I have a dilemma. I have retro pink bathroom circa 1965 and I am trying to decide if I should “preserve” it as an example mid-century modern, or simply begin again. I have a pink tub, pink sink, pink commode and pink tile trims. And this rubber duckie.
When I was trying to make this decision a few years ago, I came across this website, “Save the Pink Bathrooms.” It made me think that if I just held out long enough I would soon have something rare, and as the woman in this post says, “‘when we were house-hunting, the pink bathroom (and other original 50′s features) is what sold us on this particular home!”
I even had a friend make this shower curtain to complement my tiles.
Shadi, my friend who stitched the curtain without a pattern (she’s that good), is Iranian. “Shadi” means “happiness.” We use to train together on the track and she would tell me stories of seeing bomber jets flying so low during the revolution that she could see the fighter pilots in their cockpits as she walked home from school in 1979.
When I see the curtain, I think of her – even though our paths haven’t crossed in years.
But the potential of being cool to retro hipsters, or simply remembering a sweet friend, probably shouldn’t be enough to stop me from updating my bathroom.
So earlier this week I invited my friend Marshall, who is a contractor, over after swim practice to give me some ideas. Now I face endless decisions about tiles and fixtures. It makes my head spin.
But mushroom stroganoff is simple, which is what I made for Marshall that night. It’s a good, hearty warm meal to enjoy after getting out of the pool on a winter’s night. And there is a good chance you’ll have most of these ingredients in your cabinets or ‘fridge. I used a combination of yogurt and sour cream, just to lighten the dish up a bit.
Adapted from ‘One World Vegetarian Cookbook‘ by Troth Wells
Serves 2, and a bit
1 tablespoon olive oil
1 onion, thinly sliced
2-3 gloves garlic, diced
8 ounces (about 1 cup) of mushrooms, sliced
1 teaspoon paprika
1/2 teaspoon nutmeg
1/2 cup white cooking wine (or 1/2 cup broth of your choice)
1 tablespoon balsamic vinaigrette
1 tablespoon sour cream
2 tablespoons plain yogurt
2 tablespoons fresh cilantro, chopped
Salt and pepper, to taste
Cilantro, to garnish
Heat the olive oil in a sauce pan and sautée the onions until translucent. Add garlic and cook another minute. Add mushrooms, paprika, and nutmeg and stir until coated.
Cook mushrooms over medium high heat until mushrooms are soft, about 5 to 7 minutes.
Add cooking wine (or broth) and balsamic vinaigrette and simmer over low heat until sauce thickens a bit.
Add sour cream and yogurt and cilantro. Mix until heated through. Serve over mashed potatoes, egg noodles or rice. Garnish with a spring of fresh cilantro.