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selkie at 04:01pm on 18/06/2006
selkie at 04:01pm on 18/06/2006The asparagus risotto and cold tuna vinaigrette that was meant to last us for lunches tomorrow is kinda gone, but we can cut sandwiches. :-)
And there were some sliced tomatoes and an emergency fruit salad, and the world was saved. *nods* And soon we will go swimming, and then I'll make more risotto to make up for the one that got eaten.
Life is good.
And there were some sliced tomatoes and an emergency fruit salad, and the world was saved. *nods* And soon we will go swimming, and then I'll make more risotto to make up for the one that got eaten.
Life is good.
(no subject)
(no subject)
If FLOYDS has some ends of goat cheese left over after service, those would work well in this. You want about 1/8 cup of cheese fragments.
Also, since writing down that recipe, I've found not all rice gets translucent in butter before it browns, so when you've got just the rice, butter and garlic in the pot and you're stirring, cook the rice until it toasts to a light gold-brown.