Friday night pasta

Sometimes when you get home from work, the last thing you want to do is cook. For some reason, on those rare days when I get home early, I end up sitting on the couch thinking I have time before I even start to prep dinner. Yesterday was one of those days.

When I got home, Josh made me a little manhattan with the Bulleit bourbon and Carpano vermouth. Or Camparo. Or something. It was good. And strong. Then I had a nice elderflower martini.

Around that time I realized I needed to use the shitakes so I also took some of our Flat Creek Lodge dried oyster mushrooms and put them in a bowl of warm water to rehydrate.

After they had a chance to rehydrate for a while, I put a pot of water on to boil, prepped garlic and onion (out of shallots) and left them to saute in a pan. Added the chopped shitakes and oysters and let them cook. Then added chicken stock and let it cook til all the stock was absorbed. Then I added some flour, added cream and half n half, and let it simmer while the pasta cooked. I added a dash of port, salt, and pepper. And then serve. Pretty tasty. A hearty meal. Yum!