Little things make you happy. Like a new book from a favorite author, or even better, two new books from favorite authors. And while I'm there, my apologies to the woman at the Starbucks the weekend before last who must have thought I was extremely rude as I unabashedly listened in on her conversation with a friend about this book, because I didn't know there was a new Susanna Kearsley out. I bought my copy the next day. And while I was in the bookstore, I found this book, by another favorite, Jennifer Weiner. So I had a lovely week of reading.
And one night we had a very green dinner. I've talked about spinach gunge, and I had a huge bag of pea greens in my vegetable drawer waiting to be made into supper so I made a gunge out of them, without the cheese and smeared it on portobello mushrooms that had been brushed with olive oil and roasted for 15 minutes.
Pea Greens Gunge (adapted from Bon Appetit, Fergus Henderson)
1 knob of butter
1 1lb bag of pea greens
1 tsp mustard
1/4 c cream
Heat the butter in a saucepan over medium high heat. Once melted, add the greens and heat until wilted. Add the mustard and cream and puree until smooth in a food processor. Add salt to taste.