We have snow, lots of it although maybe not as much as some places, but when it comes to driving there is enough to make idiots out of some drivers. This is Canada for goodness sake, we get snow in the winter, what is the matter with you? Someone, not sure who the driver was, got stuck in our parking lot in such a way that people were having trouble getting out of the underground garage. By the look of it, they had, of course, been spinning their wheels in order to try and get out of their mess which, naturally, made it worse. Admittedly nobody had plowed our driveways or parking lots, not sure why. The super started doing some around noon and there was also someone else doing it. Even so, we drove through thick snow without any trouble, we let the car do it. I thought we weren’t going to be able to go bowling and I was getting mightily teed off. When we did get to the bowling alley, having been overtaken by people who would have been hard pressed to stop in a hurry, the speed they were going, neither of us bowled particularly well. Not badly, but not well. A heck of a lot of people didn’t show up anyway. Some people live in areas where the snow plows don’t get to them til late anyway. We are lucky, because we have schools nearby, our roads get plowed early even if the building grounds are not done.
I finally got round to doing my Blog2Print book today covering the 6 months from July 1 to December 31. I got a 15% discount, big deal on $7.95 which is all I pay because I download it electronically. I don’t bother to print them any more although I used to, getting so many files with blogs in, taking up too much room. I do have them well backed up though and they are still on Blog2Print, just in case.
I sat through the 2 hours of Downton Abbey on Sunday night. Loved it as usual. This is the beginning of Episode 4 if you happen to be a devotee.
I am not much into burgers, but this recipe sounded good to me. I love Portobello mushrooms.
Portobello CheeseburgersSatisfy your burger craving with a meatless mushroom stacker topped with Gorgonzola cheese.
|Photo by: Oxmoor House|
- Yield: 4 servings
- 2 teaspoons olive oil
- 4 (4-inch) portobello caps
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon bottled minced garlic
- 1/4 cup (1 ounce) crumbled Gorgonzola cheese
- 3 tablespoons reduced-fat mayonnaise
- 4 (2-ounce) sandwich rolls
- 2 cups trimmed arugula
- 1/2 cup sliced bottled roasted red bell peppers
PreparationHeat oil in a large nonstick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan; sauté 4 minutes or until tender, turning once. Add garlic to pan; sauté 30 seconds. Remove from heat.
Combine cheese and mayonnaise, stirring well. Spread about 2 tablespoons mayonnaise mixture over bottom half of each roll; top each serving with 1/2 cup arugula and 2 tablespoons peppers. Place 1 mushroom on each serving, and top with top halves of rolls.
Portobello mushrooms are well-paired with pungent Gorgonzola cheese. Use crumbled blue cheese to save even more time.
Have a great day – oops don’t have my dragon fire name on this computer.