faux risotto

2AW9CMEX6PZQ Spring must be on many minds today. I had a hankering for asparagus risotto, but didn't have the time at lunch to whip up one up. So I faked it. And as I sit here and enjoy my faux risotto, I have to laugh. You see, Cindy, over at Figs, Lavender and Cheese (over there, on the right) apparently had a similar craving.

A nice little burst of lemon zest, a salty bite of pecorino, asparagus and peas. Does it get more spring-y than that? What's that? There's still snow on the ground? Well, this lunch has momentarily transported me to warmer weather and emerging daffodils. It was yummy, and I dare say "light"! Best of all...no stirring!

 

Insalata di Riso (or as it shall now be known in my house, Faux Spring Risotto)

very loosely interpreted from Michael Chiarello

I halved this for a generous single serving

1 cup Arborio rice

1/2 pound asparagus, trimmed and cut into spoon-size bites

1/2-1 cup peas

2 Tbsp plus 2 tsp lemon juice
Olive Oil
Italian parsley, chopped (as much or as little as you like)
1 Tbsp lemon zest
1/4 cup diced Pecorino Romano

Bring a pot of salted water to a boil. Add rice and stir. Cook for 15 minutes. In the last 1-1/2 to 2 minutes, add asparagus and peas to blanch.

Drain well and return to pot. Add lemon zest, parsley, cheese, olive oil and lemon juice. Toss well to blend. Season with S&P.

Some chopped basil would be a nice addition. You can also make this ahead and toss with the olive oil and lemon juice just before serving.

wine school

As a lover of all things wine, and in particular Chardonnay, I was super-excited to hone my tasting skills when a local wine bar announced they were starting wine school! What I realized after class #1 is....

my tasting skills suck.

Does anyone know what a "wet meadow" tastes like? How about leather? Or tar. Seriously? TAR?

So, there are clearly numerous nuances you can detect in a glass of wine. Here's the starter list for red wine:
Berry - strawberry, raspberry, blackberry, currant
Tree Fruit - red cherry, black cherry, plum
Dried Fruit - jam, raisin, prune
Floral - violet, rose petal, lilac
Herbal - bell pepper, olive, sage, mint, anise, tobacco
Earth - mushroom, tar, truffle (here's where the good ole wet meadow comes in...or perhaps barnyard - yum)
Meat -  smoked meat, bacon, leather
Spice - cinnamon, clove, black pepper, white pepper
Wood - vanilla, oak, smoke, toast
Other - chocolate, coffee

Now, not every wine will have every one of these elements. But I may have to start licking, smelling or eating some of these things in order to be able to smell them in my Cabernet!

the new pitchman?

Is anyone else sick of seeing Brooke Shields pitching everything on TV? Toothpaste commercials, eyelash commercials...where does it end? Ugh!

frozen in time

So, one of my nephews came to visit us this past weekend. What a sweetheart. Just graduated from college and came to hang out with his Aunt and Uncle. Although he is in his early twenties, I think I will always think of him as 5. I mean, look at this kid:

Could he be any cuter?! I know it drives my husband crazy, but seriously, this is how I see him. And I think it's what makes me so protective of him. I don't have any children of my own, but I can only imagine that you parents out there experience the same kind of freeze in the time/space continuum! I wonder if I'll ever move past it?

hullo.

News flash. I haven't been posting here. I started another blog more work-related (houseaboutgr.blogspot.com). Plus, I wasn't feeling all that creative. Not when compared to the fabulous blogs I follow (over there, on the right). But I miss lipstick and chardonnay. So, who knows. I see that my profile has changed to reflect that from my other blog - so it probably doesn't make sense in this format, but I don't know how to separate the two. Hmmm...any ideas?

Anyway, I am back in training. A 25k run on May 8. Intimidating? Yes. Can it be done? Of course. Time to hit the treadmill.