The September edition of BH&G came in the mail the other day.
It’s the Stylemaker issue.
I’m pretty sure this is supposed to excite and giddify me. I’m probably supposed to be eagerly anticipating the next great inspiration for the mantle I don’t have.
I think “they” expect that I’ll be all amped up and ready to do something great and colorful to my “space” with paint, because it’s the easiest and cheapest way to do any and all things wonderful to said space.
But I was born with a decorating defect, because all it did was make me feel like hyperventilating and scavenging for chocolate covered espresso beans.
Oh. And screaming too. It made me do lots of internal screaming as my blood pressure blew past the stratosphere.
I kept flipping pages faster and faster, frantically hoping to find other things. Food things. “Dear God, where is the flipping food?! Where are the recipes?!”
Lawd help me.
I am not a de-coh-rah-toor.
This is so much more my speed (If you ♥ Anthropologie and a good snort-laugh, this is a must-read. Be forewarned though – there’s an eensie bit of swearing that takes place.) because I am a Boho gal at heart. It must be because I’m totes ok with throwing a bunch of nonsense together and calling it good.
We’ve lived in our house for 12+ years. . . .
I’ve re-arranged the furniture . . . once.
Basically, I’ve thrown it together and called it good for one big, fat, swollen decade.
I’ve been thinking about making changes. Things I’d like to do. It’s just that actually doing them. Well, now. That takes thought. And know-how. And work.
Oh. And money. It takes money.
And what’s that other thing it requires? Ooooooh. Yeah. Time.
It takes time. Which I obviously have, because I’m wisely stewarding my spare minutes reading magazines that make me hyperventilate (sarcasm intended).
And then, I started reading this. Because I quickly skim Nesting Place on a fairly regular basis.
Mostly I look at the pictures, and read if something captures my attention.
I’ve noticed she has a book out now though, and I’ve been curious about it, just not $18-ship-it-to-my-door curious. (Reminder: the prospect of interior-design, by me, for my own home, plagues me with nervous sprints to the bathroom.)
BUT, and mine’s a big one, Amazon was running a crazy-good special on the Kindle version, and all of a sudden, it sounded fun (like bungee jumping or sky-diving fun, which, c’mon – can’t really be fun, but it’s a challenge and when you’re done, if you’re not dead, you can be like, HEEEEY!!! I JUST SKY DIVED AND DIDN’T DIE! I’M AWESOME!! . . . AND ALSO, I’M NOT DEAD!!)
So I jumped.
And I now ♥ her book and her style.
Let me show you why:
“Imperfection is a sign of maturity.” (Hallelujah! I’m a Golden Girl in that case!!)
“Housekeeping done incorrectly still blesses the family.” (quote via The Fly Lady, Marla Cilley in her book, Sink Reflections) Oh, yes! I am a blessing fiend!!
“At times, good enough and done is a smarter choice than perfect. . . ” (Amen, Sister.)
“. . . if a neighbor walked in and saw a trail of mud, I wouldn’t need to be embarrassed. It’s just proof of lives being lived, and houses are for living. My home is a reflection of our life, and life’s messes can be gloriously beautiful.” (Ahhhh. I’m breathing without a bag.)
The amazing thing, Friends, is that it’s awakened my dormant and gun-shy decorating bug – with a tickle of excitement instead of a looming cloud of doom.
I’m debating about showing you my “space”.
Maybe a before and after.
And the budget.
But this is a food blog – (well, sometimes other stuff too, but mostly food) – and is that cool, or annoying?
Hmmm. Tell me, do. (Then hand me a brown paper bag!!)
Baby steps, Folks. Baby steps.
Back to food, because, like I said *ahem*, this blog is mostly about food.
So, we have a salad bowl today.
A salad to bring us back to our senses and balance out the decorating-panic-induced chocolate covered espresso bean binge.
We have farro, which might be my new whole grain bestie.
Why did it take me so long to try you, Farro? You’re so good, it’s like you could be Egyptian royalty or something. Wait a minute. . . .
We have crisp-edged, oven roasted, thyme and oregano mushrooms snuggied up with red onions (which turn so crispy and delicious they might give bacon a run for their money. #forreals.)
We have feta cheese.
And we have avocado. What I really wanted to call this dish was, “Farro and Herb Roasted Mushroom Salad Bowl Plus Avocado Because Always and Everywhere All Things Are Better with Avocado”.
But I thought that title was too wordy.
I made this with a creamy avocado dressing too, which – don’t get me wrong – kind of made my eyes roll as far back as they could reach with yum!!, but it’s totally not a deal breaker if you don’t have time. I’d say a splash of good olive oil and a squeeze of fresh lime juice, plus a crack of pepper and pinch of salt would be just as good to top this bowl off.
And bonus – these components, stored separately, keep really well for multiple lunches later in the week. Like 3 days in a row. Because you won’t get tired of this and you’ll be counting down the minutes till lunch time.
My friend said to me one time, “What do vegetarians even eat?!”
This. They eat stuff like this. And then they high-five each other for mushrooms well roasted.
Who needs meat when you have exciting little salad bowls parked and waiting in your fridge for you at 11:59 AM?
Farro and Herb Roasted Mushroom Salad Bowl
This salad is full of pleasing flavors and textures. I've written the recipe to serve 4 - so share it with your family and friends, or save it for lunches throughout the week. With a glass of wine, it'd make for a nice light dinner to come home to after a busy day as well. Keep leftovers as separate components in sealed containers, and refrigerate for up to three days.
Preheat the oven to 350 degrees F. Prepare a baking sheet by lining with parchment paper or a silpat mat (silpat will give you crispier edges on your mushrooms).
Prepare the Farro according to package directions.
Meanwhile, For the Mushrooms:
In a large bowl, toss the sliced mushrooms and onions with the olive oil. Use enough oil so the mushrooms are evenly coated. Add in fresh herbs, salt, and wine. Toss again. Spread mushrooms and onions out evenly over parchment-lined (or silpat-lined) baking sheet. (Make sure there is room between your veggies - space is what allows them to crisp as they roast, instead of steam to soft oblivion.) Bake mushrooms for 20-30 minutes. If necessary, remove onions first, so they don't burn. Set aside until ready to assemble salad.
For the Dressing:
To a small food processor, (I used a Magic Bullet), add all ingredients except the water. Blend for about 30 seconds. Check for consistency, add desired amount of water. Blend again. Check for taste and adjust accordingly. (If you don't have a small food processor or Magic Bullet, I'm guessing you could use a sumbersion blender here, or just mash the avocado as finely as possible, then whisk the ingredients together with lots of elbow grease!)
To Assemble the Salad:
Place 2 cups of arugula on each of 4 plates.
Divide farro, mushrooms, and avocado evenly among the 4 plates.
Add 2 tablespoons of crumbled Feta cheese to each plate.
Drizzle with avocado dressing and serve.
Sara| Home is Where the Cookies Are
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