Two stations later, however, a couple hopped into the train carriage. As luck would have it, the seats across me were vacant. Then, drama began to unfold right before my eyes.
Their voices were louder than the sound the train makes when it rumbles down the tracks.The LQ (lover's quarrel) was ugly; I felt awkward sitting there in the booth with them. I looked around, trying to figure a way out of the carriage, looking to see if suddenly cameras would appear with Ashton Kutcher saying, "you're punked, Malou!" It was so surreal for me to be watching a drama scene straight out of a tele-novela.Their argument went on and on and on, until it was no longer funny.
As soon as the train stopped and the doors flung open, I rushed out. I went through the rhythm of the LA morning rush -- the clicking of heels, the jostling of elbows. I made my way through a tunnel with a sea of people, and amidst all that chaos, Union Station still felt like heaven for me. I was glad I was drama-free, and I continued to enjoy a brand new morning.
This train incident made me reflect on my relationship with my husband. It's true that everyday is not always a romantic one, and yes -- we do have our own moments. While it's also true that work (and life) gets in the way, it's still important to make time for the two of you, even just to sit down and to enjoy the simple things in life together.
So one Sunday afternoon, I tried sitting with him while he was watching ESPN. He was watching oh so attentively, while I was starting to get bored. "Spend some time with him" I made a mental note to myself. But then I had an aha moment, so I went to the kitchen and fixed him this simple appetizer. It took me only 20 minutes to prepare this dish, but yet the smile on his face was absolutely priceless!
Asian Twist Mushroom Caps
2 tbsp ketchup
1 tbsp sugar
salt and pepper to taste
2 tbsp vinegar
1 tsp of sesame oil
Celery (finely chopped)
Cashew nuts (finely chopped)
Baby bella mushrooms
Preheat oven to 350 degrees F. (You could use the toaster oven , it's more convenient and energy efficient)
Remove stems and carefully scoop the mushroom caps. Chop the mushroom stems finely. In a mixing bowl mix all the seasonings together: ketchup, sugar, vinegar, sesame oil, salt and pepper to taste. Add the chopped celery, cashew nuts and the chopped mushroom stems.
Fill the mushroom caps generously with the stuffing that you just made. Arrange them in a greased baking sheet.
Bake for about 15-20 minutes.
Serve it on a platter. Add some sesame seeds, dots of hoisin sauce and green onions to top the caps... you'll be enjoying the appetizer in no time... It goes well with a glass of Pinot Grigio, the popular but often times scorned imported wine. The most popular Pinot Grigio sold in the US is Saint Margherita, my favorite. Cheers!