p--'s Profile

i'm with fourhats - my chicken, broccoli, and carrot risotto doesn't take more than 45 minutes with the chopping of the vegetables. the only time it takes longer is if i use short-grain brown rice in place of arborio.

i have no idea what i am making for dinner, but there will be butter fudge cake (cut into heart-shaped pieces) with strawberry ice cream for dessert!

tonight's dinner (and last night's) was grilled havarti, kale, and tomato sammich on sourdough bread. just a little butter on the outside and toss it on the foreman grill. outstanding.

i found a broiled avocado recipe on pinterest. halve and pit your avocado, score the meat, squeeze on some lime juice and hot sauce, broil for 3 minutes, add cotija or parmesan cheese to the hole from the pit, broil until the cheese melts, and devour with additional hot sauce.

vintage pudding cake the other day, calzones for dinner tonight, okra roasting in the oven, eggplant going in next, and fig preserves waiting to be started. seems like sunday night is my best and favorite cooking time.

i REALLY like that oven!

i like mine chunky (we're talking diced avocadoes here), with red onion, seeded roma tomatoes, salt, lime, and cilantro (but cilantro is optional). i'll add olive oil, too, if i know i will not eat the whole batch at once (it seems to retard the browning).

and all of this is in my kitchen riiiiight now... hmm...

great, now i'm fighting the urge to start jam tonight...!

want relaxing? "lazy calm" off the cocteau twins victorialand album. bliss.

i do what vintagejenta does with pretty much everything i take to work - bonus is that many meals can be heated and eaten straight out of the container!