When my wife and I moved into our house in 1995 we looked around and thought, “Wow, we’re lucky. We don’t have a lot to do to this house right away.” As any home owner knows, time in a home = money spent on it.
Recently we decided it was time to remake our living room and master bedroom (um, yeah. Let’s take two rooms out of commission at the same time!) This included resurfacing our hardwood floors (which for many years had sat under carpet), painting and some new furniture. We spent a lot of time going in circles about the colors we wanted to use. Paint. Furniture fabric. Rug. We looked at one then another and kept going around without deciding. Finally, in order to force some real progress, I decided we had to pick our paint colors.
We had a rough idea of the color scheme we wanted but once you are standing in front of a wall of paint samples, it is easy to get lost. We grabbed dozens of samples, moved to another store and repeated the process. Finally we put them all out not he dining room table and made our selections. Then, and only then, did I look at the paint names. Uh oh. I told my wife we had to change one of the paints. When she asked why, I told her I might have trouble sleeping in the bedroom with a wall color called pussy willow.
BuzzFeed posted a list of some of the more bizarre paint colors. Play a game with me. I will give you a sampling from the list. Write down what you think the shade looks like then go check it against the post at BuzzFeed. Let me know how many you were close on. Here is a sampling from the list:
- Hugs and Kisses
- Mermaid Net
- Bath Salts
- Spirit Whisper
- Magic Potion
- Diving Pleasure
- Dream I can Fly
- Grandma’s Sweater
- Frozen in Time
Quinoa Pilaf with Crimini Mushrooms
This dish is light brown, medium brown and pieces of dark brown. How’s that for descriptive?
I decided to use more than the ½ cup of shrooms called for in the recipe.
In the pot.
With the quinoa.
And the stock.
A hearty, earthy flavor that makes a side that works well with roasted meats.
Quinoa Pilaf with Crimini Mushrooms
Prep Time: 15 M | Cook Time: 25 M | Makes: 4 to 6 servings | Difficulty: Intermediate
- 1 tablespoon olive oil
- 1 small shallot, peeled and chopped
- 1/2 cup crimini mushrooms, wiped clean and thinly sliced
- 1 1/2 cups quinoa, rinsed well and drained
- 1/2 teaspoon fresh thyme leaves removed from their stems
- 1 bay leaf
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
- 3 cups vegetable stock, or water
Place a saucepan on high heat and get it hot. Add the olive oil and swirl it around to make sure the entire surface is covered with oil. Add the shallot and sweat (cook until translucent but not brown). Add the crimini mushrooms and cook until brown. Add the quinoa, thyme leaves, bay leaf, kosher salt and black pepper to the pan and stir. Let the ingredients heat up and roast a little to bring out all their fullest flavors. The steam coming up should be very aromatic.
Slowly and carefully add the vegetable stock (it will spatter because the pan and ingredients are hot). When it comes to full boil, reduce the heat to a low simmer, cover and allow to steam for about 15 minutes.
After 15 minutes, turn off the heat, remove lid and fluff the quinoa and then replace the lid and allow to sit for about 10 minutes.
Taste for seasoning and adjust, if necessary. Serve.
Per serving: Calories: 268 ;Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 9 grams; Total carbohydrates: 42 grams; Sugar: 3 grams; Fiber: 4.5 grams; Cholesterol: 0 milligrams; Sodium:729 milligrams