Soup for the soul...

It's the second day of the new year.  Ironically, it's off to a slow start but I'm not complaining!  I find myself waking up earlier and earlier in the morning...sometimes as early as 5:30AM! The scary part is that I am full of energy and most ready for the day. Something has shifted in my body chemically - maybe, it's menopause! (ha)


(Random Thoughts)
I am captivated by a new book that I received for Christmas entitled: Mr. Darcey's Diary...a journal of Darcey's thoughts from Jane Austin's Pride and Prejudice...

(More Random Thoughts)
It's still hard to believe that we are in a new year - there was something to be said about 2010.

Looking back: I will have to document 2010 as a great year with many goals accomplished and old friends found!

Looking back: I will recall it the year of taking RISKS in exchange for GROWTH!

Looking forward: 2011 is about FOCUS and BUILDING! and cooking!

The origin of phở is uncertain, and is mostly culled from oral histories. While a distinctly Vietnamese dish, phở has French and Chinese influences. Still, the consensus among academics, diners and restaurateurs is that it originated about a century ago in northern Vietnam.  The specific place of origin appears to be southwest of Hanoi in Nam Dinh province, then a substantial textile market, where cooks sought to please both Vietnamese (local rice noodles - originally of Chinese origin) and French tastes (cattle before the French arrival being beasts of burden, not frequently sources of beef). It was originally sold by vendors from large boxes, until the first phở restaurant was opened in the 1920s in Hanoi.



^{http://en.wikipedia.org/wiki/Pho_soup}

New Year - 2011

I have always wanted my own blog - a place to write and share my thoughts, ideas, and moments - life in general. With some convincing from a friend, here I am writing the very first day of the new year. 
 
2010 has passed leaving behind a sense of relief with 2011 bringing a sense of invigoration! I've always considered "New Years" the date on the calendar that allows new beginnings...the day that life gives you a "free pass" to "wipe the slate clean" and start all over...


We ended the year at home. It was nice to be in familiar settings and simply relaxing while awaiting the arrival of a busy year.  I made appetizers for the family - one of them being stuffed mushrooms - something to munch on while we watched the count-down of the ball at New York's Time Square.

These mushrooms cooked in no time at all, making them a perfect dish to pass around at a cocktail party, serve as an accompaniment to a roast, or include as a part of a vegetarian buffet.

I got a tad bit tipsy and so I totally forgot to take pictures of the end product and had no clue I would be wanting to post them on my first blog (ha) but I will share the recipe and the picture of the mushrooms during prep-time.

HAPPY NEW YEAR!!!  

Stuffing
1lb fresh mushrooms
1cup grated Parmesan
1/2 cup blue cheese
1/2 cup Panko bread crumbs
1/2 cup grated onion
3 cloves garlic, minced
1 teas spoon salt
1 fresh ground black pepper
1teaspoon dried oregano
2/3 cup olive oil

Preperation
Mix all ingredients together - using the stems of the mushrooms in your stuffing - add the olive oil slowly while mixing ingredients together - stuff the mushroom generously and place in the oven.

Bake @350 degrees - 25-30 minutes until done