Keeping up with the foody stuff

[elfs]

Being home does have its pleasures. Yesterday, for example, I had slow-cooked whole oatmeal with just a touch of brown sugar for breakfast, a grilled cheese sandwich with pancetta & horseradish (It occurs to me that: it's summer, I have a grill. I should make real grilled cheese sandwiches), and for dinner I made risotto with prosciutto and vegetables-- the last made with a half-cup of Beecher jack fresh from Pike Place Market, and home-made stock.

Unfortunately, that was the last of the home-made stock. But there were two carcasses in the freezer, along with a gallon bag of onion ends, skins, and miscellaneous vegetable peelings and cuttings. That's enough for a gallon and a half of new stock, so today the house smells wonderful.

Comments

[athelstan.livejournal.com]

I just want to thank you for your risotto with prosciutto recipe you gave out years ago. It's become a special treat my ex-husband makes on regular basis. You really can do it all!