D HI ALL J Lyn and her muchroom & yam

[Guest guest]

Thanks AGAIN LIVE SAVER DONNA!

I will do that. THe porti sandwhich was so good of course I had to add soem of the spicey mustard LOL.. My mom liked it as well. I think before it's all over with, she'll end up vegetarian. We shall see!

 

J Lynpurplepassion <thelilacflower wrote:

 

Now take the mushroom and the black fans or fins on the inside, remove them. Take a small tablespoon and run it around them in a circle and they will come right out. Rinse the mushroom well. Soak the port. in some teriyaki or a little soy, add some red pepper flakes since you like spicy food. Now in a small frying pan add a little oil and start to fry it, add some water as it will absorb the liquid. Turn it over and do the same thing. When it starts to soften add your sauce, spices, etc. Really you can make it just as good as the restaurant.

How do you want to bake the yam??? Just wash it, wrap in foil and poke a few holes and stick in a hot over 400 for 45 mins. Put it on a tray as yams are sweet and you don't want any liquid to drip on the oven. It will kill you with the smell.LOL DonnaJ Lyn <poet_atrabilious wrote:

 

HI!

Are you the moderator for this group now?

How you doing? Cool! I like chatting LOL It just seems more personal, get to know people better that way, too. I wish people would chat more in my writing group . I try but... oh well .

 

Anywa.. so I tried those garlic porabello (spelling) mushroom burgers. I was afraid they'd tast bad. But they were actually pretty tastey. Every now and then I get a hanker for something to dig into .. you know? I tried some seasame tofu... it was ok but... I went to Panar BRead a few weeks back and had a grilled portabello sandwhich... very good! Now if I could learn to fix that ! YUMMY!

 

I bought a yam to try nd bake as well. I figured I'd fix it on the weekend when I have more time to lounge and enjoy it. Or fix something else if I botch it! LOL

 

J Lyn

 

 

 

 

 

 

 

 

"In the present position of the planets, it's impossible to say;Just when I'll find my course again, with the boulders in my way.I should be rolling down the skyway on my cosmic wheels;Instead of stumbling down this highway on my boots of steel"Source: Cosmic Wheels by Donovan

 

 

 

 

 

 

 

 

 

 

 

 

TTP....Time Talent Opportunity... plunge in right NOW! Why live in "I wish I could"? DO IT NOW!

http://geocities.com/poet_atrabilious http://fat_chick_slim.bravejournal.com http://spirit_candle.bravejournal.com lucid_lit_lines/

Click here to donate to the Hurricane Katrina relief effort.

[Guest guest]

You made the mushroom already? How grand! I told you, you are a cook. Just pat yourself on the back and if you made a disaster that's part of the learning experience. I have wrecked more things. I could write a book on some of the messes I';ve cooked up. I try to forget those.......LOL Just ask and believe me we will all help you. Pretty good Mom liked it. Sometimes they can be the worst critic. Love, DonnaJ Lyn <poet_atrabilious wrote:

 

Thanks AGAIN LIVE SAVER DONNA!

I will do that. THe porti sandwhich was so good of course I had to add soem of the spicey mustard LOL.. My mom liked it as well. I think before it's all over with, she'll end up vegetarian. We shall see!

 

J Lynpurplepassion <thelilacflower wrote:

 

Now take the mushroom and the black fans or fins on the inside, remove them. Take a small tablespoon and run it around them in a circle and they will come right out. Rinse the mushroom well. Soak the port. in some teriyaki or a little soy, add some red pepper flakes since you like spicy food. Now in a small frying pan add a little oil and start to fry it, add some water as it will absorb the liquid. Turn it over and do the same thing. When it starts to soften add your sauce, spices, etc. Really you can make it just as good as the restaurant.

How do you want to bake the yam??? Just wash it, wrap in foil and poke a few holes and stick in a hot over 400 for 45 mins. Put it on a tray as yams are sweet and you don't want any liquid to drip on the oven. It will kill you with the smell.LOL DonnaJ Lyn <poet_atrabilious wrote:

 

HI!

Are you the moderator for this group now?

How you doing? Cool! I like chatting LOL It just seems more personal, get to know people better that way, too. I wish people would chat more in my writing group . I try but... oh well .

 

Anywa.. so I tried those garlic porabello (spelling) mushroom burgers. I was afraid they'd tast bad. But they were actually pretty tastey. Every now and then I get a hanker for something to dig into .. you know? I tried some seasame tofu... it was ok but... I went to Panar BRead a few weeks back and had a grilled portabello sandwhich... very good! Now if I could learn to fix that ! YUMMY!

 

I bought a yam to try nd bake as well. I figured I'd fix it on the weekend when I have more time to lounge and enjoy it. Or fix something else if I botch it! LOL

 

J Lyn

 

 

 

 

 

 

 

 

"In the present position of the planets, it's impossible to say;Just when I'll find my course again, with the boulders in my way.I should be rolling down the skyway on my cosmic wheels;Instead of stumbling down this highway on my boots of steel"Source: Cosmic Wheels by Donovan

 

 

 

 

 

 

 

 

 

 

 

 

 

TTP....Time Talent Opportunity... plunge in right NOW! Why live in "I wish I could"? DO IT NOW!

http://geocities.com/poet_atrabilious http://fat_chick_slim.bravejournal.com http://spirit_candle.bravejournal.com lucid_lit_lines/

 

 

Click here to donate to the Hurricane Katrina relief effort. "In the present position of the planets, it's impossible to say;Just when I'll find my course again, with the boulders in my way.I should be rolling down the skyway on my cosmic wheels;Instead of stumbling down this highway on my boots of steel"Source: Cosmic Wheels by Donovan

Click here to donate to the Hurricane Katrina relief effort.