I have been home for two days, but I still have my recent vacation on the brain. I hate the reason the vacation happened, but I LOVE that it happened. I spent time with old friends, met some new ones, and we had a TON of fun. There were tears, but way more laughter. I will cherish those memories forever! One of the most memorable parts of the trip involved jumping off of an 855-foot tall building with a fellow heart mama friend. Let me tell you.. I have jumped out of an airplane over 300 times and I have NEVER been as scared as I was standing on that ledge overlooking the Las Vegas strip. I was shaking, terrified and feeling like I could pass out. Then...I jumped. And I was filled with the same peace I feel when I exit an airplane. Falling from the sky makes me happy.
Not at all on equal ground.. Mushrooms make me happy, too. Seriously, I love them. Dan thinks I'm nuts. I think he's nuts. This recipe is SUPER simple and SUPER delicious.
Melt 2 tablespoons of butter in a skillet over medium heat. Add an 8-oz. package of sliced mushrooms and cook, stirring, for 5 minutes.
Add garlic and cook for an additional minute.
Add soy sauce and cook until the liquid has evaporated, 4-5 additional minutes.
You will eat them straight from the pan, I promise. If you are a mushroom person, that is.