Don't abandon me, reader. I'm working on great, exciting projects for this blog. But in the meantime, I'm swamped with more pressing things, like, say, real work.
Here's the most exciting meal I made this week: stuffed mushrooms and a nice, stiff cocktail. Buy some big white mushrooms, remove the stems, and saute the caps in olive oil for 8 to 10 minutes until they've started to release liquid. Make the stuffing--do something easy like feta, ricotta or farmer's cheese mixed with some chopped tomatoes and basil.
Preheat the oven to 425. Place the mushroom caps in a foil-lined pan. Salt the mushrooms and fill each one with a tablespoon of stuffing. Bake under the broiler for 10 minutes, or until the cheese is hot and golden brown. Wash down with a sugared-lemon vodka cranberry.