Happy day after Christmas, friends!
I hope you’ve had a very merry week so far, regardless of whether or not you celebrate Christmas!
It’s 2:24 as I start this post, and I’m happy to tell you that I’m sitting in pajamas on the living room couch in the house I grew up in.
I have a sleepy dog next to me.
And I have no plans to move anywhere for the afternoon—except maybe to get a cup of tea and a piece of chocolate.
Life is good.
While we’re on the topic of life, let me also tell you that since it moved so quickly over the past day or two, most of my photos are blurry.
I blame this on my impatient desire to inhale every dish on the table on Christmas eve.
Diana’s Lentil Farro “Meatloaf” with a Vegetarian Mushroom Gravy*
And the fact that my niece and nephew were just too excited for Santa to come to sit still for a picture.
Blur or not, I’m happy for the memories!
I hope you had a wonderful holiday with your family as well!
*Quick Vegetarian Mushroom Gravy: 1 TBSP olive oil, 1 package cremini mushrooms (chopped), 2 TBSP butter, 2 TBSP flour, 3/4 cup low sodium vegetable broth, salt & pepper to taste. Sauté mushrooms in oil over medium heat until tender and most of the water evaporates, lower heat & melt butter in pan with mushrooms, slowly sprinkle in flour, mixing constantly to combine, trickle in vegetable broth a little at a time until absorbed, add salt & pepper to taste. Voila! Easy, delicious mushroom gravy!
P.S. I’m the only vegetarian in my family and the mushroom gravy and lentil mushroom walnut balls were the stars of the evening! My meat-loving brothers enjoyed every bite!