Just when I thought I was ready to kick that cold in the hoohoo, I came down with pink eye. Or I *thought* I had pink eye. Dr. Eye Doctor told me that I did not in fact have pink eye, but dry eyes. Apparently the combination of our dry mountain air, my excessively long days wearing contacts, and lots of computer time has caused great irritation and distress to the insides of my eyelids. I was instructed to take a break from wearing contacts to give my eyes a rest lest I not be able to wear contacts in the future. Trying not to sound like a brat after my scolding, I inquired how long “a break” was. He gave me the side-eye and said, “Until your eyes feel better.” Before I could ask another stupid question he continued, “That might be a day or it might be a week. You will have to gauge, but don’t push it – be kind to your eyes.” I gave it a day and another day and a third day and I’ve noticed considerable improvement.
As dull as it was to exercise on the indoor bike trainer (the only place I could work out and not hurt myself when my glasses steamed up), it was a much needed opportunity to get a lot of computer work done and organize my freezers – woohoo! And I let my body truly recover from the cold and not relapse by heading out into frigid winds and blowing snow. Of course, now that I’m healthy again, I’m going to do exactly that – go straight into the frigid winds and blowing snow. Hey, it’s ski season on the Front Range! It is what it is. Besides, there’s nothing like being sick to make you appreciate being healthy.
This week’s recipe is offered as a main dish suggestion for holiday dinner parties or the actual holidays. If there is any time to roast a hunk of meat it would be on the darkest nights as we enter winter. Ah, but this isn’t just any hunk of meat – it is stuffed with earthy, delightful mushrooms. I’m using foraged chanterelles here, but you can use whatever fresh mushrooms are available to you in your neck of the woods: shiitakes, crimini, oysters – something with flavor and character.
wine, olive oil, black pepper, beef broth, chanterelles, sage, thyme, butter, garlic, salt, pork tenderloins
thick sliced mushrooms
Could you make this with beef tenderloin (or flank steak) instead? Yes. Yes you could. The only reason I went with pork was because these were sitting in the chest freezer back in October when I shot the recipe. The stuffing is simply roasted mushrooms with some aromatics and seasonings. Use the recipe as a guideline. If you have other herbs and seasonings that you prefer, then go for it. At this point, I just want you to be happy.
prepped mushroom stuffing
pouring olive oil over the mushrooms and herbs
toss it all together
place in a baking dish and roast
roasted, tender, and fragrant
**Jump for more butter**