Many girls think about their dream wedding and plan for it long before the day.  But not me. My goal at the time was to become a speech-language pathologist, and I wasn’t going to get derailed by anything. After college, I went straight to graduate school and vowed to work hard, move up in my profession, and make a name for myself. 

After I graduated from graduate school, I went on a well-deserved vacation with a friend of mine. During the time I was away, my cousin, who I was close to growing up, wanted to set me up on a blind date with a classmate of his. My cousin and I hadn’t been in touch for a while, so I was skeptical– he didn’t really know me anymore, right?  Well, apparently, he did.  The man I was set up with was persistent, calling and speaking with my mom several times. My mother insisted I give him a chance, because he sounded so nice on the phone. Ever the rebel I, I was not about to go out with someone because my mother wanted me to.  No way.

My mother was relentless. I finally spoke to him on the phone, and I agreed to go out on a date with him, just to get my mother to stop bothering me. I lived on Long Island, and he lived in New Jersey. I couldn’t understand why he had to come all the way from New Jersey for a date, but whatever, it was his time.  But, to his credit, he was determined, and we went out on a Friday night. To my surprise, I actually liked him (although I wouldn’t admit it to my mother) and agreed to that second date the very next day.

All in the blink of an eye, I was suddenly one of those women who saw marriage in my future, although it would have to work around my profession. My mother used to say “you make plans, and God laughs.” She was right again. This lovely fellow was still a student, so we had a long road ahead of us. As you might have guessed, we ended up getting married, after a beautiful celebration.

After 5 years of marriage, we decided it was time for us to have children. This was also not something I had planned, but I was sure everything would work out with my career. I thought I could have it all. As it turns out, we suffered many hardships during our marriage, and my children became my first priority– anybody who’s had a child will know what I mean. I decided to stop working and raise my kids. The rest is history. Even to this day, I am disappointed that I never achieved my professional goals. My advice to all the young women in my life is to keep working if you can, because when your kids are grown and out of the house, you will continue to have something that makes you feel productive.

Though I am disappointed, I do not regret my choices. I find enough things in my life to keep me busy, which includes this blog. While I never achieved my professional goals, raising my kids was an experience I would never trade for anything. Now, I long to be a grandmother someday. Although with my two boys, there are no girlfriends, much less weddings on the horizon. But I have hope. It may happen in the future, but for now, I am content with my loving family.

With family in mind, and the holidays ahead,  this is one recipe you need to make. It is a vegetarian dish, and if you like mushrooms, this dish is a “must try” for all of you. The mushrooms are perfectly caramelized, giving this dish a sweet, savory flavor. The butter gives the sauce delicious soft creaminess. The addition of multiple herbs adds a fragrance that will fill your home. The rice and the beans give this dish hearty, healthy full-bodied flavor that is rich enough to make this dish a main course as well. The Manchego cheese topping is wonderful, and compliments this perfectly. If you are a mushroom lover, like me, then this is an ideal dish for you.

This recipe is courtesy of Super Simple, by Tieghan Gerard and will serve 6 people who will love the savory warmth of this filling dish.

Ingredients for Herby Buttered Mushrooms and Wild Rice:

2 tablespoons extra-virgin olive oil
1 pound mixed mushrooms
Kosher salt and freshly ground pepper
6 tablespoons salted butter
2 shallots thinly sliced
1/2 cup fresh basil leaves, roughly chopped
2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh sage leaves
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 1/2 cups uncooked wild rice blend
1 (14-ounce) can cannellini beans, drained and rinsed
Juice of 1 Lemon
1/4 cup shaved Manchego cheese

Heat the oil in a large skillet over high heat.

When the oil shimmers, add the mushrooms and season with salt and pepper.

Cook, undisturbed, until softened, about 5 minutes, then stir and continue cooking until the mushrooms are caramelized, 3 to 5 minutes more.

Reduce the heat to medium and add the butter, shallots, half of the basil, plus the thyme and sage.

Cook, stirring occasionally, until the shallots are caramelized and fragrant, about 5 minutes.

Pour in 2 cups of water and the wine and bring to a boil over high-heat.

Stir in the rice, cover, and reduce the heat to low.

Simmer until the rice is cooked and most of the liquid has evaporated, 40 to 55 minutes.

Add up tp 1/2 cup of water more as needed throughout cooking.

Remove the pan from the heat and stir in the beans, lemon juice and the remaining basil.

Divide among six bowls and top with Manchego to serve.

It’s that simple!