Please excuse the less-than-glamorous iphone photo, but despite its lack of photogenic potential, dinner last night was delicious! Pulling once again from my go-to cookbook, Smitten Kitchen, I made mushroom bourguignon. Since I've had had a slight meat aversion since being pregnant, I opted to make a meat-free dish that still retained that hearty, "meaty" quality. This pasta provided ample leftovers, which reheated superbly, reason enough to make it again, right? Complete with some maple-balsamic brussels sprouts and we had ourselves a dinner!