shopping more often! Happy almost-Fall everybody!
p.s. Fascinated by this Pennsylvania farmhouse and the mama who lives there.
p.p.p.s. Alert the world…royal baby #2 is on it’s way!!!!