Adventures of a healthy-ish pseudo-foodie

Maybe one day I'll buy a gravy boat. This stuff is pure gold. I think I found this recipe the very first time I prepared Thanksgiving dinner, in college. It's the only Thanksgiving recipe I've kept from year to year. Everyone who's tried it has loved it (or at least pretended to), and many have asked for the recipe and/or asked me to make it again. Seriously, if you have any interest whatsoever in mushroom gravy, look no further. This is your recipe. I usually use a combination of white and cremini mushrooms. The original recipe suggests using a mixture of exotic mushrooms. I've tried various sorts over the years and they're good, but it's also so good with your standard (cheap) mushrooms that I don't think it's necessary to splurge on the mushrooms. The only kind I haven't liked in it were shiitakes. They were too tough and stayed chewy in the final product.  Not quite doubled, but these quantities are slightly more generous tha

Happy Hanukkah! A few years ago, I tried baking latkes instead of frying them. They're healthier, easier, less messy, and the house didn't smell like fried onions and potatoes for 3 weeks. I remember asking my mom what I thought was a rhetorical question, "Why does anyone ever fry these things?" She reminded me of the symbolism of the oil that we're supposed to be honoring on Hanukkah. Oops. But since I care more about health/ease/neatness/smell than I do about symbolism, my method of choice is still baking. Note that this recipe is adapted from Rachael Ray's recipe (yes, again with the non-tradition) and her instructions say to fry them, so you can totally do that with this recipe if you really want to scent your home with eau de latke. This is what your ingredients will look like when you multiply the recipe by 5. Rinse the potatoes after shredding! Otherwise they'll turn black. Thank you, food processor. Two bowls worth of s