The rain finally arrived to Northern California about a week ago.
Never has a weather event been more welcome! The drought has been one of the most intense in many, many years.
The kitties took off to the barn where they have blankets to cuddle in, or cat-napped in the green house.
Our grass is finally green, and the flowers… after blooming because heck, it felt like Spring all Winter… looked a bit confused, but welcomed the quenching.
Walks in the neighborhood have taken on a whole new flavor. The sun seems to sparkle more brightly through the crisp, clear air, creating stunning pictures.
I wish the photograph of the tree did justice to the intensity of the shimmering golden light that bathed it.
I can hardly wait to see what it will look like covered in leaves this Spring.
Squash in its many forms appears on our table at least twice a week.
I needed a quick side dish for dinner a few days ago, and this experiment was a hit. It’s both pretty and delicious… and as all recipes here.. packed with nutrition.
Click here for the amazing health benefits of Shiitake, and most mushrooms.
Spaghetti Squash – Shiitake Side
- 1 small Spaghetti Squash, de-seeded and steamed
- scant 1/4 cup organic E.V. Olive Oil
- 1/2 lb. organic Shiitake Mushrooms, wiped clean with damp cloth
- 1 large organic Red Onion, diced or sliced
- 1/2 bunch organic Parsley, chopped (about 2 cups)
- Organic Garlic cloves, minced (about 1 tsp)
- Sea Salt
- Black Pepper
Place hot cooked squash in a serving bowl, and break apart to form ‘noodles’.
In a large skillet on medium-low, add oil and the rest of ingredients.
Stir for about 10 minutes, until onion is wilted. Oil should not be sizzling! Turn down if it does.
Remove from heat and mix into squash. Adjust seasoning to taste.
~ Bon Apetit! ♥