Church this morning and then an awesome meal of roast pork, noodles with mushrooms and roast Brussels sprouts. The noodles were the best thing on the plate. Cooking should seldom be science, so these ingredients are approximate.
Creamy Mushroomy Noodley Goodness
Heat in a skillet or saute pan on medium heat
1 Tb butter
1 Tb olive oil
When hot fry 12 fresh sage leaves until crisp. Drain on paper towel. In a separate pot, bring 2 quarts water to boil for noodles. When water is boiling add salt and 8 oz noodles like linguine. Cook until just before al dente--they finish cooking with the mushrooms.
Toss in 8 ounces cleaned small baby portabello or cremelli mushrooms, quartered. Stir to coat in oil. Pour 1/2 cup white wine and reduce heat to low. Cover for about 15 minutes, stirring occasionally. Remove lid and allow liquid to dissipate a bit. Add 1/4 cup heavy cream and 2 ounces strong cheese--I used Mahone (yum). Add noodles straight from the pot allowing pasta water to add to the volume of the liquid. Cook gently for a few minutes. Liquid will thicken. Serve immediately topped with sage leaves.
My (projected) Week Schedule
Monday, Wednesday, Friday
Warm up/easy swim Freestyle 300 yards (10 laps) Cool down 100 yards (4 laps)
Cycle commute
10-15 minutes basic flow yoga, 15 steps up, 12 reverse lunges, 12 dips and 20 crunch sit ups – if you feel good, do THREE sets!
Tuesday Thursday
Warm up/walk 10 min, Run 30 min, Cool down 10 min
Cycle to and from work 7-10 miles each way
15 push-ups, 25 crunch sit ups, 15 body weight squats, and 12 lunges, each leg. Keep good form and if you feel good, do THREE sets!
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