Joy is not in Things, it is in Us.
-Charles Wagner
Ingredients
I found this Wild Mushroom and Taleggio Crostini recipe in a book called ” Les Legumes” by Pascale Beale. It makes 8 servings but I just did two servings for Jeff and me. I will write the ingredients they call for and then show you what we did. Other crostini recipes here.
- Butter
- 2 pounds assorted wild mushrooms- cleaned and sliced
- salt and pepper to taste
- 1 tbsp finely chopped parsley
- 8 slices ciabatta bread- lightly toasted
- lemon olive oil
- 2 ounces goat cheese
- 6 ounces Taleggio or fontina cheese – shredded or cut into small pieces.
- Melt 1 tablespoon of butter in a large skillet over medium heat. In batches, saute the mushrooms until golden brown, about 5-8 minutes. Once all the mushrooms are cooked, return them to the pan. Add a large pinch of salt, 8 to 9 grinds of pepper, chives, and parsley. Mix well, then remove from heat.
- Place the toasted ciabatta on a rimmed baking sheet. Drizzle each slice with a little lemon olive oil. Spread with goat cheese and heap the mushrooms on top. Dot each crostini with pieces of Taleggio. Place under the broiler for 3-4 minutes or until the cheese has melted. Serve hot.
Stacy’s Suggestions and Preparation
- In a skillet, saute mushrooms and garlic.
Screenshot - Season with salt and pepper or Nature Seasons.
- Make your own bread following this recipe. 1 Tbsp avocado butter, 1 egg or 3 Tbsp egg whites, 2 Tbsp almond flour, 1 tsp baking powder, and optional spices (salt and pepper to taste). Mix all together in a coffee mug or ramekin. Microwave for 1 minute and 3o seconds. Cut in half and brown each side in a frying pan with olive oil spray. We didn’t cut it in half for our crostini.
- Toast bread in skillet for a few minutes on each side.
- Put on a small baking sheet.
- Pile on mushrooms and cheese of your choice. We used a fontina, asiago, parmesan mix.
- Broil in the oven for a few minutes.
- Enjoy!
“You must prune to bloom. If the dead weight is not pruned and removed, it compromises the quality, performance, and output of the vine. When you prune what’s not working in your life, you make the space and place for renewal to happen and for new growth to spring forth.”
— Susan C. Young
“The spring wakes us, nurtures us and revitalizes us. How often does your spring come? If you are a prisoner of the calendar, it comes once a year. If you are creating authentic power, it comes frequently, or very frequently.”
— Gary Zukav
Equipment Needed
- some type of box or step to step on and dip on
Weekly Wednesday Workout
In today’s workout, you will do five rounds of 12 step-ups, 9 tricep dips, and 6 push-ups. A friend of mine suggested that I do a video of the workout so you can follow along with me at home. If you want to do the workout along with me click here. If you just need the movements, click below.
5 Rounds of:
- 12 step-ups
- 9 tricep dips
- 6 push-ups
How to Do the Moves
For the video of movements click here or here. Remember there are always modifications. Let me know if you need help or suggestions. Don’t forget the warm-up. Make this workout work for you!
“Spring is the time of plans and projects.”
— Leo Tolstoy
If you have been following me since the beginning of the blog (August 2020), then you know I left for an amazing adventure in the fall of 2015. I have written about Germany, Finland, and Sweden. Now on to the next leg of my trip. The Netherlands.
I hugged Marja goodbye and boarded the plane in Helsinki and was off to my next stop. I was now headed to the Netherlands to visit my friend Susana, with whom I graduated and who was a foreign exchange student from Spain. Susana, her husband, and her two adorable children were right there waiting for me in Amsterdam.
We had dinner at the airport and then headed back to their house. They lived about an hour from the airport in a cute little townhouse. Although it had been 21 years since we had seen each other, Susana and I stayed up talking for hours just like no time had passed! The next day we went to pick up a friend of mine from Richmond who was meeting us there. Susana showed us all around Amsterdam. The three of us had an amazing day. We tried not to get run over by all the passing bicycles (which is extremely difficult) because the bikers are everywhere!! The bicycle parking by the train stations is just insane and was something I couldn’t even believe. It also made me realize what a wonderful place Amsterdam was that people enjoyed being outside and riding their bikes everywhere.
We ate some wonderful food at open-air restaurants, saw the Amsterdam sign, the oldest wooden house in Amsterdam, and some infamous “coffee shops”. (For more pictures, click here.) It was such a fun day. We had many laughs and just relaxed as we toured around the city. We weren’t on a time schedule, and we all enjoyed each other’s company. Susana was a great tour guide! It was nice to have someone show us around. We took the train home, and I remember just feeling happy and content. I was so blessed to be on this adventure. I was so blessed for my new friend and my old friend to hit it off so well. I was so blessed to have such wonderful people in my life.
The next day, Susana and her family showed us around Utrecht. It was about halfway to the airport, and she helped us get on the train after our exploring. Utrecht was also an amazing little city. I loved all the canals of the Netherlands. I believe Americans first think of the Red Light District or the coffee shops in Amsterdam, but I am not sure we truly understand the beauty of Amsterdam unless we go there. The canals are amazing. The bridges are fantastic. It is so much more.
Although we only had three days in the Netherlands, it was enough to get a little taste of it, but I also knew there was so much more to explore, and I couldn’t wait to return one day. Little did I know then that I would get to be the tour guide for my husband three years later.
After we hugged Susana and her family goodbye, my friend, Erin and I were off on our next adventure. Italy!
“Whoever is happy will make others happy too.”
–Anne Frank
Ingredients
- 1 lb asparagus, ends trimmed
- 2 Tbsp olive oil
- 1/4 to 1/2 cup shredded Asiago cheese (or shredded cheese of your choice)
- 3 Tbsp dried bread crumbs or Panko
- 3 Tbsp minced fresh flat-leaf parsley
- salt and pepper to taste
Stacy’s Suggestions and Preparation
I got this recipe from a recipe book we have called “Vegetable of the Day” by Kate McMillan. See link below. Her recipe calls for 1 cup of cheese and finely grated zest of 1 small lemon plus 1-2 Tbsp of fresh lemon juice. I did not use any lemon, and I only used 1/4 cup of parmesan cheese the first time I made it and 1/2 cup of an asiago cheese blend the second time I made it. Both were very good.
- Preheat oven to 450 degrees F.
- Arrange the asparagus in a single layer in a baking dish (or baking sheet) and drizzle with 1 Tbsp of the oil. Toss the spears gently to coat.
- In a bowl, whisk together the cheese, bread crumbs, and parsley. And lemon zest if you are adding it.
- Season with salt and pepper.
- Drizzle the remaining 1 Tbsp of oil and stir into the mixture.
- Sprinkle the bread crumb mixture over the asparagus.
- Bake, uncovered, until the asparagus is just tender and the topping is melted and golden brown. About 15 minutes.
- Drizzle the asparagus with some lemon juice (if you want) and serve.
- Enjoy!