I have a complicated relationship, strictly one-way, with the folks at Bon Appetit. I used to scoff at how easy they make their oh so difficult recipes sound. Yet those finished product photos kept me trying.

In June of 2012 the stunning cover photo of a Slow-Roasted Salmon filet catapulted me into the magazine to find the recipe. Whoa Nellie...there was a yogurt sauce and tomatoes and couscous that accompanied the fish. That was lot for someone like me. Instead I mastered the fish, saving the yogurt sauce and couscous for another time. Baby steps, people!


Roasted Mushrooms

Forgive me readers, for I have sinned. It's been 2.75 months since my last post. I blame the polar vortex, also responsible for me wearing pajamas to chauffeur family members, refusing to take out the trash, and clinging to my bed until someone holding a backpack and a trumpet cries out, "Mom...I'm gonna be late!" Never mind that all the while I was cooking, baking, and not sharing. Finally it's warm enough to type.

Miracles are everywhere, at least that's what it says on the wall of the bathroom at my yoga studio. I consider this mushroom dish to be right up there with the U.S. Olympic Hockey Team upsetting the Russians in 1980. Husband Todd says I exaggerate. Perhaps. Still, when it's negative 55 degrees with the wind chill, a healthy, hot meal feels like a miracle to me.