Mushroom Lovers Quotes

Cats don’t have dark sides. That’s all a shadow is—and though you might be prejudiced against the dark, you ought to remember that that’s where stars live, and the moon and raccoons and owls and fireflies and mushrooms and cats and enchantments and a rather lot of good, necessary things. Thieving, too, and conspiracies, sneaking, secrets, and desire so strong you might faint dead away with the punch of it. But your light side isn’t a perfectly pretty picture, either, I promise you. You couldn’t dream without the dark. You couldn’t rest. You couldn’t even meet a lover on a balcony by moonlight. And what would the world be worth without that? You need your dark side, because without it, you’re half gone. Cats, on the other hand, have a more sensible setup. We just have the one side, and it’s mostly the sneaking and sleeping side anyway. So the other Iago and I feel very companionable toward each other. Whereas I expect my drowsy mistress Above would loathe this version of herself, who is kind and quiet and lonely and rather dear, all the things the original is not. My love stands for both. This one pets me more; that one let me pounce on anything I wanted.

I'll keep it," she said. "Then, when you get back, after you and the dark one are done making out and planning a future filled with blond-haired, green-eyed, pigment-challeneged rug rats, I'll bring it over and you can add it to your scrapbook, right before you start cooking me dinner. I like vegetarian lasagna with cottage cheese instead of ricotta." "Gwen?" "And don't forget the mushrooms. Garlic bread, too, please. That is, as long as your vampire lover doesn't object." "I want to say thank you," Isobel said. "For... everything." "No," Gwen said. "Thank you for the delicious dinner. I can almost taste the baklava you and Darth Vader will be making for dessert. Something tells me you're gonna have to look that one up, though.

Alice reminded me of the woods: vast and beautiful and dark, but overgrown with defence mechanisms; thistles and hogweed, poisonous mushrooms and gnarled roots. Talking to her was like grabbing a fistful of nettles.

Maybe it is not the destructiveness of the volcano that pleases most, though everyone loves a conflagration, but its defiance of the law of gravity to which every inorganic mass is subject. What pleases first at the sight of the plant world is its vertical upward direction. That is why we love trees. Perhaps we attend to a volcano for its elevation, like ballet. How high the molten rocks soar, how far above the mushrooming cloud. The thrill is that the mountain blows itself up, even if it must then like the dancer return to earth; even if it does not simply descend—it falls, falls on us. But first it goes up, it flies. Whereas everything pulls, drags down. Down.

That’s all a shadow is—and though you might be prejudiced against the dark, you ought to remember that that’s where stars live, and the moon and raccoons and owls and fireflies and mushrooms and cats and enchantments and a rather lot of good, necessary things. Thieving, too, and conspiracies, sneaking, secrets, and desire so strong you might faint dead away with the punch of it. But your light side isn’t a perfectly pretty picture, either, I promise you. You couldn’t dream without the dark. You couldn’t rest. You couldn’t even meet a lover on a balcony by moonlight. And what would the world be worth without that? You need your dark side, because without it, you’re half gone.

[A dark side] is all a shadow is—and though you might be prejudiced against the dark, you ought to remember that that’s where stars live, and the moon and raccoons and owls and fireflies and mushrooms and cats and enchantments and a rather lot of good, necessary things. Thieving, too, and conspiracies, sneaking, secrets, and desire so strong you might faint dead away with the punch of it. But your light side isn’t a perfectly pretty picture, either, I promise you. You couldn’t dream without the dark. You couldn’t rest. You couldn’t even meet a lover on the balcony by moonlight. And what would the world be without that? You need your dark side, because without it, you’re half gone.

In sum, you and I are the same. You may not admit it aloud, but I know you will read this book and wonder how your lover would taste sautéed with shallots and mushrooms and deglazed with a little red wine. You read, and you wonder, and you know the answer would be delicious. Roll that word around in your mouth and feel the tang of its call.

All things of this nature, apparently unrelated - torrential storm, the burst of salty liquid from a plump and ice-cold raw oyster, the soft skins of wild mushrooms, the quick and violent death of a chicken, the tight and unopened bud of a flower blossom, a pack of wild scruffy dogs a-trot in a field, the thrum of fishing line against the attack of a bream, and peeling away from the delicate frame of its bones from the sweet white meat of its body, a smooth and hard oval nutshell rolled in a palm, the somehow palpable feel of fading light - were in some way sexual for Jane. Not that this was how she would or could have expressed it, especially at that age. She felt it inside herself, though, as deeply and truly as a lover. She fell into the grove's rough, tall grass and into darkness, some charged current running through her in pleasant palpitations of ecstasy.

