We’re still in quarantine at my house. Until we see California’s numbers go in the right direction we’re staying home. I may be stuck at home but somehow I find myself so busy I don’t even have the time to make full-sized food. That’s right it’s appetizer-sized portions for breakfast, lunch, and dinner. I’m sorta kidding but not quite. Take these tasty little bites: Simple Stuffed Mushrooms with Leeks and Pecans. I made them and served them as dinner.
Sure they’re delicious but I’ll tell you the truth – I made them because I wanted (no needed) to bring something new and delicious (yet simple) to the pages of this blog. I knew you were getting hungry and maybe even a little ornery. Because let’s face it, I’ve dropped the ball. I try to be okay with that because my duties as a caregiver in the time of pandemic take nearly all of my attention.
Still, a blank blog is almost as stressful to me as an unmade bed. Oh, and don’t get me started on a fully stocked underwear drawer. If I don’t have at least three pairs of clean undies in my top drawer I get positively antsy.
But I have digressed…
So, duties be damned. I made tiny food and planned a tiny post to go along with it. I am here to convince you that appetizers make great blog posts. They can also be dinner.
Imagine how chic I must look sitting around in my quarantine kaftan sipping on something sophisticated while nibbling on these Simple Stuffed Mushrooms with Leeks and Pecans.
Lest you think this is just my excuse for extending cocktail hour, I’ll have you know, these little hors d’oeuvres make a great meal too… I mean most (well some) of the major food groups are represented, right?
I mean Bon Appetit… just make sure to make your bed and have plenty of clean undies on hand. We’ll all get through this thing just fine. GREG