Thursday, March 22, 2012

Mushrooms and Trout

I never did make it outdoors. Once again I got hung up learning about RSS feeds and what they have to do with images and domain changes and all that tricky techy stuff that really is not me. But I'm a Capricorn, born in the year of the snake (Yuk), who's more like a bulldog who won't let loose of the Frisbee. I spent so much time manually putting the images back in the last seven posts, I had to go make the mushrooms for the trout tonight and run the dishwasher before I did anything else. I resorted to my watercolor pencils for this very quick sketch done stove top which took on some splatters of port from a overly robust pouring of the wine. It's a great recipe: a half a pound of sliced mushrooms washed and drained; a tablespoon of soy sauce (light in our house); a teaspoon of sesame oil; vegetable spray and a nice pouring of port or sherry. You spray the fry pan with the vegetable spray, add the sesame oil, heat over medium high heat till hot, add the mushrooms and the soy sauce. Cook stirring till soy sauce and the liquid the mushrooms give off evaporates, pour in the port or the sherry--about a quarter of a cup more-or-less actually, mostly more. Cook stirring till that evaporates. Then use them over steak or trout or in an omelet or on a grilled cheese sandwich, whatever. Guys love them. I've taken them to a barbecue where they were a hit. And if you multiply the amount of mushrooms to two pounds, they make mushroom barley soup a special occassion. They also freeze. I'm going to dump them on a piece of rainbow trout in a sprayed Pyrex dish and bake it at 420 degrees for ten minutes. Superb! Better than Pepinos by a long shot. --WHY CAN'T I GET MY PARAGRAPHING TO POST?????????????????????????????????

17 comments:

  1. Sounds good, haven't had fresh trout in years!. Hopefully u are eating fresh? and not farm raised... As far as the posting thing, its gotta be a friggin' glitch... I bet your brain is hurting after dealing w/this crap.

    ReplyDelete
  2. It is. It is. It is. I've gone back seven posts and reinserted the images. I'm going back one more--the one where I summed up where I've been and how it tipped me off to where I'm going. That's an important one; it's a retrospective of the last couple of years. Repost the Syria post rewritten and begin again. Maybe? --I do not like it that I can't write in paragraphs. --I could just start another, but I like this Out on A Limb title--and Blogger would probably tell me it was taken.

    ReplyDelete
  3. I saw on tv that storing mushrooms in a paper bag will keep them dry.. all these years I've been storing them in ziploc... big mistake.

    ReplyDelete
  4. Great sketch, Linda. You're worried about your paragraphs ... if I was cooking, typing and sketching at the same time, There would definitely be nothing but a fried cinder to eat!
    And I don't give up either , trying to figure something out on the computer. Hours have gone by ...
    Thank you for your great posts!

    ReplyDelete
  5. I've been following along with your travails, but now that I am finally commenting (by staying up too late) I am four posts behind! Sorry for all of your trauma - glad you have made it through (mostly). I will write in a single paragraph to commiserate. I think this is a great sketch - makes my mouth water! I can see the style of your painting in the sketch - that is so neat!

    ReplyDelete
  6. I agree with Dan--you have a style we recognize and it's terrific.

    It's great to see photos on your blog again.

    ReplyDelete
  7. Really sounds delicious and you made a great painting out of it, inspiration really springs out from the most unexpectd places :-)) Have a nice weekend Linda!

    ReplyDelete
  8. I'm a loose canon when it comes to style Dan with no patience these days for precision work. Nothing in this world is precise. There's nothing but a lot of loose ends and blurred edges. I am amazed by the folks who insist upon staying within decisive lines.

    ReplyDelete
  9. Kathryn, I don't like to spend a lot of time in the kitchen whipping up culinary delights, but this one is worth the little bit of effort. It gives ordinary fare gourmet flare. I have one more past post want to retrieve from my custom domain days. Then I'm thinking of doing a lot of deleting. I can't understand why fixing these glitches isn't a one click deal that I can't do?

    ReplyDelete
  10. Hallie, If I have a style, I really don't know what it is. I'll take your word for it. I've been looking for my style all my life. It's evasive. It keeps changing with my subjects. Art evidently is a personal coping tool of mine--that has served me well since the days of crayons and coloring books. --And that's why I'm for the arts being introduced and taught throughout public education. It gives the kids additional forms of expression when words aren't enough--or shouldn't be said--or just don't cover it. It gives kids a very handy way to relieve stress. Seems I have some strong feeling about this.

    ReplyDelete
  11. Jane,Painting is too classy a word to describe this scribble done on the run for practical purposes and relief. The art in this post is that recipe for mushrooms; it's an elegant garnish, filler or side dish that lets the cook sketch while making it.The trout was great last night. I served it with asparagus, tomato slices and slivers of Jarlsberg cheese. Light eating as we faced the weekend.

    ReplyDelete
  12. Chris, If you cut holes (quarter-size) in a food storage bag, the moisture that collects will dissipate. Mushrooms, I cook right away, but the holy bag trick works well with green onions. Asparagus I keep upright in a "vase" with a little water in the bottom.

    ReplyDelete
  13. Post Script Dan: You're never behind in posts. Loosen up. When life gets in the way of blogging, it's feeding you material to draw about.

    ReplyDelete
  14. Hey L.W.! I definitely love this sketch. I do the same thing when I feel overwhelmed...I sketch and I sketch fast. I've been told to slow down, but phooey on that! There is something so wonderful about recognizable "speed" in a drawing or painting.
    Thanks for the recipe. I will try it!
    About your paragraphs...are you writing under the "compose" tab in blogger? Normally just hitting the return key twice will give you the space. I'm sorry for all the blogger woes you've had, but I am glad you are back!

    ReplyDelete
  15. I AM overwhelmed Celeste--and a lot of my speed sketching--and piano playing is fury--as in furious with this new blogger UPGRADE which has gotten me DOWN to the point of considering deleting the whole thing. I mean when you're journaling your art experiences, after you've had them, expressed them, who needs to keep them? I've been considering extracting the restrospective post from the muck, reposting it, which would correct the htlm code, and continuing on from there. --I will try composing in the compose tab--is there one in this new format? --The mushrooms came out delicious.

    ReplyDelete
  16. I love your mushrooms and trout painting. So fresh and energetic. Sensational.

    ReplyDelete