pen_grunt | Portabella Bliss

Tonight I made portabella mushroom caps, stuffed with gorgonzola and crab, with prosciutto wrap-hats. Actually one had plain gorgonzola and prosciutto, the other had crab, cream cheese, a little gorgonzola and prosciutto.

To anyone who knows me, this seems like an odd occurrence...me cooking. Odder still, Derrick is out of town until Sunday. While the cat's away, the mice will....turn into cooks?

I'm a baker by nature. I love the science of adding different mixes of ingredients. I know what will happen if I decide to do butter instead of margarine, one egg and some applesauce instead of two eggs. With cooking it's different--not so exact. The truth is, I love cooking (even though I profess not to) I'm just too much of an experimental cook to attempt it in the presence of others.

I mean, it's one thing if I crap up dinner and have to eat ramen myself...it's quite another when someone is expecting food from you.

That, and I'm usually too wiped out after the 8 hour work day then going for a run thing to have much motivation to whip up dinner.

Next time I'll use a less salty cheese/meat combination. The gorgonzola/prosciutto was yummy, but very salty. Maybe a milder cheese.