I went looking for something like this and didn't find what I was looking for, so I made it and thought I'd share. Story at the end because I myself am not a fan of scrolling through a whole page of life story to get to the recipe. If you're here for the story, click here.
DISCLAIMER: All amounts are approximate and highly dependent on what I had on hand. Everything is optional, substitutions are encouraged, and everything else they never taught you in school. If that's not your style, consult the cook in your family for advice before proceeding. Or trust yourself and jump in!
Materials:
- Bowl
- Knife
- Cutting Board
- Champignons
- Parsley
- Lemon(s)
- Lemon Pepper
- Sea Salt
- Tajín
- Chili Flakes or Powder
- Bell Pepper(s), aka Paprika
- a plate, I guess
Procedure:
- Clean your champignons and paprika. I'm pretty sure it's standard to just wipe mushrooms off, but I put them under running water and everything turned out fine. I used about 4 mushrooms and one paprika, but none of this is to scale so adjust as needed.
- Slice your champignons and put them into the bowl. I cut them in half before slicing them thinly across the cap. Really all that matters is that they end up thin. Use a cutting board for a safety boost, and a sharp knife for quality.
- Chop and add the parsley. Or if you're using frozen parsley like I did, pop it out of the freezer and into the bowl.
- Slice the lemon(s) and squeeze it into the bowl. Toss or stir to coat the mushroom slices. I also added a bit of the zest, but without a proper zester I lost motivation. I only mention this so you don't have to wonder what the yellow thing is in the picture.
- While you're impatiently waiting for the lemon to "do its thing", add in the spices and adjust to taste. If you're not the biggest fan of lemon flavor, you may want to add some olive (or other kind of) oil. I personally will eat a lemon for the heck of it, so my salad had no added oil in it.
- Cut off the top of your paprika and remove the seeds. I accidentally sliced my paprika in half too, which probably makes it easier to eat but was not the original plan. 🤷
- Stuff the salad into the paprika halves.
- You're done. I chose a hybrid between eating this refreshing Second Lunch over the sink and putting it on a plate the way Mom would want me to, but only because I wanted to take a picture and share.
I did take inspiration from this Paris Mushroom Salad, but like I said earlier, it wasn't quite what I wanted. This recipe may not fit your mood or taste either, which is why I'm saying make it what you want it to be.
Life Story Bit
My life is going well so far this third week of the second semester of my studies here. I've got a hobby for every night of the week, so skipping one day doesn't mean missing out on a whole week of personal growth / sport / music / social interaction / etc. And I've taken to reading on my commute to and from uni, so that's been a focus boost.The weather got cold for about two days before jumping back up to comfortable, I-can-still-wear-sandals temperatures. The leaves are starting to turn colors and fall, and there are red squirrels that take walnuts right out of the tree across the street, which is a funny sight.
I'm also hanging out with the international students more this semester, and I figured out why I was hesitant to last semester: On exchange, for most of us exchange students, the schoolwork counted for absolutely nothing, so most didn't take school seriously. Here, on the other hand, they're either doing their entire Master's here or are taking classes that will count for something back home. Not only do the international students at this level take uni seriously, but they also have perspectives to offer - cultural, political, personal experience, general curiosity. Plus, lots of them know how to dance and where to go that'll play good dance music.
Amy's birthday was a lot of fun, and Taya seems to be settling in well. I video called Nabeelah the other day and she seems to also be well, besides really wanting to visit Germany.
TL;DR: I'm good, my people are good, also the food was good today too.
I hope to do more regular updates, but I can't promise anything.
That's all for now, folks!
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