snow and stuffed mushrooms
It snowed a lot today, our first real snow. It was big fluffy flakes and it covered everything. It was really pretty. The first snow is always exciting, especially when it's a pretty one. We've been pretty busy just getting wood in, splitting wood, cleaning up, and getting organized before next week. We have a busy week ahead with running around to do, and we need to get our tree up hopefully next weekend.
We went out for a bit tonight to get the trail camera so we could move it, and just to look at the snow.
We got a few pictures of deer on our camera as we suspected. We pulled it from it's recent location tonight because with the weather, it's really difficult to get back there to check the camera, so we'll put it somewhere for now that's easier for us to get to. This is a doe and a fawn we know. The little one was curious about the camera.
Torn Ear, our big buck, showed up again, once, for the first time in over a month. His eye is gone and has been draining out onto his face. There is still some discharge but it looks pretty good, except it's a huge impairment. He's also 9 years old, at least. He's been coming here for 8 years now.
Today was Braveheart, our blind ram's, fourth Birthday. It's hard to believe four years ago today we were fighting to save this little orphan lambs life.
He's just as cute now, except about 180 pounds!
We had these stuffed mushrooms the other night and they were quite yummy. This recipe does not call for bread crumbs, but I used just a sprinkle anyway.
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1/2 package cream cheese, softened
1/4 cup grated Parmesan cheese
1 tsp seasoned salt
Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, and seasoned salt. Mixture should be very thick. Using a little spoon (or your fingers), fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 25-30 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
These mushrooms would be great for a party.