I loooove risotto.
I love making risotto, I love eating risotto, and I love talking about how much I love making and eating risotto. I love everything. About. Risotto.
One of risotto’s many virtues is how easy it is to make, yet how fancy it pretends to be. The hardest thing about it is not getting bored while you sit there stirring it constantly. It’s perfect for the holidays just for that reason, because you can make it for a bunch of guests and pretend you’re a super fancy chef. For best results, serve your risotto to your guests with a slightly affected tone: “Our next cooourse is going to be a rather SCRUMPTIOUS rrrrrisOo0o0oHto with a touch of young spinach and pah-meZZAHN. I would NEVER have time to make this nooooormally, you see, I simply spent HOURS over the stove and NEARLY broke into a sweat, but FOR YOU my dahlings, I WILL stand and LITCH-RALLY watch liquid evaporate! Hah hah, we are having SUCH FUN, aren’t we?!”
Okay, so maybe don’t really do that if you’d like your friends to stay long enough to eat your risotto. And definitely don’t reveal to your guests that you basically just made them high-maintenance rice. But DO consider making this recipe for your next party, especially if you have guests who are trying to be more carb-conscious.
Contrary to whatever the holiday carols say, I must insist that autumn is in fact the most wonderful time of the year. The air is fresh and sweet, your hair stops frizzing, the leaves are pretty, Halloween happens, and DID I MENTION YOUR HAIR STOPS FRIZZING?!?! It’s also a free pass to become totally basic for two months out of the year, because everyone else is being basic too. Basically.
Part of me isn’t ready to let go of summer, though. With new school years come new responsibilities, and with this specific school year comes a new degree and decisions I don’t particularly feel like making yet. I mean seriously, didn’t I just graduate college? Wasn’t I JUST an unfertilized egg? EVERYTHING IS STRESSFUL.
As you might have guessed from my lack of posting since MAY (yikes – sorry!), this summer has been craaaaaaazy. In the best sort of way of course, but I am almost sure that I have NEVER been kept this busy! I started out the summer in Houston, where I spent my second year at the Texas Music Festival as an orchestra fellow. Now I’m in Duxbury, Massachusetts studying/performing at the Duxbury Music Festival. Once I leave here, it’s travel for the rest of the summer. That will include a trip that I am SUPER SUPER SUPER excited about – I will be taking a culinary birthright trip, which basically means I get to go to Israel, learn all about local foods and recipes, cook, eat, meet other people who love those things as much as I do… And do all of it for free. It’s a pretty sweet deal.
There are very few breakfast foods I love more in this world than the blueberry muffin.
Whether it’s fresh out of the oven or one of those generic ones you get in plastic wrap at the corner store, there’s just something about a blueberry muffin that is so satisfying. Not a chocolate muffin, not a poppyseed muffin, and definitely not a CORN muffin (Pointless. WHY? Just eat some cornbread). I don’t know if it’s the buttery flavor, the sweet blueberries, or the temporary carb-induced euphoria, but whatever it is, I loooove it.