tag:blogger.com,1999:blog-5060658724308196581.post-86844153446602155172008-07-14T17:20:00.004-05:002008-07-14T17:22:29.107-05:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_Vv8abDRYlWM/SHvRVJxVQtI/AAAAAAAAAxg/LccW3Aa3L98/s1600-h/mushed+stuffrooms.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://bp2.blogger.com/_Vv8abDRYlWM/SHvRVJxVQtI/AAAAAAAAAxg/LccW3Aa3L98/s200/mushed+stuffrooms.jpg" alt="" id="BLOGGER_PHOTO_ID_5222998354196513490" border="0" /></a>Friday July 11<br /><br />The end of the week calls for ingenuity: We'd forgotten about the nice mushrooms (neither a mush nor a room—discuss) from the Nice People at Finlay Market, but made a nice dish of stuffing with all the other leftovers from various lunches. So: finely chopped cubes of the last of the ham, ditto the last two slices of Holt's herb bread, ditto the quarter of an onion in the vedge drawer, all sautéed with butter and wetted down with the last teaspoon of cream. Topped with parmesan (of which we have plenty). And behold, it was delicious.Holt and Barbarahttp://www.blogger.com/profile/11447812440215788789noreply@blogger.com