Back with a BBQ

Excuse the lack of updates. I was away at a conference on the east coast. Anyhoo, I am back now, and have pictures to share with you of our bbq dinner last night.

I marinated a lovely portobella mushroom in a marinade of olive oil, dijon, regular mustard, sea salt, pepper, and marsala wine. mmm.... I then toasted some sourdough ciabatta I had in my freezer. I spread some olive oil on the bread and then sprinkled on some herbs from my garden and minced garlic. We also had grilled asparagus and a mediterranean salad I picked up at a store.

Portobella Mushroom Marinade:

• 2 tbsp olive oil
• 1 tbsp dijon mustard (I used the whole grain kind)
• 2 tsp prepared yellow mustard
• 1 tbsp marsala wine
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 portabella mushroom cap
  

Mix all of the ingredients in a bowl. Put in mushroom cap, turning a few times to cover. Let sit for at least 30 minutes. Makes 1 serving.

And then for dessert, a soy ice cream sundae with neopolitan ice cream, bananas, chocolate syrup, walnuts, and cherries.