4/20, CANNABIS DAY, APRIL 20 420 FARMERS’ MARKET RISOTTO Recipe from Chef Herb Celebrate the bounty of a new growing season with a dish that’s perfectly in season on April 20. Better known as 4/20, the once unremarkable date has slowly evolved into a new high holiday, set aside by stoners of all stripes to celebrate the herb among like-minded friends. The celebration’s origins are humble in nature: It was simply the time of day when four friends (dubbed “The Waldos”) met to share a joint each day in San Rafael, California. Little did they know that they were beginning a new ceremony that would unite potheads worldwide! Every day at 4:20 p.m., you can light up a joint in solidarity with other pot-lovers in your time zone. It’s a tradition that has caught on, and today, there are huge 4/20 parties and festivals in many cities, including famous gatherings of students in Boulder and Santa Cruz. An Italian rice stew, risotto is dense, rich, and intensely satisfying—perfect cannabis comfort cuisine. This risotto uses the freshest spring ingredients for a variation in texture and bright colors that stimulate the senses. Visit your local farmers’ market around April 20, when the bounty of tender new vegetables is beginning to be harvested after the long, dreary winter. As for tracking down the secret ingredient, you’ll have to find another kind of farmer entirely. STONES 4 4 tablespoons THC olive oil (see recipe) 1 medium leek, white part only, cleaned and finely chopped ½ cup sliced mushrooms 1 small carrot, grated ½ cup sugar snap peas, ends trimmed ½ cup asparagus spears, woody ends removed, cut into 1-inch-long pieces Freshly ground pepper 3½ cups low-sodium chicken broth ¼ cup California dry white wine Olive oil cooking spray 1 cup arborio rice 1 tablespoon minced fresh flat-leaf parsley ¼ cup freshly grated Parmesan cheese Salt 1. In a nonstick skillet, heat 2 tablespoons of the THC olive oil over medium-low heat. Add leek and sauté until wilted, about 5 minutes. Stir in mushrooms and continue to cook, stirring, for 2 minutes. Add carrot, sugar snap peas, and asparagus. Continue to cook, stirring, for another minute. Remove from heat, season with pepper, and set aside. 2. In a medium saucepan over high heat, bring broth and wine to a boil. Reduce heat and keep broth mixture at a slow simmer. 3. In a large pot that has been lightly coated with cooking spray, heat the remaining 2 tablespoons THC olive oil over medium heat. Add rice and stir well until all the grains of rice are coated. Pour in ½ cup of the hot broth and stir, using a wooden spoon, until all liquid is absorbed. Continue adding the broth ½ cup at a time, making sure the rice has absorbed the broth before adding more, reserving ¼ cup of broth for the vegetables. 4. Combine ¼ cup of the broth with the reserved vegetables. Once all broth has been added to the risotto and absorbed, add the vegetable mixture and continue to cook over low heat for 2 minutes. Rice should have a very creamy consistency. Remove from heat and stir in parsley, Parmesan, and salt to taste. Stir well to combine.

She didn't eat meat and hadn't for some time. Rescuing, mending and befriending a wee bird with a broken wing had made it impossible for her to eat the meat of flying creatures, and helping Edmund, the stable master at MacFarlane, mend a bull with a broken leg and then having it follow her everywhere like a dog had added beef to the list of things she wouldn't eat either. By the time Claray was fifteen years old, there wasn't any meat she could bring herself to consume. She'd explained this quietly to Conall and, much to her relief, while he'd looked surprised, he hadn't raised a fuss, and she'd then gone into the woods to find wild berries, mushrooms, wood sorrel and elderflower to munch on to ease her hunger.

The adjective heard most often is magical. The pure magic of living light harkens back to childhood fantasies of secret grottos, wizards’ caves and unicorn haunts, where the mushrooms in fairy rings glow with cold green fire and a wave of the hand sends multicolored sparks streaming from fingertips. Real-world encounters with some enchantments manifest as children chasing fireflies on warm summer nights, lovers strolling a beach hand in hand with the Milky Way overhead while sprinklings of sea sparkle gild their footprints in the sand, and kayakers on a moonless night creating luminous blue explosions and sprays of liquid light with each dip and arc of their paddles.

Usually, whеn wе dесіdе to ѕаmрlе a muѕhrооm we've never eaten before, wе ѕlісе аnd ѕаuté a small amount оf іt іn buttеr untіl it іѕ brown and soft. Then wе еаt it wіth plain сrасkеrѕ оr toast tо evaluate thе іntеnѕіtу and thе quality оf іtѕ flаvоr

Sаlt should bе аddеd towards thе еnd of сооkіng, ѕіnсе іt tends to rеmоvе wаtеr from mushroom tissues and mаkеѕ thеm tоо ѕоft.

