VEAL SCALOPPINE WITH MUSROOMS, MARSALA AND THYME: Scaloppine alla Marsala

CHEFS I FOLLOW:

CHEF NASH
Brunei's finest! I am inspired with this vibrant chef's thoughts that I can't get enough! Refreshing insights on latest techniques and his stories is a fresh of breath air (at least to me). He's my unofficial consultant on chef issues I face with this Batali project
DRIFTLESS APPETITE
Husband and wife tandem which gave me great insights on Southwest Wisconsin cuisine, places to see and best of all great tasting, easy to follow meals. Check out their Paella - -so yummy good! This is where I hang out -- when I am bored with Italian cooking
FRANK FARIELLO
Lawyer by day, chef by night! See his passion for authentic Italian cooking! Home cooked food is always the best (and I agree your honor!). He is my unofficial guru that I lean on whenever I have brain freeze from these Mario recipes
Rouxbe Online Cooking School
Great resource for wishful-thinking chef like me with easy to follow procedures. I am still thinking if I should enroll in their class (maybe later after I finished a project at work).
SWEET FREAK
Traveling is one of my passion and so happy to came across with this gorgeous gem who has the same interest as I do - Sweets and Paris (what's not to like?).
WHAT'S COOKIN ITALIAN STYLE CUISINE
Want real italian cooking from a lovely chef who shares great memories from her childhood? I only visit a handful of websites - -and she's definitely top in my list (I'm her daily food stalker - so to speak )!

09/13/2009

VEAL SCALOPPINE WITH MUSROOMS, MARSALA AND THYME: Scaloppine alla Marsala

Some days are good and some days are bad...

Today, I was looking at my old pictures from 10 years ago and for one it made me smile that I am still wearing the same 0P size (yes, same 95 lbs) and the same shirt I had then is still my favorite shirt today. Made me smile that the teens are taller than me now and at the same time made me sad since I always wanted them to travel and see the world the way I saw it - -but I have no extra money today to splurge on travel. Yes, I am proud to say I have no money in my wallet.

In my other blog, ADOBO LIFE, I talk about ways that I can save money and investing my extra cash...and it's great thing. I know that not everybody can afford to save and plan for retirement but it just makes me feel sad as other than this blog, my kitchen and endearing drama with the teens (and work) I have nothing exciting that I look forward to recently compared to years ago...At times, it makes me wonder - -all these sacrifices and I am letting the years passed by and for what? Will I enjoy splurging at 60 when my daughters are too busy in their own lives to hang out with me?

Some days are good, some days are bad...for today - -it's only this book

Mario B's version: Page 358

Maria B's version:

1/4 cup extra virgin olive oil
1/2 cup all purpose flour (seasoned with salt and pepper)
2 lb Veal medallions
1 cup mushrooms
1 cup sweet marsala wine
2 tbsp butter
1/2 tsp dried thyme

HERE'S HOW:

Posted at 08:01 AM in MEAT | Permalink

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I love Mario Batali. Great concept for a blog. i love it. your food looks terrific.

Posted by: MBT Sandals | 07/13/2011 at 09:07 AM

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