The giant supermarkets in this country are the same as the giant supermarkets in the other country, especially on Sundays, all elbows and oopses and no portobello mushrooms so I had to substitute weird giant button mushrooms in my recipe.
I watched someone walk away with my portobello mushrooms. My portobellos, mine. I could have snatched them out of his cart. Instead I shuffled the green plastic bins around over and over again, hoping for a secret stash.
If I didn’t like cooking so much, I would never go to a supermarket again.
One good thing about cooking at home is that I am ensured a photo for that day. Here is our ultra-simple dinner, teriyaki mushrooms from Stephanie O’Dea’s “More Make It Fast, Cook It Slow” cookbook. I served them over homemade mashed potatoes (no recipe) and a side salad (from a bag).
Easy-peasy gluten-free and vegetarian.
Every time I cook, I try and note one thing I did that I liked and one thing I want to change for next time. For this meal, I really liked the taste of the sour cream instead of half-and-half in the mashed potatoes. Next time, I want to remember to slice up the beetroot for the salad — I completely spaced it. Plain salad is boring. A proper portobello-snatcher would never, ever eat plain salad.