Don’t you find making risotto so therapeutic? The saute of the onions, the toasting of the rice, the sizzle of the wine burning off, the pouring yourself a glass, the first ladle of the broth simmering in the absorbent-eager rice, the pouring yourself a second glass and noticing a tiny wrinkle on your neck . […]
SPAAAAAAAAAARIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIING IS HEEAAAAHHHH. Well, sort of. Technically it’s next week. But if you could sit next to me and witness this deafening performance of A CHORUS LINE being put on by 37,000 robins on my back porch at 6am, you’d agree. Spring is up in this piece. I’ve never said “up in this piece” […]
Have you ever tasted angel wings? Angel wings that have been delicately dredged through a bed of holy rose petals, dipped in love potion fairy dust #4, and that have ridden away on unicornback into the sunset? With glitter and probably bubbles? Yeah. Scroll up or down. Risotto. I hope your heartbeat is safely under […]
You know how they say in the summertime our bodies crave less filling food because of the longer days? I’m sorry, but I think that’s a bunch of willy nilly. It might be the case for you, but I always, ALWAYS craves starches. Whether it be seasoned skillet potatoes, silky pasta, asian-style rice, or freshly […]
Alright, so it’s been decided! From April 17th through the 23rd I’m going straight-up-now-tell-me vegetarian. This Saturday I’ll post the planned menu and if you would like to, please join me! To get us in the mindset, here’s a lovely vegetarian spring risotto I made Thursday night. Morel mushrooms weren’t available just yet at Whole […]
It happens every year about this time. We have a few 70-degree days and the gun is jumped. Tank tops are re-introduced to pale skin, chaco sandals are thrown on, the pony-tail is back in action. And then it’s over. Just like that. The temperature drops and all hopes and dreams of a new life […]
I bought a huge bag of brussels sprouts yesterday, so if you see the little guys appearing in, well, every single dish this week, don’t hold it against me, mk? Fall Risotto with Roasted Brussels Sprouts in an Acorn Squash Puree: What it took: * 20 brussels sprouts, ends trimmed and halved * 1 acorn […]
