Doesn't that sound classy? I had fresh small zucchini and fresh
mushrooms, both about to put in for Medicare. I had cooked whole green
beans that needed to be eaten. I'd just bought smallish new reds, I
have a new head of garlic. I have firm onions (Shut-up, Sheldon!). I
have a new jug of TJ olive oil.

I sliced thinly a fat clove of juicy garlic and dumped it into some
warming olive oil in the All-Clad 3-quart sauté pan. As it was heating
up in that, I sliced the onions and the mushrooms into 1/4" slices and
dumped them into the pan and jacked up the heat. I sliced the four
small zukes on the diagonal about 1/4" thick and let them brown a titch.
I peeled and sliced (about 1/4" thick - I like this stuff with some
substance) the scrubbed spuds and added them. I remembered the beans
and cut them into about 1-1/4" pieces and added them. It needed
tomatoes (eggplant would have been nice if I'd found any at the farmers
market) so I opened a can of RedGold Italian-seasoned diced tomatoes and
dumped them into the mess, too. I covered it and set it to simmer for
about 20 minutes or so, until the spuds were tender,. I love new red
potatoes when they're cooked and still firm as these were. I corrected
the seasoning with a pinch of sugar, some sea salt, and some Sunny
Paris. Then I turned it off and went to bed.

This morning I came home from church and Musgovian became Musgonvian.
It was excellent. This stuff is best when at room temp or just barely
warmed, by the by.

Your invitations must've gotten lost in cyberspace. Oh, wait ‹ you
weren't invited. Maybe next time. (Yeah, right.)
--
-Barb
<http://jamlady.eboard.com> Updated 7-10-06, Rob's Birthday Lunch
"If it's not worth doing to excess, it's not worth doing at all."