Driving around the last few days, all the verges and slopes at the sides of the roads are covered in a pale lavender coloured flower. I have no idea what it is, could possibly be clover, but although very pale coloured, it actually looks very pretty. I don’t ever remember seeing it before, it may be something to do with the banning of chemicals on lawns and grass areas. This stuff covers vast areas around here and I am sure I would have noticed it before. I can’t even give a picture of it as I haven’t been in a position to get one. I’m right, I found a picture which looks like it and which is definitely clover.
Bowling again today, wish me luck.
The following recipe is from Mushrooms Canada, as far as I am concerned you can’t go wrong with Portabella Mushrooms.
Grilled Mushrooms with Tomato, Avocado and Feta Salad
1 large ripe tomato, quartered and seeded
1 large ripe avocado peeled and pit removed
3/4 cup feta cheese, crumbled
1/4 cup olive oil
2 tsp cider, white wine or rice vinegar
1/4 tsp salt
1/8 tsp pepper
4 large fresh Portabella Mushroom caps
Dice tomatoes and avocado into ½ inch (1 cm)
pieces. Place in small bowl; stir in feta cheese.
In small screw top jar or bowl combine 2 tbsp (25 mL)
oil, vinegar, salt and pepper; shake or whisk well to
Pour dressing over the tomato mixture and toss gently
to coat. Set aside.
Brush mushrooms on both sides with remaining olive
oil. Barbeque mushrooms over high heat for 3-4
minutes on each side or until tender and heated
Place the mushrooms, stem-side up, on serving
plates; top with tomato mixture.
Have a great day