Birthday Rituals

I just celebrated another birthday - or, as Andrew jovially calls it, my "birthweek". It's true that I've had a few days of celebrations with family and friends, and dinner out tonight to look forward to. But that doesn't mean I stayed out of the kitchen.

There are a few things you should know about my birthday:
- I will ask my daughters for the gift of time;
- I will eat arugula salad;
- I will bake my own dessert.

For most bloggers that birthday dessert would be a cake, but I celebrated with a less traditional birthday pavlova. Because I've already posted that recipe, I'll share the recipe for my birthday lunch, a stuffed portobello mushroom. It's surprisingly filling and rich; served beside a salad, it makes a perfect meal, birthday or otherwise. Especially when that salad is arugula.

Today's poem doesn't really have anything to do with birthdays or mushrooms, but I'm hoping you'll indulge me anyhow. I love villanelles, and most of them (Mad Girl's Love Song, One Art) are far too gloomy to post without my friends worrying about me. So let me share this beautiful poem, one that reminds me of the dwindling days of fall every time I read it.

Time will say nothing but I told you so
Time only knows the price we have to pay;
If I could tell you I would let you know.

If we should weep when clowns put on their show,
If we should stumble when musicians play,
Time will say nothing but I told you so.

There are no fortunes to be told, although,
Because I love you more than I can say,
If I could tell you I would let you know.

The winds must come from somewhere when they blow,
There must be reason why the leaves decay;
Time will say nothing but I told you so.

Perhaps the roses really want to grow,
The vision seriously intends to stay;
If I could tell you I would let you know.

Suppose the lions all get up and go,
And the brooks and soldiers run away;
Will Time say nothing but I told you so?
If I could tell you I would let you know.

- "If I Could Tell You", by W.H. Auden

Stuffed Portobello Mushrooms with Taleggio cheese
(adapted from Plenty)

5 large portobello mushrooms, stems removed
olive oil
1 small (or half a large) fennel bulb
3 Tbsp sun-dried tomatoes, chopped
2 cloves garlic, peeled and minced
3 Tbsp parmesan, grated
75 grams taleggio cheese (mozzarella is fine too), sliced
2 Tbsp fresh basil, shredded coarsely (optional)

Preheat oven to 350 degrees. Line an oven tray with baking parchment. Place four of the mushrooms on the tray, open end down, drizzle with a little oil, and bake for about 15 minutes, until mushrooms begin to soften. Remove from oven and flip so open end is facing up.

Meanwhile, finely dice the remaining mushroom. Trim the fennel and chop it into fine dice. Heat two tablespoons of oil in a sauté pan and add the fennel and chopped mushroom. Cook on low heat for 5 to 10 minutes, stirring occasionally, until vegetables are soft but have not browned. Add sun-dried tomatoes and garlic. Cook a few minutes more, then remove from the heat and leave to cool down.

Once cool, add parmesan to the mixture. Pile the fennel filling on the whole mushrooms and top with slices of taleggio. Return to the oven bake for about 10 minutes, until cheese melts and mushrooms are hot.

Garnish with basil, if desired, and serve with a salad.