Sweet Potatoes, and More Mushrooms

Human Highlighter Suit Tally: 8

I was unprepared for how chilly it was this morning when I left the house at 8, headed to yoga.  I tend to dress for the weather of the previous day, which doesn’t work so well given how variable it can be here.  There’s no New York 1 here, so I guess I have to start checking weather.com.  On my way from Plaça Catalunya to meet my friend Jodi for lunch, I passed a street vendor selling roasted chestnuts and… roasted sweet potatoes.  I asked him whether folks just eat them whole, and he said “sure.”  If you got a bad spud, it would be pretty useful as a handwarmer, too.

After school, C.C. and I dropped Milo at soccer but it felt too chilly to sit there and wait.  So we went to Dr. Coffee for some hot chocolate as thick as pudding.  Good stuff.

As it turned out, we never got the mushrooms made yesterday for our guests.  Although it felt like we cooked for hours, we just ran out of time.  I decided to re-purpose them and made a lentil and wild mushroom hash with poached eggs.  Syrupy balsamic and fragrant olive oil drizzled on top.  Really good vegetarian dinner.  I have too much Spanish homework to do to give you the recipe right now, but let me know if you want it and I’ll be sure to include it soon.