Tag Archives: food

St. Patty’s AND Farmer’s Market kickoff? YES! Sláinte!

Standard
St. Patty’s AND Farmer’s Market kickoff? YES! Sláinte!

After a rocky start this morning which included me not even remembering it was St. Patrick’s Day, I logged into Facebook (duh) and saw that the Vancouver Farmer’s Market was opening back up this morning! YAY

You know why “Yay?”

Because this:

Is all I have left of last year’s goat milk soap stores! Gasp!

So I went with the intent of ONLY buying goat milk soap, allergy honey and herb starts if they had them yet.

This was my favorite flower arrangement I saw and *GASP*

Not a lily in it! Digging the hell out of the blue-painted bristlecombs.

Fiddleheads! Shrooms! Welll, fiddle dee dee!

This guy is amazing. He caught me taking his pic and I only had larger bills so I couldn’t tip him so he insisted on taking MY pic as payment. i hope I am not on some website as the b***h that didn’t tip. I sent the male child back with a dollar when we left, just in case.

Big version of Bosley dog:

Her name was Gracie and she was an old lady!

people getting in my way of a good shot! Damn the luck.

HONEY!

The male child’s only request and his treasured prizes…

As herbs aren’t available there yet, I walked away with my soap and honey as scores…I didn’t buy ANYTHING else. I am so proud of my restraint.

Now I have money for drinking! HAZAH!!!

Happy St. Patty’s Day! Enjoy your American bastardized holiday! I will!

I went without the heels this time, @BitchinKitchen….

Standard
I went without the heels this time, @BitchinKitchen….

So I am really getting into this whole supperclub challenge deal. I’m kinda crushin on Nadia G these days…plus no man would have ever got me to cook in heels….

Anyhoo….This week was Creamy Gorgonzola and Portobello Risotto.

The recipe is as follows:

INGREDIENTS

  • 3 cups organic chicken stock
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 4 Portobello mushrooms, diced
  • 1 yellow onion, minced
  • Sea salt
  • 2 cups Arborio rice
  • 3/4 cup good white wine
  • 1/2 cup crumbled gorgonzola
  • 1/3 cup grated Parmigiano-Reggiano
  • Freshly cracked pepper

DIRECTIONS

Bring the chicken stock to a bare simmer in a saucepan.Meanwhile, heat the butter and olive oil in a medium pot over medium heat. Add the garlic and saute until golden, 1 minute. Add the mushrooms, onions and 1 teaspoon sea salt and saute for 8 minutes. Stir in the rice and cook for 2 minutes. Deglaze with the wine and cook until the wine has reduced completely. Ladle in the simmering broth, 1/2 cup at a time, stirring constantly until the rice absorbs all the broth before adding more. Repeat until all the broth has been added and the rice is al dente, about 20 minutes. Stir in the cheeses and a pinch of sea salt and pepper.Spoon the risotto into bowls and enjoy.

Recipe is from: Cookin’ For Trouble by Nadia G., copyright (c) 2011. Published by Ballantine Books.

But I, being me, had to change it up a bit…

For starters, I had to use vegetable broth as the boy child is allergic to poultry, I cut back on the salt because I find Gorgonzola ridiculously salty and I added extra garlic just cause, I am partial to it…also, I added more broth to compensate for the fact that I felt compelled to add some asparagus because the dish looked a little flat and neutral….

I dig the bright green happy little spear trees…(I’m having a Bob Ross moment….won’t you share it with me? all the happy little asparagus spear trees……)

Whoa. Ok back to cooking….The recipe also gave me a good excuse to buy some Cupcake Wine (from Livermore, Ca, where my bestie lives) besides what I have on the rack, cause I don’t stock white wine 🙂

Here’s what it looked like with a few little Jani tweeks: