Mona's, October Food for Thought

Well, here I sit at my lap top eating Dot’s and cream cheese (we need more protein in October) and thinking of the change of seasons. I am not a happy person. Some of you run around jumping in the air hollering “Yay, fall is here, crisp air and beautiful leaves”. Not me, I have my finger in the near empty, cream cheese container scooping it out. Stop it, I think…

Studies show our bodies change with the change of every season. Think pounds and inactivity – so lets change that into a positive. Give me suggestions!

LOBSTER MUSHROOMS… My traveling buddies came for the weekend in September and I mentioned something about lobster rolls on FB and friend Rick Christenson came over with these huge lobster mushrooms. I had never heard of them. They look like coral from the sea. We scrubbed them with toothbrushes and water, cut off black parts and cut into smaller pieces. Also, took out the slugs (ugh).

Lobster Mushrooms with Linda John, Eau Claire

Take a pan with lots of butter and minced garlic to taste, cook slowly for about 15 minutes. Add more butter and put in oven at 350 degrees. Add salt and pepper. They were excellent but I thought I was eating wonderful mushrooms with lots of butter.

To make Maine Lobster Rolls: The steamed lobster meat is cooled and lightly dressed with mayonnaise. The lobster salad is served chilled, piled into a grilled hotdog bun. Some spread mayo on grilled bun.

Connecticut Lobster Rolls are served warm. The lobster meat is dressed with drawn butter and mounded into a similarly prepared bun.

Anyone running to the store for lobster and hot dog buns? See….season change?

I had a soiree in September and did the Mini Beef Wellington on Pg 8 of “Let’s Party”

What a hit! No wonder – Filet Mignon’s?

Also, try cousin Diana Rouse’s Brie Kisses on Pg 26.