Seen recently through my lens.
Sniff. Bye Bye Brady.
I’ve watched a lot of elementary school basketball games.
Number 22 in motion.
The gym has a really photogenic ceiling.
My youngest loves to draw. This is his comic strip band.
Snow on the road side, although it is fast receding after some rain this week. Rain in February in Vermont is so depressing.
Weird frogs at the pet shop.
My son made a Freedom Tower at school using a 3D printer. Makes me smile.
And these unbelievably yummy “burgers” make me smile.
Meaty portobello mushrooms get coated in a sweet and sour glaze before being layered with lemony avocado mash, salty halloumi, spicy rocket and creamy mayo. So good and totally out of the ordinary.
Mushroom And Halloumi Burgers
1 large avocado
Zest and juice of 1 lemon
2 tablespoons olive oil
4 portobello mushroom caps
4 fresh thyme sprigs
1 long red chilli, seeds removed, finely chopped
1 tablespoon honey
2 tablespoons cider vinegar
250g haloumi, cut into 4 slices
4 burger buns
Mayonnaise and rocket (arugula) leaves, to serve
1. Mash the avocado with a fork and season with salt and pepper. Drizzle with half the lemon juice, then set aside.
2. Heat 1 tablespoon oil in a large skillet over medium heat. Add the mushrooms, season with pepper and cook, turning, for 6 minutes or until slightly softened. Add remaining 1 tablespoon oil to the pan along with the thyme, chilli, lemon zest and remaining lemon juice. Cook, turning mushrooms to coat, for 2 minutes, then drizzle over the honey, vinegar and 1/2 teaspoon salt. Cook, turning, for a further 1 minute or until well coated. Remove pan from heat.
3. Place another skillet over medium heat. Add the halloumi and cook, turning, for 3 minutes or until golden.
4. Divide the avocado among bun bases and top each with a slice of halloumi, a mushroom cap, mayonnaise, rocket and bun tops.
Recipe from Delicious Magazine
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