Had to Share this Delicious "Recipe"

Ciao! So, although I am not a vegetarian, I tend to avoid eating meat as much as possible. If you are looking for a meatless-meaty-meal, here's a good one! And I rarely cook with recipes, so I don't say "teaspoon of this, 1/4 cup of that." Just "some" or "a lot" or "a smidgeon." (Smidgeon is such an old fashion word and I love it!)

  • Buy two large portabello mushrooms.
  • Slice them in half (leaving you with 4 thinner mushroom "buns", making 2 burgers).
  • On a plate or a pan, set the 4 pieces down and pour some olive oil on them, flip them over and do it again. We want some, but not a ton, olive oil on both sides. ("Some, but not a ton" is more than a smidgeon.)
  • Pour a little bit of Balsamic vinegar on as well. I'm not a HUGE fan of Balsamic, so I don't use very much. This is up to you.
  • On both sides, sprinkle some Italian herbs, sea salt and cracked pepper (red would work too).
  • Mince a handful of garlic cloves and sprinkle them on both sides of the mushroom buns. (A handful in this case was about 6 cloves, though I didn't count.)
  • Squeeze a little bit of lemon on the buns too.
  • I let this sit for 30 minutes, though I'm not sure it's necessary to marinate them or not. I just figure it's a good idea (not a professional chef here).
  • I used my grill for these, which adds flavor, though a Foreman grill would work too.
  • Once they are grilled, put them on a plate. I sliced fresh Mozzarella balls into thinner pieces and places them on the bottom bun.
  • I sliced a fresh vine tomato and added it, as you can see.
  • And I put a few fresh leaves of my favorite, basil, on top of the tomato!
  • If you want that Mozzarella to melt, then um...melt the oven or microwave, but I should have put the Mozzarella on the bottom bun before the bun was completely grilled and let it melt there. You certainly want to make sure you don't continue to cook the mushroom so as to melt the cheese. Next time I know!
  • I placed the top bun on and then lightly drizzled some pesto on top.
  • I served it to myself (haha) with a salad and watched Nurse Jackie with my schnauzers who do not understand the show, but love the smell of my Portabello burger.
  • Eat this deliciousness with a fork and knife. It's messy and can't be eaten like a bread-burger.
  • Real good with wine, but then again, what isn't?
  • And there you have it!

What do my nephew, my birthday and Formula One™ have in common? Not much! But I thought I'd throw them all together in one message to you, my friend! My Nephew, Colter: I cannot tell you how thankful I am for your contributions, no matter how big or small! My brother has the opportunity to help this precious boy with a very successful stem cell treatment. We are asking for your contributions to help them make this happen. We've raised almost $7000! The goal is $22,000, so we are inching there, little by little, by the giving hearts of friends, family, fans and strangers. And consider it my birthday present! My actual birthday is November 1st! Yes, my mother went into labor on Halloween and I came out to see my aunts in costume and thought "THIS IS GOING TO BE FUUUUUUUN!" And it is! Life is great, often challenging, but I'm so thankful for all that I have, am and will be. Your support of my career has been a major blessing to me. So thank you! If you are in Austin, we will celebrate on November 4th at the One 2 One Bar at 8pm.1509 S. Lamar 78704 GONNA BE SPECIAL! And in Houston, we will celebrate a bit late: November 11th at Anderson Fair! Also a special treat! Lastly, some of you know that I spend a lot of my year preparing for a huge high end event I produce for the Formula One™ race weekend in Austin! This weekend (Oct 21 and 22) will be our 5th year of fabulous and we are benefiting the! If you would like to join us for this fancy affair, please use my special discount code for 20% off! Ginger20 http://WWW.BLUPARTYATX.COM (No, I am not performing. I'm producing and hosting.) PHEWWWWY! That was a lot to get out! What a life! LOVE IT! XO GL

Hey, funky you! See you in a few hours at the Saxon Pub! We go on from 9-10:30pm! Awesome band tonight, folks! Kris Brown and Scott Clark on guitars and vocals, Katie Marie on drums, Tim McMaster on bass and vocals and Cole El-Saleh on keys! HELLO! See you shortly, Darling! GL


GINGER LEIGH is a courageous, versatile vocalist, stage performer, guitarist, songwriter, actress, business woman and globe-trotter. She takes her audiences on a journey full of rhythm, melody, humor, emotion and style. From rock to pop to jazz to country, she is a "contemporary variety" that goes unmatched.

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