By The market continues its steady climb. I had 4 showings this week and 1 offers. My reputation precedes me now — the Greek agent who tells the truth about roofs and brings food to open houses. Worse reputations exist.
I drove to Tarpon Springs for Sunday dinner. The drive takes forty minutes if the traffic behaves. It never behaves. But I make the drive because the table at Mama's house is non-negotiable, and Sunday dinner is the thread that holds this family together.
Mama is 84 and still at the bakery at 4 AM. I do not know how much longer she will do this. I do not ask. You do not ask Voula Papadopoulos about endings. You stand next to her and roll phyllo and trust that the beginning continues as long as the hands are moving.
I grilled halloumi tonight with a squeeze of lemon and a drizzle of honey. The cheese squeaked between my teeth the way good halloumi should. The kitchen smelled like honey and butter and I thought: this is what survives. Not the money or the stress or the arguments about phyllo. The food survives. The recipes survive. The love baked into every dish survives.
The house was quiet this evening. I sat at the kitchen table with a glass of wine and the remains of dinner and I thought about all the tables I have sat at — Mama's table in Tarpon Springs, the table in the South Tampa house I lost, the table in the apartment where I started over, this table where I have fed my children for years. Every table is a different chapter. The food connects them all.
The halloumi was the centerpiece, but it was the garlic mushrooms I kept coming back to that night — earthy and warm, soaking up the butter in the pan while I stood at the stove not wanting to sit down just yet. There is something about cooking a simple side dish alone in a quiet kitchen that feels like tending to yourself. I have made this at Mama’s table and in every apartment and house since, and it tastes the same every time, which is exactly the point.
Sauteed Garlic Mushrooms
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Servings: 4
Ingredients
- 1 lb cremini or button mushrooms, cleaned and halved
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh flat-leaf parsley, roughly chopped
Instructions
- Heat the pan. Place a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of the butter. Let the butter melt and foam, then subside — about 1 minute.
- Cook the mushrooms. Add the mushrooms in a single layer. Do not stir for the first 3–4 minutes. Let them brown undisturbed on one side before tossing. This is what gives them color and keeps them from steaming.
- Add the garlic. Once the mushrooms are golden, reduce heat to medium. Add the minced garlic and the remaining tablespoon of butter. Stir and cook for 1–2 minutes until fragrant, being careful not to let the garlic burn.
- Season and finish. Season with salt and pepper. Remove the pan from heat and add the lemon juice. Toss to coat.
- Garnish and serve. Transfer to a serving plate and scatter the fresh parsley over the top. Serve immediately alongside grilled cheese, crusty bread, or simply alongside a glass of wine.
Nutrition (per serving)
Calories: 118 | Protein: 3g | Fat: 10g | Carbs: 5g | Fiber: 1g | Sodium: 155mg