Yah so like totes magotes like no audition for like several days then one on Monday and three that wanted me in their offices at 11:30am yesterday. For realz. Ok that’s a lie. One of the appointment times was for 11:40. Changed that one to 10am went to the other at 11:30 and had to pass on the third.
Like, total actress probs! Yah.
Here’s today’s awkward segue:
As actors, we get our headshots taken, then are tempted to over-retouch them. We don’t trust that we are ok.
And food bloggers edit the living daylights out of their photos.
Well now then. With this salad, the food is enough. Therefore the photo should need no editing, but I put it through filters anyway.
What can I say, Hollywood got to my shrooms’.
The raspberries in the picture are not all that complimentary but are the pretty-makers
This recipe also went through a few filters before making its way to you in it’s downsized and changed form.
Olive oil spray
1/2 lb. white mushrooms, chopped
1/3 c. Chopped yellow onion
1/2 tsp. dried dill
1/2 tsp. dried thyme
2 hard-boiled eggs, chopped
6 Tbsp. reduce fat mayo
1 Tbsp. Dijon mustard
1 1/2 tsp. fresh squeezed lemon juice
Freshly ground black pepper
Spray a pan and heat over medium high. Sauté the shrooms until they no longer classify as white. But don’t char them. Transfer to a bowl.
Spray the pan again and put over medium high heat. Add onion. Once it softens, reduce heat to low and cook, stirring, to caramelize. Add to the bowl with shrooms. Turn off your stove burner.
Add the eggs, thyme and dill to bowl and stir.
In a small bowl, stir mayo, Dijon, and lemon juice. Add a tablespoon or so to the big bowl. Stir n’ taste. Add more if you want, along with salt and pepper to taste. Save some salad for the next day. Gets better, if not prettier, with age. Like us actors. And frankly, wisdom and happiness should be the pretty-makers. Not raspberries. Both on the salad and in life. I promise not to wear raspberries-seems like a Lady Gaga ploy. I’m out!