Planning

I am an excessive planner. It gives me a high. I even like to plan to have free time. For example, planning to stay in DC and make plans the week of or better yet, the night of. I wasn't always like this. I can't remember exactly when it started, but I think I know why. Having been forced to miss Bar/Bat Mitzvahs, birthdays, and other seemingly momentous occasions in my teens and early 20s because of soccer commitments, I began to feverishly plan "fun" events that I could partake in. Last year I was mocked for my desire to plan New Year's Eve 2010-2011 before the end of October- the exact date was actually October 11th- the email "Ok, I know it's early, butttt I'm sure you are all booking flights for Thanksgiving- and then next up is Christmas...which goes into New Years!" I realize I sort of set myself up for the mocking responses.

This year I decided not to plan and other people have taken over for me, granted they sent out the email more than a month and half after I would have. I knew I'd have something to do no matter what since I knew some friends were staying local. I think I mostly didn't plan though because I conceded my power and told the boy I would do whatever he wanted. I do not so much care about New Year's, but I hate ending up with nothing to do and knowing I had the option of doing something much more fun.

Now, I am an "unimportant event" planner, but I am not a long term, "life changing" planner. What does that mean? I can plan a trip for next year, but without my mom nagging me to take the GREs and apply to grad school, I never would have gotten there. I'm facing a similar situation with my life now.  Perhaps I should have been a party planner or travel agent and then my life could have been all about "fun" planning. Eh, I'll save the "I'm bored in my first job" crisis talk for another day.

For now, I'll be busy planning my New Year's resolution...

Almost forgot- I can't wait to try this as soon as I figure out what Harissa is and where to get it..

Mixed Mushroom Ragout

Ingredients

• 1/4 cup vegetable oil
• 1 pound shiitake mushrooms -- stems discarded, caps sliced 1/4 inch thick
• Salt and freshly ground pepper
• 1 pound mixed mushrooms such as cremini, sliced 1/8 inch thick, and oyster mushrooms, caps quartered
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 1 cup chopped canned tomatoes, drained
• 1/2 cup unsweetened coconut milk
• 1 tablespoon Dijon mustard
• 1 tablespoon harissa
• 2 teaspoon white or blond miso
• 1 tablespoon golden raisins, optional
• 1 tablespoon capers
• 1/2 cup chicken stock

Directions

• In a large skillet, heat 2 tablespoons of the oil. Add the shiitake and season with salt and pepper. Cover and cook over moderate heat, stirring, until tender and starting to brown, about 7 minutes. Transfer to a bowl.
• Heat 1 tablespoon of the oil in the skillet. Add the mixed mushrooms and cook over moderately high heat until any liquid has evaporated and the mushrooms start to brown, 5 minutes. Add the onion and remaining 1 tablespoon of oil; season with salt and pepper. Cover and cook over moderate heat, stirring, until the onion is softened, 5 minutes. Add the garlic, cover and cook over low heat, stirring a few times, until fragrant, 2 minutes. Add the wine and cook for 2 minutes. Add the tomatoes and simmer for 4 minutes.
• In a bowl, whisk the coconut milk, mustard, harissa and miso. Add to the skillet with the shiitake, raisins, capers and stock. Simmer over low heat, stirring, until thickened, about 4 minutes. Season with salt and pepper.