Slow-Cooker Beef Stroganoff Serves 6 Start this savory stew before you leave the house, and by dinnertime, the meat will be cooked to perfect tenderness. Served over egg noodles and garnished with fat-free sour cream, it’s a meat lover’s dream. 1½ pounds boneless beef round steak, trimmed of any visible fat and cut into ¼-inch slices 1 onion, peeled and thinly sliced 2 cloves garlic, crushed 1½ tablespoons Worcestershire sauce Freshly ground black pepper ½ teaspoon salt ¾ teaspoon paprika 1¼ cups canned beef broth 2½ tablespoons catsup 1½ tablespoons red wine 3 tablespoons cornstarch ¼ cup cold water ½ pound button mushrooms, stems removed, sliced ½ cup fat-free sour cream 3 cups cooked egg noodles 1. In a large (3- or 3½-quart) slow cooker, combine the steak, onion, garlic, Worcestershire sauce, pepper, salt, paprika, beef broth, catsup, and wine. Stir well. Cover and cook on low for 7 hours, or until the steak is tender. 2. In a small bowl, dissolve the cornstarch in the water. Add to the slow cooker, along with the mushrooms. Replace the cover and cook on high for 20 minutes, or until the sauce is bubbling hot. Stir in the sour cream and serve over the noodles.

Karl Marx wrote...'The plains of Hindustan are strewn with the bleached bones of the weavers of Bengal" (sic). And so it is with our poor down-trodden Russulas. Just listen to how so called "mushroom lovers" malign this proletarian genus. Casting their broken bodies aside we mutter phrases like 'garbage mushroom' with disgust. It sounds almost like 'untouchable', or 'outcast'. Are not Russulas truly abundant even in drier months when the petit bourgeois genera are safely underground? Are they not toiling in mycorrhizal labors while capitalist [that is, parasitic] genera such as Honey Caps and Sulfur Shelf sponge off our forests? And are they not more colorful than the aristocratic Morchella of spring? Yes, yes, and yes. Perhaps their inscrutability, their resistance to macroscopic identification are what give rise to such unprovoked antagonism.

Chicken Cacciatore I am a lover of braised meats, whether it’s pot roast or short ribs or beef brisket…or this beautiful stewed chicken dish. Just give me some meat, a pot with a lid, and some combination of liquid ingredients, and I’ll be eating out of your hand…as long as your hand is holding braised meat. That might have been the weirdest introductory sentence of any recipe I’ve ever written. Chicken cacciatore generally involves browning chicken pieces in a pot over high heat, then sautéing a mix of vegetables--onions, peppers, mushrooms, tomatoes--in the same pot. Spices are added, followed by a little wine and broth, and the chicken and veggies are allowed to cook together in the oven long enough for magic to happen… And magic does happen. I use chicken thighs for this recipe because I happen to love chicken thighs. But you can use a cut-up whole chicken or a mix of your favorite pieces. Just be sure to leave the skin on or you’ll regret it the rest of your life. Not that I’m dramatic or anything.

BEEF AND PORTOBELLO PASTA Portobello mushrooms have a meaty texture that’s perfect for this classic meat-lovers’ dish. SERVES 4 | 1 cup per serving 1 cup dried whole-grain small shell macaroni 1 pound extra-lean ground beef 1 medium portobello mushroom, stem trimmed, cut into ¾-inch cubes (about 1 cup) 1 cup chopped onion 1 medium garlic clove, minced 1 14.5-ounce can no-salt-added diced tomatoes, undrained 1 8-ounce can no-salt-added tomato sauce ½ cup water 1 medium dried bay leaf 1 teaspoon sugar 1 teaspoon dried Italian seasoning, crumbled ½ teaspoon pepper ½ teaspoon crushed red pepper flakes (optional) Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside. Meanwhile, in a large nonstick saucepan, cook the beef, mushroom, onion, and garlic over medium-high heat for 8 to 10 minutes, or until the beef is browned on the outside and the mushroom and onion are soft, stirring occasionally to turn and break up the beef. Drain if necessary. Wipe the skillet with paper towels. Return the drained mixture to the skillet. Stir in the remaining ingredients. Bring to a simmer over medium-high heat. Reduce the heat to medium low and cook for 15 minutes, stirring occasionally. Stir in the pasta. Cook for 2 to 3 minutes, or until heated through. Discard the bay leaf before serving the dish. PER SERVING calories 309 total fat 6.5 g saturated 2.5 g trans 0.5 g polyunsaturated 1.0 g monounsaturated 2.5 g cholesterol 62 mg sodium 108 mg carbohydrates 35 g fiber 5 g sugars 8 g protein 31 g calcium 66 mg potassium 855 mg dietary exchanges 1½ starch 3 vegetable 3 lean meat

The pizza was fresh and hot, made with local ingredients by a pizzeria that had been a part of Monterey’s landscape for more than thirty years. The price of pork had more than tripled in the last ten years, taking mainstays like sausage and pepperoni to the “deluxe toppings” menu, replacing them with salmon and ground hamburger. Brian looked mournfully at his slice of the daily special—farm-raised shrimp, pineapple, garlic, and mushroom—and said, “I would commit serious crimes for a real meat lover’s pizza.