Roasted mushroom soup and easy (in the realm of Semi-Homemade) chocolate croissants! The soup was much easier than I expected except for the part where blending steaming hot mushroomy liquid is not the brightest idea I ever had. I mainly used this recipe from Closet Cooking and incorporated elements from other recipes, such as throwing in some dry sherry. The chocolate croissants are little Pillsbury crescent rolls with chocolate chips pressed into the dough, then rolled up and brushed with egg. I know, I know… my food photography, not as good as the food smells.
Made pasta carbonara for lunch for I’m a sucker for bacon and runny eggs. I really need to invest in wholesale quantities of cheese as I used up most of the wedge of parmegiano reggiano I bought just yesterday, but it was worth it because of its smoky, earthy flavor.