This special bar of Hershey’s Chocolate arrived in the mail for me at work today. It was from “Food Engineering”. They are promoting their June Issue advertising opportunities as a “sweet offer“. Also using words in this promotional letter such as “sweet editorial line up”, “sweet deal“, and “…to help SUGAR-COAT your sales…” I like it. Makes me want to advertise but we have already secured our 2009 media promotions for the company so, I’ll just enjoy the candy bar.
An exciting email…
I was so happy to receive a response from Joey DeCuffa of my latest cookbook obsession “Joey’s Italian“. He wrote…”Thank you for your lovely email. I am happy to hear that you were inspired to create your own version of one of my recipes. Your blog is very nice, your photos very appealing. Let me know when you will be coming to my restaurant, I would like to meet you and to sign your book and have our photo taken. I am in the process of opening our seasonal restaurant, Joeys Thousand Island Club on in May so I am frequently there as well, mostly on the weekends…..Thanks again for your email, Joey DeCuffa”
I’m too excited. Ted and I are definitely getting out there within the month and, don’t you worry, I will have a picture or two to post for sure. I’m starting to think of a bunch of questions but I know as soon as I meet him, I’ll just smile, act like a fool and ask nadda one! Still… he’ll SIGN MY BOOK!!! 😀
Tonights Table Presentation is…”Stuffed Portobello Mushrooms”
Ted’s comment… “the stuffing won’t be fish will it?”
I think Ted has had it with fish for a few days. So I came up with the following.. Serves 2
- 2 Large Portobello mushrooms, cleaned(remove gills), stems removed and reserved
- 2 TBS Olive oil
- 1 sprig fresh rosemary, chop
- 3 large leave fresh basil, chop
- 1/2 cup chopped red pepper
- 1 clove garlic, minced
- 2 cups fresh spinach
- 1/4 tsp salt and pepper
- 1/2 cup Egg Beaters (or use real eggs if you like)
- 2 TBS parmesan cheese
- 2 TBS goat cheese
Preheat oven to 375 F. Chop the reserved stems from the mushrooms. In a small cup, mix the olive oil with the rosemary and basil, and brush 1 TBS on the round cap side of the cleaned portobello. Put the caps in a baking dish.
In a saute pan, heat the remaining 1 TBS of oil and herbs and add the chopped stems, red pepper, garlic and saute for 2 minutes on medium high. Add the spinach, salt and pepper. Stir around 1 minute, remove from heat. Add the 2 TBS Parmesan cheese, mix around. Add the EggBeaters and mix around. Scoop into the mushroom caps. Top with the goat cheese and bake for 20 – 30 minutes.
The stuffed mushrooms were served with Steamed Broccoli drizzled with warmed italian dressing.
It has begun to rain. The warm, sunny weather could only last so long. The best time for it to rain is of course at night. Isn’t it great just laying there in bed listening to the rain as you fall asleep? I’ve never been afraid of thunder storms. There is something soothing in the rain for me. Do you like the rain?
Enjoy your night..rain or shine.