Last night’s bruschetta, a recipe

1. My son, the poor pook, was pretty sick yesterday. Fingers crossed that he feels better today.

2. The knitting pattern for Carol Danvers’ Lucky Hat is a real thing, and I wish I was a knitter because I would wear the HELL out of that hat.

3. I made the best bruschetta for dinner last night.

Spinach Mushroom Bruschetta

Loaf or two of french bread, sliced
small pkg.of chopped frozen spinach
4 Tbsp olive oil
cup of chopped onion
3 cloves of garlic (or more if you like, I used eight cloves)
8 oz. pkg. of mushrooms chopped
1/2 cup mayo
1 cup grated parmesan cheese

Pre-heat oven to 350 F.

Saute onion, mushroom, and garlic in olive oil. Add chopped spinach. Remove from heat. Add mayo and parmesan cheese.

Butter one side of the french bread slices and place (buttered side down) on baking sheet. Top with spinach mixture.

Bake 10 minutes.

You can also make this with chopped artichoke hearts instead of mushrooms.

NOM.

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