Tonight’s dinner was partially inspired by this entry in Lucy’s blog, Lucy’s Kitchen Notebook. (By the way, her foodblog is utterly divine.)

Having no access to fresh cepes, I decided to use crimini mushrooms instead.

This first pic is slightly blurry compared to the rest. Apologies in advance.

Clockwise from top left: crimin mushrooms, carrots, potatoes, half an onion, chives, marjoram, rosemary, unsalted butter.

Diced potatoes (with their skin on) and peeled carrots sliced with a bias cut tossed in EVOO (extra-virgin olive oil), kosher salt, cracked black pepper and rosemary.

Clockwise from the top: roughly half a package of thinly sliced crimini mushrooms; 2 cloves of garlic, minced; chopped parsley ; diced onion; chopped marjoram.

1 T. unsalted butter, melted.

Added the mushrooms and a splash of riesling.

If you wouldn’t drink it [wine], then don’t cook with it.

Added another knob of unsalted butter, then the marjoram.

Added some light cream and let the ‘shrooms absorb the liquid. Adjusted seasoning.

I suppose I could use this as a pasta topping one of these days.

Roasted the potatoes and carrots at 350 F for 45 min. and at 375 F for 15 min. Topped with the mushrooms and herbs. I had this with some leftover broiled skinless boneless chicken breasts. (I’ll spare you a pic of said breasts.)

* * *

*soapbox time*

Its funny, I had a convo with Mom a couple of days ago and she was warning me away from fat and salt.

My outlook: if you eat sensibly, exercise and practice moderation, then there’s no reason why you need to live like a hermit. I make liberal use of butter, cream, cheese and salt when I cook, and my cholesterol is pretty good, my blood pressure is normal and I’m relatively healthy. I realize she’s trying to be helpful but you know what? Life’s too short. Live a little and enjoy yourself.

*gets off soapbox*