We’re still struggling with jetlag, which off course means it’s the kids who are working on it and therefore keeping us up at night, yikes.
When you’re sleep deprived the brain goes blank so dinner is a very simple pasta sauce with mushrooms and chives.
1 tbsp. canola oil
1 cup mushrooms, sliced thin
½ cup cream
½ cup milk
1 tbsp. Dijon mustard
1 tbsp. Bragg’s liquid aminos or other light soy sauce
½ cup zucchini, diced
1 tbsp. fresh chives, minced
Black pepper to taste
Heat oil in a skillet on medium heat and brown the mushrooms. Add cream, milk, mustard, Bragg’s and zucchini. Bring to boil and then reduce to a simmer. Cook for 5 minutes. Add chives and pepper before serving.