There are days that I just wish I was a natural cook. I’m not. I have some friends that if you gave them an onion, a tomato and an apple, they would be able to create a fantastic meal for you. They would even have the perfect wine to accompany the meal. Not me, I would be left holding an onion, a tomato, and an apple. Mind you, I might be able to tell you of the Vitamin C deficiency people in the middles ages suffered from, all the while they had little red tomatoes chock full of vitamin c growing in pots as decorative plants! Or even I might mutter, you know under the correct conditions, some mushroom spores can sit dormant for decades, or even a century, and then still grow. Unlike any hopes of my culinary skills. None of this will get you a proper dinner though, I’m just not a cook. But I love going to Farmer’s markets and just having a mooch around and marvelling at the goods. I was at this little farmer’s market and found this mushroom stall from Vashon Island. What beautiful mushrooms! I have no idea what kind they are, but the colour just took my breath away! An aunt of mine would be able to tell you what kind, but only after a lecture. I’ll spare you that! So here’s to the cooks who would know what to do with these beautiful mushrooms other than throwing them in a frying pan with butter and onions!
A camera travels 
well first of all – loved this “So here’s to the cooks who would know what to do…” and cheers to them! and second, wow about the tomatoes as decoration – (while lacking the nutrients they provide) and back on the 90’s we used to go to “table mountain inn” in Golden, Colorado and that was when they had really unique chefs – and one of their apps was a mixed mushroom dish that reminded me of this post. We are not sure what all of the mushrooms were – or how they were “transformed into a dish” – but troy amazing. The restaurant is not the same – but those days were special.
fun post! 🙂
Hi prior ..that inn sounds as if it was amazing! And what fun when you come across a dish that is dazzling and you have no idea what’s in it!! I was in love with a friend’s roasted potatoes until I learned she only used goose fat! Yum! But what calorie bombs those roasties were!
wow – goose fat? I bet is was unique tasting – and I am sure you remember the cans of bacon grease that used to sit on cupboards….
Oh – and real quick – while on the mushroom topic (cool pics too by the way) well when went to medieval times for a birthday bash – a few of us ordered the veggie dinner (not a vegan or anything – but just in the mood for it that night) and they served huge Portabella ‘shrooms with loads of goodies baked inside. Very pleasant surprise…
Hi Prior, A medieval times bash? That sounds fabulous! Goose fat, didn’t really have a strong flavour, but wow, crispy on the outside, and all soft and fluffy inside! Marvellous Roasties!
I’m not a good cook, Susan. I’m not terrible, but I am the next stage up!
Lol Tom…on a first date yonks ago..I was helping to make spaghetti..hard to hide the fact that I had to read the package instructions first! Lol those were the days!