I like to think of myself as a selective perfectionist. When it comes to laundry, stacking the dishwasher and all general cleaning slash organizational tasks? Not a perfectionist. Budgeting? Time management? Nope nope. But when it comes to my food and my photography, I put a tremendous amount of pressure on myself.
About 10 years ago it seemed like everyone I knew was signing up for acupuncture school. It was the new big career and everyone wanted to jump on that bandwagon. I even considered it briefly and then imagined myself trying to stick a needle in someone.
Right now I find myself in a similar career bubble in the sense that so many people seem to be diving headfirst into the world of food blogging and the food industry in general. This field is flooded right now. And in my opinion, the only way to succeed when the pool is spilling over is to be a perfectionist. Or really lucky. Or both.
Jeff often has to remind me that “not everything can be an A.” I disagree but I’m trying to be more gentle with myself. When my recipes and food photography aren’t an A, I feel like a failure. But with this many fish in the water, it feels like that’s my best chance of success. I need to be a selective perfectionist.
5 minPrep Time
5 minCook Time
10 minTotal Time
- 2 teaspoons extra virgin olive oil
- 2 1/2 cups cremini mushrooms, roughly chopped
- 1 clove garlic, minced
- 2 1/2 cups cooked farro
- 1/3 cup toasted walnuts, chopped
- 1 tablespoon roasted walnut oil (extra virgin olive oil may be substituted)
- 1 teaspoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon kosher salt, or to taste
- fresh ground black pepper to taste
- good quality feta cheese to taste
- In a large saute pan, heat the olive oil over medium low. Add the mushrooms along with a pinch of salt and cook until their water has released and the mushrooms are slightly darker, soft, and fragrant, approximately 5 minutes. Add the garlic and cook for another 1-2 minutes.
- In a large bowl, toss together the mushrooms, farro, walnuts, walnut oil, lemon juice and parsley. Season with salt and pepper to taste.
- Top each serving with feta.