I really and truly plan to actually make something (or actually make something, as I have not yet decided what) this weekend. Now that I've put it in type, I have to do it, right?
The weather. I am going to complain about it. (I really have been whining about this all day to anyone who will listen. How tiresome. My apologies.) It has been really nice all week...while I've been at work. And now the weekend comes and tomorrow is supposed to be cold with freezing rain and snow. Not cool, weather, not cool.
Thyme. I discovered it sometime last year. (That is sad, I know. How did I go so long without knowing how perfect thyme is?) And now I am madly in love with it and like to sprinkle it in its dried form wherever I can. I especially like to sprinkle a teaspoon or so into my eggs while they're frying (in delicous, delicious butter, thank you). Yum!
Also, with butter and thyme: mushrooms.
Mushrooms and Rotini
1/2 pound rotini
4 (or more) tablespoons butter
1/4 cup onion, chopped very fine
2 cloves garlic, minced
1 pound of mushrooms, sliced medium-thin
3 teaspoons dried thyme
1/2 teaspoon grated nutmeg
salt and pepper
1/4 cup grated Parmesan cheese
Cook and drain pasta as directed.
Meanwhile, melt two tablespoons butter in a medium skillet over medium heat. Add onions and garlic and cook until onions are soft and translucent. Add thyme and one more tablespoon butter. Add mushrooms, nutmeg, and another tablespoon of butter. Cook until mushrooms are done (all soft and slippery like they get...sorry about this rather pathetic description). Add more butter if desired (it will be even less healthy but even more delicious with another tablespoon or two). Season with salt and pepper to taste.
Toss the pasta, mushroom sauce, and Parmesan together and serve immediately. (Or, as in the photo above, you can plate the pasta, serve the sauce over it, and sprinkle the parmesan on top...but I have decided that the tossing is easier and better.)