Old habits die hard.

For the past two months I've kept myself on a pretty steady every-other-day posting schedule but lately I've come to realize everything I do is on a schedule and I'm tired of it. Some things, like my classes, are out of my hands but this blog is surely not one of them.

This Simple Spatula is something I write for fun. I don't want to adhere to a schedule anymore and you know what? I'm not going to. Instead I'm going to post when I have the urge to write something or share a recipe. That means it could be two days in a row, twice a week, or even twice in once day but no promises. Okay, that's a lie, I promise to post at least twice a week.

I guess that's a schedule of it own, huh? What can I say, old habits die hard.

Grilled Balsamic Portobello Mushrooms

Serves 2

1/2 cup Balsamic Vinegar

1/2 cup olive oil

1/2 cup lemon juice

2 teaspoons minced garlic

salt and pepper

to serve:

arugula

cherry hot peppers

goat cheese

balsamic dressing (balsamic vinegar, dijon mustard, olive oil)

2 pieces good ciabatta bread (either to make a sandwich or just for the side)

Combinge vinegar, oil, lemon juice, garlic salt pepper and mushrooms in a bowl. Marinate for 1 hour or up to all 1 day.

If eating as a salad toss arugula with a small amount of balsamic dressing and set aside. If eating as a sandwich you won't need the extra dressing.

When ready to cook, prepare the grill (propane or charcoal) and place mushrooms in the center with the smooth side down. Pour some of the remaining marinade into the gills making sure the garlic lands on the mushrooms.

Grill 4-6 minutes each side until mushroom is firm but tender.

Prepare salad or sandwich with arugula, goat cheese and cherry hot peppers. Place grilled mushroom on top and enjoy.

The cooked mushrooms hold up well in the fridge for cold leftovers.