Ever have those periods in your life where everything speeds by like someone pushed the fast forward button? One minute you’re kickin’ back, a Lady of Leisure, and the next minute, MONTHS have flown by and you’re like, “What the heck? What just happened? How did I get here? Why am I so exhausted?”  That’s what this year has been feeling like to me. Working full time really wears me out. Being a stepmom for a teen 100% of the time and a preteen 90% of the time is a lot of work and very tiring. There's dinners to be made, girl woes to solve and helping with homework...endless homework.  Not to mention moving households pooped me out big time. (I’m STILL unpacking.)  Don’t get me wrong, all of it has been rewarding but I swear I could sleep for weeks. Especially with the rainy weather we’re having today. Crawling out of my cozy bed this morning was excruciating.  Anyhow, tired as I am, I am looking forward to some cooler, crisper autumn weather.  No, not because of the Pumpkin Spice lattes hawked by Starbucks (I hate the stuff, it’s vile) but because it’ll be soup weather soon. There’s something relaxing and luxurious about cooking soup. I can’t wait!  In the meantime, on weeknights when I’m depleted of any and all energy, I've been making super easy recipes and I do mean SUPER EASY. Like this one that I clipped from the Bee recently for mushrooms.  (It originally was featured on It’s about as simple as you can get.  (I did add in some freshly ground pepper and a dash of Worcestershire sauce to suit my taste.)

Quickie Mushrooms (perfect topping for steak or roasted pork tenderloin)


½ stick unsalted butter
¼ cup sherry
½ envelope of Lipton onion soup mix
½ lb. sliced cremini mushrooms
Dash of Worcestershire sauce (optional)
Sprinkle of freshly ground pepper (optional)


1. Melt butter in skillet over medium heat.

2. Stir in sherry.

3. Add in soup mix, then mushrooms.

4. Add Worcestershire sauce and black pepper (both optional).  Sauté to desired texture.
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