Every once in awhile we’re confronted with how fast life really moves. This weekend our daughter had her semi-formal at the middle school. It was a masquerade ball which was a fabulous idea. I wish we had that theme in one our school dances. I had a great time help our daughter get ready.
It was striking to us though as it was obvious that she is no longer a little girl but a wonderful young lady. I kept thinking back to the first time I helped her do her hair and makeup. It was seven years ago for Halloween and she wanted to be a geisha girl. She was small enough I had to have her on the bathroom counter so I could do her face. Not being used to make up she kept twitching as I tried to do her eyes. 🙂
This time, as she is nearly as tall as I am, I had to reach up to curl her hair and do her eyes. It seems like the past seven years have gone by in a flash. And, if you don’t mind me saying so, she was stunning. We are just so proud of how she is turning out. Beautiful inside and out.
I was able to find time earlier this week to do some cooking and wanted to play around with prosciutto. I thought prosciutto with mushrooms would be a lovely pairing.
In a skillet melt a few tablespoons of butter. Season the lamb steak with salt and pepper and sear both sides of the lamb.
Finish off in the oven at 350F/175C to be medium rare. In the same skillet melt a little more butter and add a cup or so of sliced shiitake mushrooms and saute until they start to brown. Then add a few cloves of garlic that have been finely chopped with a teaspoon two of fresh thyme.
Allow this to cook slowly to soften the garlic. If the mushrooms soaked up a lot of the butter then add a bit more. Add 1/2 a cup of dry white wine and let it slowly simmer and reduce down. As the lamb is resting add about 1/3 cup of chopped prosciutto and stir well.
As a side dish I roasted golden beets, parsnips, and potatoes.
We need the good food to distract us from this crazy winter. We got another 6 inches or so dumped on us this weekend. We’re running out of places to put it! Some spots in our garden are about 4 feet deep. The actual snow fall is now mid-thigh to me. We have a slight problem of our greenhouse being snowed in and we can’t get the door open. Unfortunately our potting soil and pots are in there! Our seeds have arrived so we need to get this sorted out within the next week.
Spring can’t come soon enough this year!
That looks delicious Virginia, layered with flavor. It is a great winter meal.
yum yum yum.