Tuesday, 7/16/19

I read about kasha varnishkes somewhere and just had to make it. Maybe not the best plan for a warm weekday night. I had to: toast the kasha, then boil it, cook pasta, saute onions, and roast mushrooms. By the time all that came together (plus broccoli), the kitchen was VERY WARM. it was tasty, but in a cooler months kind of way. I should try to remember to make it again in say, November. It needed a fair amount of butter, parmesan and salt and pepper (plus a very nontraditional bit of bacon fat and some sriracha) to punch up the flavor.