Monday, February 4, 2013


"Adulthood begins when a three day weekend is not an extra day off but one less day during the week to do the same amount of work"   
                        -Me


This is something I learned my junior year of college but no longer applies to me since I have seven day weekends until my multiple background checks process and am permitted to teach at the school. I cannot wait until I produce more in a day than a batch of brownies and an internet post about a mushroom. 

Like a fat mushroom loves butter


King Oyster (Pleurotus erryngi)

This mushroom profile brought to you by the Japanese grocery down the hill and the teachings of Professor Joe Ammirati wherever you are.

Related to the common oyster mushroom (Pleurotus ostreatus), the king oyster is a delicious mushroom with decurrent gills, a fat trunk of a stem and an "oh but at least you tried" little cap.  It has a white spore print typical of its genus and is the largest species of its genus. It is also known as the French horn mushroom, boletus of the steppes, and my personal favorite, trumpet royale. It can be found wild through west Asia, north Africa, and Europe but is cultivated widely in east Asia.

It is meaty and absorbs flavors brilliantly; I love it, like a fat mushroom loves butter!