sarahbyrdd (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
sarahbyrdd) wrote2008-07-06 02:20 pm
sarahbyrdd) wrote2008-07-06 02:20 pm
Life is good!
First, save my dragon egg! It needs clicking!
Second, despite the Red Sox soundly spanking the Yankees on Thursday night, I had a very very nice weekend indeed hanging out with bytchearse, and other than the baseball game, not straying out of my 'hood. Life is grand. :-)
Third, Rice & fresh shell peas!
1 cup risotto rice
3 cups chicken stock
1 small onion
2 slices bacon, choped to bits
1 tbl butter
1 tbl olive oil
5 tbls grated parmesean
Fresh peas! about 1.5 cups shelled.
parsley
Put butter, oil and bacon in a sauce pan, cook for about 5 minutes. Add rice, stir to coat w remaining grease, cook 2 minutes. Add stock one cup at a time, cook until incorporated, stirring) before adding next cup of stock. Add shelled peas with the last cup of stock. When all the stock is absorbed and rice is al dente, take off heat and stir in parmesean and parsley. Salt & pepper to taste.
Second, despite the Red Sox soundly spanking the Yankees on Thursday night, I had a very very nice weekend indeed hanging out with bytchearse, and other than the baseball game, not straying out of my 'hood. Life is grand. :-)
Third, Rice & fresh shell peas!
1 cup risotto rice
3 cups chicken stock
1 small onion
2 slices bacon, choped to bits
1 tbl butter
1 tbl olive oil
5 tbls grated parmesean
Fresh peas! about 1.5 cups shelled.
parsley
Put butter, oil and bacon in a sauce pan, cook for about 5 minutes. Add rice, stir to coat w remaining grease, cook 2 minutes. Add stock one cup at a time, cook until incorporated, stirring) before adding next cup of stock. Add shelled peas with the last cup of stock. When all the stock is absorbed and rice is al dente, take off heat and stir in parmesean and parsley. Salt & pepper to taste.