To eat or to dine.

From left to right Ilir, Phil, Illa, and Bette.

     In my humble opinion people do not seem to dine anymore. Oh they eat, and eat, and eat! Where though has the pleasure of dining gone. I saw this in our restaurant. There were those who came in anticipating a good meal like my friends Phil and Bette. They would slowly sip their drinks and talk to other customers who would occasionally join them at the table. Ours was one of those places that when someone new walked in the door all eyes turned to them. Most people were regulars, as we called them and the Inn was their place. They would sit in the same place at the bar each night and discuss their days. Lunch was a bit more hurried but still lots of familiar faces. I found great comfort in these loyal customers and considered them all my friends. This would be the hardest part for me when the restaurant sold after thirty seven years. I definitely did not miss the work but I "DO" miss the people. My question for this blog is, do you just eat or do you really enjoy the food that goes into your mouth?
     Most people eat because they are hungry and therefore miss out on many of the joys the company of food can bring. Eating should be memorable if it is about the food. Weather I am preparing a meal, going food shopping or dining out it is about the food. There is not a smidgen of food in my house that does not have a destination. As I was food shopping in the vegetable isle the other day the bin of fresh button mushrooms called out to me. They looked exceptionally fresh, large and perfect for stuffing. What a nice change of pace for dinner. So I selected the largest, firmest, whitest specimens and started anticipating my dinner. At home,I peeled them and save the stems for another tempting meal. I preheated the oven  to 350@.

Stuffed mushrooms

Then I prepared the stuffing. I minced some garlic, Spanish onion, and celery and combined them into a mixing bowl with bread crumbs. I peeled a carrot shaving it into thin slices then mincing, this will add flavor but not texture. I have some chicken, pork or taco seasoned beef that I could add but decide on a purely vegetarian meal and dice in a smidgen of tomatoes for moisture. I had just blanched some fresh asparagus, they are in season now thin and tender and decided to mince a few of the asparagus stems for my mushrooms. I tossed the mixture with melted butter to hold everything together, and spiced it up a bit with garlic salt, thyme and pepper. I placed the large mushroom caps in the pan an a light layer of water for moisture. I scooped the filling into the caps and placed them in the oven to bake. The smell of mushrooms permeates the air. My mouth is watering! I check the oven and the mushrooms are starting to brown on top. I decide to accompany the mushrooms with a side of steamed broccoli drenched in balsamic vinegar seasoned with garlic salt and crushed pepper. When the broccoli is warm the vinegar permeates the vegetable and infuses it with a pleasant smoothness.
Dinner is ready and I plate my meal aesthetically. The mushrooms are placed in my favorite red ceramic bowl and the broccoli in my mothers antique china with colors to complement, I enjoy.

Broccoli salad

I can only eat four stuffed mushrooms for dinner so I refrigerate the rest and will take them to my sisters house for an appetizer for a pool party. They can be microwaved but we decide to warm them on the grill while the burgers are cooking. Summer fun in the company of food!