Simple sweet potato mash with crispy mixed mushrooms and thyme. Perfect for a plant-based entrée or fall side served with a glass of Pinot Noir!
Have you ever heard people say that what you put on the Internet will be there forever?
Well, I never did, until this week.
M showed me a website the other day that acts as an Internet archive for past website content.
I’ve deleted my fair share of Internet content over the years, including but not limited to: a Xanga from high school, several Twitter accounts, and my first blog that I deleted.
I always assumed that when I hit the “delete all site content” button on those sites, that those words and pictures were gone forever.
Nope.
I sat incredulous as this Internet site that I’d never heard of pulled up an index of my past blog posts from 2014 and 2015.
The internet was bit laggy, as though it struggled to reach back in time to resuscitate the content I’d discarded.
When the page finally loaded, it was like staring at a friendly ghost.
I had to smile, because 20-something Lauren was a budding food blogger even then, writing about vegan muffins and fluffy feelings accented by crude cropped iPhone photos.
It definitely put into perspective how far I’ve come, even when I feel stuck behind the camera, in the kitchen, and in life.
And in that moment I was filled with immense gratitude that I can call my kitchen my office and create every day.
So I can bring you meals like this Sweet Potato Mash with Sautéed Mushrooms + Pinot Noir.
This cozy autumn dish combines sweet potatoes and mushrooms in a creative pairing with Pinot Noir!
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