Four Years.

"He was my future husband, of that I was scarily certain, although I knew nothing more about him than that. It would become my repeated resolution to keep it that way. To know nearly nothing of him, and to expect nothing, for the long life of our marriage.

When we think we know someone, you see, we are already halfway to disappointment, and no one needs a head start on that.

This is not how we have learned to choose our partners, is it? This is not how we greet people, is it? With an open mind? With an eager hand? Like an unopened gift? Not when we make a life's work out of finding and keeping the perfect mate, the ideal match for our economic aspirations, political views, religious preference, height, weight, taste in coffee, and wardrobe sensibility - all ways we foolishly seek in another mere validation for ourselves. When we believe we know what's good for us, what's right, and what we're looking for - and believe me, we all do - we condemn all our current relationships and doom the ones to come."

                   - from Hand Wash Cold by Karen Maezen Miller 

Recipe for Mushroom Soup.

My Sissy was asking about this recipe. So I thought I would post it again. This may be the most consistently delicious thing I make. 

It takes about 30 minutes to prep and make and is a very doable week-day meal. Here are the ingredients I used in this particular batch...

1 yellow onion
1 shallot
1 pint of shiitake mushrooms
1 pint of baby bella mushrooms
3 shot glasses of Golden Dry Sherry
splash of lemon juice
handful of thyme
4ish tablespoons of flour
1/2 pint of cream
4 cups of water
pinch of sea salt
pinch of pepper

1. Saute onions and shallots in butter with a bit of thyme until they are transparent.

2. Add mushrooms. Sprinkle in some more thyme, a shot glass of sherry and a splash of lemon juice. Cook until mushrooms start shrinking (4-6 minutes).

3. SLOWLY start sprinkling in flour. Stir rigorously until you can't see any flour. Sprinkle more. Repeat procedure until there is a decent thick paste (probably about 4 tablespoons).

4. Add cream, water, salt, pepper, some more thyme (if you like) and the rest of the sherry. Bring to a boil and then immediately put it on simmer for at least an hour (this batch I kept simmering for 2 hours).

Remember soup ALWAYS tastes better the next day....but this is pretty decent immediately (especially if you simmer it for a while). Happy Soup-Makin'!