Havn't used it since I had my ears pearced. Until today. I found its secret use. Before today I was certain any textile with silly putty on it was gone for good. Turns out, good ole rubbing alcohol will take it off pretty nice. Test the fabric first for it might bleach it, but at least there's hope!
Friday, February 09, 2007
Its a darn fine cheese my friends. A simple one to get used to. A mild buttery Parmesan like flavor and sweet aftertaste. Which is probably completely incorrect terming to the experts of cheese consumption. My father compared it to sharp Swiss cheese that’s been mixed with buttered mashed potatoes, if the connoisseurs like that description better. It’s become widely accessible even to folk who live in the boonies, like myself. Try some!
I had portabellas for dinner last night. I picked some up at the store with some garlic and an onion, and the culinary magic began. (And I'm talkin, the kids were eating it too!(Don't count on it though... Its mushrooms and onion for goodness sake!))
Stuffed Portabellas of Savoury Delight
8 Slices of Bacon (or more...)
1 Clove Garlic
1/4 Cup diced onion (or so)
4 slices Cheese (Peperjack works nicely, though I like Munster. I think something mild and white works best.)
Parmesan (Optional... I used a tiny bit on the one pictured)
(get creative! Try using less bacon and adding finely sliced chicken or steak instead!)
Preheat oven to 400 f
Remove stems from the portabellas. Twist and wiggle and they should come off right at the base. Set these aside. Brush the cap of the portabella's with olive oil, and drizzle onto gills. Place on a baking sheet and bake about 5 minutes to 10. They'll look juicey, dark, and shriveled.
While mushrooms are baking, cook bacon (and other meat if using). Set aside to drain on paper towel lined plate.
Pour off some of the bacon grease from the pan. Peel the skins off the stem (this might not be necessary but I've always done it. And slice and dice into nice lil bits. Heat the bacon greasy pan, toss in onion, crush in garlic and then add the mushroom trimmings. Cook till the mushroom bits are soft and the onion is all caramelized and slightly translucent.
Break the bacon into small bits and add to the mushroom onion mix and toss. Get your baked portabella's, sprinkle with some salt, and fill equally with the bacon mixture.
Place a slice of the cheese of your choice on each, and your grated Parmesan if using. The put in the oven on broil till cheese is melted, about 2 minutes.
And there you have it. Savoury extraordinaire!