105F weather + blank canvas + a box of crayons = a pretty cool project!
Traditionally this is done with a blow dryer (and most often more crayons) but we decided to test the heat and see what happened. .
It took about an hour for the first signs of melting, then another hour to reach the bottom! So fun!
“French Dips” and French pups 😍
I love French Dips, but I haven’t had one in forever since I stopped eating as much meat a few months ago. I’ve been dying to make one at home using mushrooms and onions and finally made that happen for lunch today!
You’ll want to start with some good ciabatta bread, cut into sandwich sizes and sliced. I used two large portobello caps and one large shallot for the filling. Slice mushrooms and shallot and sauté with about a tablespoon of butter in a large cast iron skillet. Once mushrooms and shallots are soft and caramelizing add about 1/4 cup of red wine + 1/4 cup of veggie stock, salt & pepper to taste and chopped herbs like sage, thyme and oregano. You want to reduce the jus somewhat as the mushrooms and onions continue to cook. Once the jus has thickened a bit you’re ready to toast your bread and assemble your sandwich. Toast ciabatta until warm and on the bottom side of your bread assemble a generous portion of mushrooms and onions. Top with whatever cheese you like - I used a combination of Brie and American which was melty perfection. Place sandwiches under the broiler to melt your cheese. Serve with the jus you’ve made in the pan and that’s it! These were so rich and tasty you wouldn’t miss the meat if you tried!
Happy Sunday to all my friends!! Sorry I've been a bit awol recently, been giving myself a lot of rest as my body seems to be deteriorating #restweek and my body is thanking me 100%
Today's dope ass oatz: maple cinnamon vanilla proats made with fresh almond milk topped with Godiva dark chocolate and bleubs
SWIPE for melty #oatporn