Hope your Easter was as special as mine. Some days are just just so perfect aren’t they? Easter Sunday is such an incredible day. HE IS RISEN INDEED. Doesn’t that just put a smile on your face! It sure does mine! Easter Sunrise Service has always been a tradition for us growing up as kids. Not sure how my parents managed to get all four of us kids dressed up in our easter outfits and to church on time. Seriously they ROCK!
Sunrise service at our Church is at 6:30 am. So this is not an easy task…..lets be honest here….My husband and I barely get to church by 6:30 and we have no kids! For the past several years Rob and I show up, sometimes just a few minutes before the service begins. We slide into the pew next to my mom and brother who are always a bit surprised to see us! Seconds after we are seated, my mom smiles and whispers, “I am surprised you made it.” Happy Easter to you to mom😉.
But in all kidding aside….I love Easter Sunrise Service! It’s a wonderful thing when you’re surrounded by loved ones. Plus how incredible is it to know Death is not our Enemy because Jesus is giving us Eternal Life up in Heaven. HE IS RISEN INDEED! I hope you all had a Happy Easter too!
This weekend reminded me just how lucky I am. I love my work, I have a husband who loves me and tells me all the time his main goal if life is to make me happy. Ahhh…how sweet is that huh! And he’s doing a damn good job too!
Even after my run on Friday, which was only 12 miles, but felt like 20, I was feeling a bit defeated, my husband says to me, “don’t worry”. “You’re probably still recovering from last week’s 20 miler plus it’s incredibly windy today”. He was right; I was definitely having an off week. Hopefully a week of rest does me some good! At least I hope so since in less than two weeks I’ll be running 26.2 miles around the Eternal City of Rome! But to be honest, who cares how long it takes right….it’s ROME! Jimmy Buffett was right, especially in ROME!
After my run and some good amount of stretching, I showered up and Rob and I headed to church for GOOD FRIDAY Service. It’s always a somber but very moving service. After church we did some shopping for an annual soup gathering I am hosting at my house tonight for my wonderful running friends. While we were shopping my husband asked me if I’d like to pick up a piece of fish for supper. Sounded like a perfect idea especially since wild halibut just arrived that very morning.
I picked up one of 5 cookbooks I had laying out with various soup recipes tagged I had been eyeing for tonight, and stumbled upon Lynne Rosetto Kasper’s recipe for Mushroom Ambrosia with Miso. It only takes about 10 minutes of prep time and another 10 minutes of stove time so not only is this sauce delicious, (that is if you like mushrooms) it’s easy as pie! Well….easier since I am inclined to think making pie is not easy.
If you like mushrooms, you’ll love this. It’s earthy, delicious, and incredibly easy to make. I can also let you in on a secret…you can also just call this Mushroom Ambrosia just in case you have guests that may be a bit less than enthusiastic about Miso. The Miso in takes this mushroom dish takes it up a notch and I know your guests will be asking you what is your secret ingredient? So just for fun, call this Mushroom Ambrosia. I plan on making this again and serving it with crusty bread as an appetizer! And you know what else, I bet it’s delicious with a runny egg😊.
MUSHROOM AMBROSIA WITH MISO (adapted from How to Eat Supper by Lynne Rosetto Kasper)
- 3 tablespoons butter
- 1 pound mixed mushrooms (such as buttons, cremini, and shitatke), trimmed, washed, dried, and sliced 1/4 inch thick (I used all baby portabellas).
- 1/2 medium onion, minced
- Salt and fresh ground black pepper
- 1 heaping tablespoon miso (white or light colored preferred)
- 1/2 cup water
- In a straight-sided 12-inch sauté pan, melt the butter over medium heat, taking care not to burn it. Add the mushrooms and the onion, season wit salt and pepper, and increase the heat to medium high.
- Sauté the mushrooms until they begin to throw off their liquid and start to brown (don’t worry if the pan looks dry when they start to cook), 6 to 7 minutes.
- Mix the miso in the water with a fork or whisk. It will not dissolve fully; some small chunks are fine.
- When the mushrooms are lightly browned and all of their moisture has evaporated, add the miso water and continue to cook until most all the liquid has evaporated, about 2 minutes. Taste for seasoning. Serve immediately.