Looking forward to lying low this weekend. Its only just March and the heat is already numbing my oral skills. I know I should say something like “no pun intended” right here, but I’m feeling slow.
It’s hard to concentrate on anything with constantly having to wipe your sweat-drenched brow and I’d rather starve than spend time in the kitchen right now which has recently turned into a life-size walk-in oven. Every time Cook comes out of the kitchen I glance at her to check if her skin’s turned golden brown and crackly.
Spring, is it? My foot, that’s what.
But I haven’t come here today completely empty-handed. Rio (my banana-crazy brother…and yes, he is named after the city) has helped me plug in our portable mini-oven on the multipurpose counter, halfway between the dining table and the kitchen. And I’ve been happily chomping on roasted oyster mushrooms since.
To be honest, you won’t even need to bother with a proper recipe. Trust me. My brain is too fried to be making up lies.
All you need to do is pre-heat the oven to 180 deg C. Mix together 4-5 tablespoons of tomato ketchup with a dash of Worcestershire sauce and 1 tablespoon of brown sugar. Coat the mushrooms in this sauce and lay out on a greased/parchment-lined baking sheet. Sprinkle sea salt, a teaspoon of dried thyme and a generous amount of black pepper over. Drizzle some olive oil on top and roast for 15 minutes. And at this point relax, have a popsicle if you can and try not to think too much. At least that’s what I did.
Ciao and have a happy weekend you lot.