Garden Veggies

Garden Veggies
Made into tile for my stove backsplash

Portland Rose Garden

Portland Rose Garden
Mike and my 2 youngest sons Ian and Leif

Grandson Michael's Birthday 2014 throwing water balloons

Grandson Michael's Birthday 2014 throwing water balloons
With son Beau, Grandson Luke and his mom Jennifer


I cut this out of a wedding line. I must take more pictures of her.

Sunday, October 2, 2011


My oldest learned to like mushrooms somewhere after he left my home.  I made this for his birthday dinner hoping he would enjoy them and he did.  Even my picky husband took a helping. This is a very nice side dish and I will make it again.  I have always liked thyme with mushrooms so you could leave it out if you want to keep it plain.  This is simple and the mushrooms shined without too many distractions.  

1 lb. sliced mushrooms tossed with ¼ C white wine or chicken broth
3 cloves coarsely grated  garlic or 3 T. grated onion

5 T olive oil
1 C crushed croutons (I like Costco’s) I chopped them in a food processor.
¾ C coarsely grated Parmesan cheese
1/4 C. chopped fresh parsley (or 2 T. Dry)
1 T fresh thyme or 1 tsp. dried
¼ tsp Salt   
1/2 tsp pepper 

Preheat the oven to 350 degrees 

In a small frying pan put 1 T olive oil and fry the grated garlic or onion until it begins to brown.  Add the 4 T. of remaining oil and toss with the bread crumbs, parsley, Thyme , Parmesan cheese, salt and pepper.  Toss the wine or chicken broth with the mushrooms and half of the bread crumb mixture.  Put into a 7x11 or similar size greased casserole (not 9x13) Sprinkle with the remaining crumb mixture and bake for 20-25 minutes.   This makes 6-7 small helpings