There I was in my kitchen. Looking in all the pantries and in the fridge for something to make for my English assignment. Something meaningful to me. I decided on the ribeye steaks in the fridge and I even had some left over mushrooms to throw on top. This was a classic meal, usually grilled, my family and I would enjoy on hot summer nights. It brings back memories of chasing fireflies in the dark and playing flashlight tag. I set to work getting out my skillet because alas I don't know how to grill and I don't have one. So I set the skillet to a low medium heat and got out my steaks. First I rubbed them with cavanders, a seasoning used by my mom that goes great on just about any meat. Then I set two side by side in the pan. Since my main course is searing away nicely, I go back to the fridge for the mushrooms I spotted. I briefly wondered how long they had been in there, and I remembered buying them possibly two weekends ago to make meatloaf. Surely fungus cant mold I told myself. I pulled them out of their plastic baggie and smelled them, they had a slight odor, and looked dark, but I told myself they just smelled like mushrooms and to wash them off and they would taste fine. So that's just what I did. I rinsed them off and chopped them up and threw them in a skillet with a little olive oil and sage and salt and let them simmer on low.
 I return my attention back to my main course. Its time to flip each steak over and I deftly do so with one smooth motion of my spatula. The smell of seasoned meat fills the kitchen and I anxiously wait for my steaks to finish cooking to a perfect medium. I spear one steak and slice through the heart of it with a sharp steak knife. Almost there I thought! The mushrooms were done cooking so I turn the heat off and let them sit there staying hot. I slid my spatula under my perfectly done steaks and deposit them on to my waiting plate. After sprinkling my mushrooms on top I do what any teenager in America would do, I take a picture for instagram. I pull out the A1 sauce and put some on the side and set to work cutting my meat before I sat down. The knife slides easily through it and in a minute I'm done. As I sit in my recliner watching pawn stars I savor the warm bits of steak with the tangy A1 sauce. The cavendars gives the steak a very slight peppery taste and give it just the right amount of spice to make your mouth water for more, but not enough to make my eyes water from the heat. The mushrooms were al dente and the sage goes perfectly with the steak and I thought I had over done it with the salt maybe on them because they tasted a little bitter. I smothered them with tangy A1 and finished my plate. It was pretty late at this point, about 11:30 at night so I head off to bed thinking about my chemistry test I had in the morning.
 I wake up a short hour and a half after I went to sleep covered in sweat and freezing. I felt like I had just gotten off the worlds largest roller coaster. My stomach was in knots and my head was spinning. I start to sit up and whoa the wold turned upside down. I start to lay back down but knew if I didn't make it the short trek across the hall to the bathroom I would be heaving the contents of my stomach all over my floor and my chemistry book and homework laying beside my bed. I get up and the motion literally made my stomach slosh around in protest. I stumble into the bathroom in the dark just in time to projectile vomit into the toilet (well mostly). After 5 minutes of heaving I lay on the bathroom floor feeling as if I was about to die. I laid there for about thirty minutes before I felt well enough to get onto my knees and finally turn the bathroom light on. I wished right away I hadn't. The bright light made me squint my eyes and all I could think was, damn I guess i'll have to clean the bathroom soon. I get to my feet and wash my face and my mouth and take my temperature. 97.2, I really was cold I guess. I felt week and shaky but I got the bathroom trashcan and bring it to my room and lay down with three blankets. I emailed my chemistry teacher telling him I wasn't going to make the 10 am lab, because by this time it was three am, but I would try and make the class at noon to take my test. Little did I know my day was just beginning.
I did some research and found out that good mushroom have no oder and portabellas, the kind I was cooking with, should never appear dark. They have a shelf life in a fridge of about two weeks, but that is in a paper bag or Styrofoam container that lets the mushrooms breathe. I had mine in a tightly zipped plastic baggie. So now I know that fungus can go bad, and if you ever get food poisoning from mushrooms you will feel like you are going to die for about 12 hours.