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It’s so great to finally have warmer weather along with blue skies and sunshine! I even got motivated to clean my glassed-in front porch for the season. I used to wash the walls, now I’m down to dusting them down with my trusty swifter. It takes me longer than it used to. There are 11 windows to wash. Not to mention the door window and a large window that looks into our living room, but I love that room. Maggie likes to climb up on a chair and watch the world go by.
Peas and mushrooms are probably my favorite veggies so this recipe is a favorite of mine. I use frozen petite peas by Grand. They are very tender, almost like fresh. I hope that you will enjoy it too! Peas with Mushrooms 2 Tablespoons butter 2 1/2 cups fresh or thawed frozen green peas 8 oz. fresh mushrooms, thinly sliced 1/2 cup chopped onion 2 cloves garlic, minced 1/2 tsp. chopped fresh thyme leaves or 1/4 tsp. dried thyme 1/2 tsp. salt 1/2 tsp. sugar 1/2 tsp. black pepper Melt butter in a large skillet over medium heat. Add peas, mushrooms, onion and garlic; saute’ until tender - about 7 minutes. Stir in remaining ingredients. Reduce heat to low and cook until just heated through, about one minute. Have a great week!
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November 2020
AuthorI'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. Categories
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