Our refrigerator is in one of those rare states in which it is full. There are more items in there than I'm afraid I even know. This means one of two things is going to happen: I'm going to be very good about searching through the fridge and putting our ingredients to use, or I'm going to find green hard-boiled eggs, a moldy container of sour cream and a shriveled up lemon in about a week - or two.
Don't judge. If you tell me you've never found those treasures in your icebox, I won't believe you.
So in an attempt to avoid finding slimy mushrooms stuffed in the back next to an open can of diced tomatoes from who knows when, I decided to make a creamy mushroom and onion sauce to go with tonight's dinner.
The husband grilled away outside in an evening drizzle, and I stood at the stove stirring and stirring. Oh, and I washed spinach, too.
