{ Restoration Hardware Knock - Off }

Ahh, Restoration Hardware...

your tea stained burlap,

 your salvaged wood,

your weathered oak,

how I love you.

But, I don't love your prices.

Love this concrete topped table.

(although I thought it was a weathered metal when 

I first saw it - so we're goin' with that thought)

Remember our Man-Cave?

and this?

well, I didn't have the $3,325. to shell out to R.H.

So I improvised.

thanks Martha.

with a little dab of this rubbed over top 

of the metallic paint, to gives it a more

weathered look.

and the make-shift pine bar top became this...

it's much better now.
So, what was once a stand-in top 'til we
had more money to purchase something else,
has become a conversation piece and more than just a stand-in
in the Man-Cave.

I added metal brackets to the corners for more of the "Restoration Hardware feel".

linking to -

this week we're eating ... wild mushrooms

It's mushroom season here and in the forest people are behaving strangely.  Walkers look secretive, as we approach on horseback they try to hide behind trees, or even pretend that the basket on their arm isn't full of beautiful wild mushrooms.    Best friends won't tell each other where they find their mushrooms, this information is best kept in the family !!

Yes ...  where to find the best mushrooms is one of France's best kept secrets.  Collecting mushrooms is a favourite Sunday afternoon activity - a slow walk after the family lunch, armed with a basket , a small knife and hopefully some knowledge of mushrooms.  It's surprisingly easy to pick the wrong sort,which could be dangerous.  Those with doubt about mushrooms found outdoors,  take them to a local chemist who is trained to identify and advise.

The good news is that if you don't know where to pick them, you can buy them fresh in the markets and grocer stores.  We love a fricasée or a poelée of girolles.  These bright yellow upright trumpet shaped mushrooms are full of flavour and, lightly fried with garlic and parsley, they are fantastic with meat.

So if you are able to get your hands on some girolles, here's the recipe for a simple fricasée:

500grams or 1 lb of girolles

30 g or1 oz of butter

a bunch of parsley 

2 cloves of garlic

Wash and dry the girolles, discard the earthy end to the stem.  Melt the butter in a frying pan and start cooking the mushrooms, chopped garlic and about half the parsley finely chopped.  Once the juice from the girolles has evaporated turn the heat up and continue cooking for about 10 minutes without letting the mushrooms become dark in colour.

Some people like to add a little cream at this stage, optional!  Serve with the remaining parley cut finely over the top.

Bon appetit!

Mexican Taco Pasta Bake

Life with three kids is going pretty well.  Have I touched my sewing machine since Caspian was born? Well, no, not even once.  I'll get back to the machine eventually - it's always there waiting for me, ready to welcome me back with open arms.  But this little guy.......he's already growing up right before my eyes, so I am trying to soak up all the little baby time possible.

One of my biggest challenges has been preparing dinner because I'm never quite sure when my little guy is going to nurse.  He tends to want to eat right when I should be cooking dinner - go figure, right?  However, he seems to be doing a pretty good mid-afternoon nap, so I'm trying out some new recipes that I can prepare during the day and then just pop in the oven before dinner.

Today I'm sharing my latest recipe that I tried out last night.  I'm calling it "Mexican Taco Pasta Bake".  It's really all the flavors in a taco, but mixed is mixed in with pasta and cheese.  What could be bad about that, right?

The next time you want to prepare a meal ahead of time, give this one a try.  My husband even went back for thirds!  Would also be great to feed a crowd and your kids will love it too!!

Mexican Taco Pasta Bake

Ingredients:

1 lb. ground beef (or ground turkey)

1 lb. pasta (any shape)

1 onion, chopped

1/2 green bell pepper, chopped

1 can Rotel (tomatoes with green chile)

1 package taco seasoning

1/2 brick light cream cheese

1/2 cup Monterey Jack cheese, shredded

Topping:

1 cup crushed tortilla chips

1/2 cup Monterey Jack cheese, shredded

Garnish:

Sliced green onions, slice black olives, and sour cream.

Directions:

Preheat oven to 350 degrees.

Cook pasta according to package directions.  Meanwhile, brown ground beef in a large saute pan.  Remove beef from pan and drain on a paper towel.  Add onion and green pepper to pan and saute until cooked through.  Add back in cooked ground beef, taco seasoning and Rotel.  Stir to combine and cook for 3 minutes.  Add in cream cheese and melt it down into the beef mixture.  Once cream cheese is melted, add 1/2 cup shredded cheese.  

Drain pasta.  Pour beef and cheese mixture over cooked pasta and stir to combine.  Spray a large casserole dish with cooking spray.  Pour combined pasta and beef mixture into the casserole dish.

Sprinkle the top of the pasta with crushed tortilla chips combined with shredded cheese.  Place in oven and bake for 20 minutes.  Might need a little longer if it has been refrigerated.  Basically you are just melting the cheese and heating it through since all the ingredients are already cooked.

Serve with a dollop of sour cream and a sprinkle of sliced green onions and black olives.