Truffles

 I haven't been blogging about MYCOCHRONOS- the time of the fungus for all sorts of reasons.  You can trust that I have done a good job of growing mushrooms, eating mushrooms, and observing fungal things  (or not, it's actually not a matter worthy of asking for your trust).  
The Mister, ever willing to celebrate silly with me, gave me truffle oil and truffle salt for Christmas, and ordered the truffle supplement when we took Dianthus and Aster out for an omakase meal in Boston.  Then, in a surprise move, he purchased a fresh black truffle at Eataly when we found ourselves back in Boston on January 1.
Salmon sashimi with truffles was amazing, and covered with a lot of truffles.
We used our truffle on pasta one night, on mashed potatoes and beef the next, and on poached eggs and potatoes this morning.  While I really like the heady aroma of truffles, I think I will seek out chefs to do it well, or add a little splash of oil here and there, but will not be buying fresh truffles again soon.  Among other things, I think we just didn't use enough at once, but when something is so dear (in the British sense), it feels right to ration it, even if possession in the first place is the height of indulgence.

Thanks to the Mister for trying truffles with me.

Heavily truffled delicious start to an omakase meal.

Our truffle of 34 grams