Fine, I’m not ashamed … Just a little embarrassed. Still, sometimes the best therapy is to just lay it all out there and move on. Thanks perhaps to the beer tastings today at a regional grocer, I’m ready to confess.
I have been a quitter for the past 25 years, or so.
No, I didn’t quit on my softball team despite that the coach smoked cigarettes in the dugout and we had a losing record. I didn’t stop making Chinese egg rolls even though the love of my life dissed them. Hell, I’m still uber loyal to the Texas Rangers Baseball Club despite its colossal 7th inning collapse this past week to end an otherwise surprising season. And I’m dutiful to the likes of the Bee Gees and ABBA.
But I’ve neglected myself way too long in the way of my education.
I have always been lucky. There’s no need to go into detail, but I’ll just say that a few weeks after took the SAT the sophomore school counselor called me to her office and informed that I could write my ticket — should I choose to pull my head from my rear-end. How dare her!
Sure, I dabbled in the post-secondary arena. The bowling class was fun, though I didn’t care for my first (of three) American History instructors. I dropped her course after she insisted that I remove my cap in her classroom. I also once flopped in a chemistry course because I concluded that an experiment involving toilet paper, pennies and water was really intended to determine the brand least likely to allow my fingers to poke through while … well, you know. Believe it or not, I also failed a community college broadcasting course at the very same time I was thrice honored by the Texas Associated Press Broadcasters for being one of the best reporters in Texas. (I was the only honoree not old enough to partake in the open bar at Fort Worth’s esteemed Worthington Hotel.)
As the story goes, I acquiesced to my beautiful bride about two months ago when she expressed her interest in sitting next to me at a December graduation ceremony. Yes, we took similar paths.
I wanted my diploma mailed to me. The idea of being the old dude who took his time was deplorable. I should have done this a long time ago. But I tend to do things my own way. And the thought of getting to walk across the stage with my soul mate makes me glad that I do … though I’m a little embarrassed that it took so damn long.
——
Between a (more-than) full-time job, my side work as a pitchman and PR writer and the 18 hours of university-level course work that I’ve embarked on this semester, I still have to eat.
About 20 years ago I went out on a limb and ordered a dish of linguine and mushrooms at a Manahawkin, NJ restaurant called the Cranberry Blog. I’d had their seafood, steaks, burgers and other stuff but this dish just always stood out to me. It was probably the first time I ever ate a main course and didn’t miss meat. Yes, it was that good. But my version is better.
The sauce and mushrooms are good enough to eat by themselves, but I enjoy mine with Organic Adzuki Bean Spaghetti from Explore Asian. Nope. This isn’t a sponsored post. But when I can get a toothsome pasta made from organic ingredients — with barely double-digit carbs — I’m all over it. If your grocer doesn’t carry the brand, look for them online. If they ship to the Jimmy Rockford, they’ll ship anywhere.
Did you know? There’s no botanical difference between portabello and crimini mushrooms. The crimini is just harvested earlier.
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Creamy Mushroom Pasta
Creamy Mushroom Pasta — Earthy. Rich. Luscious.
- 1 lb – Assorted mushrooms, sliced (I use white, portabello, porcini* and shiitake*)
- 1 qt – Vegetable stock
- ½ cup – Dry white wine (Pinot Grigio or Sauvignon Blanc)
- 2 – Shallots, minced
- 3 TB – Soy sauce
- 2 TB – Vegetable oil
- 2 TB – All-purpose flour
- 1 TB – Black pepper, coarsely ground
- ½ cup – Heavy cream
- In a deep skillet or Dutch oven heat oil over a medium-high setting and add shallots.
- Cook, stirring regularly, until shallots start to become opaque – about 2 minutes.
- Add flour and stir constantly for about 30 seconds.
- Add stock in a slow stream while whisking the flour.
- Add mushrooms, wine, soy sauce and black pepper.
- Bring to a simmer, then reduce heat to medium.
- Cook over medium heat, stirring occasionally, until sauce has reduced by about a third – about 20 minutes.
- Remove from heat; add cream; allow to sit for about 5 minutes.
- Serve over pasta.