What did you eat today?
Breakfast: Oatmeal with raspberries and cocoa nibs
Morning Snack: Reese’s peanut butter cup
Lunch: Leftover risotto
Afternoon snack: Coke zero. Doughnut that appeared in my office
Dinner: At a banquet: green salad, chicken pasta, garlic bread
Dessert: Pumpkin pie. Also a lot of drips and drabs from chopping up a 10 lb chocolate bar and making 2 batches of chocolate mousse
Breakfast: Oatmeal with raisins, cocoa nibs, and honey
Lunch: Leftover pizza
Afternoon snack: Some fudge, Coke zero
Dinner: Delicious celery risotto, green salad
Dessert: Chocolate mousse
Breakfast: Granola, cranberry juice
Lunch: Burrito from Publico Urban Taqueria at UCSF. This was a very good burrito with a sweet sort of tomatillo salsa that I really loved
Afternoon snack: Iced tea. Like 4 M&Ms, so I don’t know why I bother to write it down
Dinner: A grape risotto that Suzanne experimented with. Also a green salad.
Dessert: See’s Candy
Breakfast: Granola, cranberry juice
Lunch: Leftover butternut squash risotto
Afternoon snack: Mocha Fredo from Peet’s… also a coke zero. Both because I needed to sit somewhere and write
Dinner: Rice and beans and leeks and guacamole
Dessert: Chocolate chip cookies
Breakfast: Granola, cranberry juice
Lunch: Burrito. Sadly, the cheap place in my building raised their prices by $2, so I think I’m done eating there… it’s an OK burrito, but not worth $6.
Afternoon snack: Bits of cookies, coke zero
Dinner: Butternut squash risotto
Dessert: Raspberries with vanilla ice cream and some leftover ganache heated up and drizzled over the top
Breakfast: Granola with cranberry juice
Lunch: Leftover butternut squash risotto
Afternoon snack: Chocolate chip cookie from Aroma. Coke zero.
Dinner: Yellow rice with black beans from Foster’s Market Cookbook.
Dessert: Some heart cookies with Jolly Rancher decoration.
Breakfast: Granola with cranberry juice
Lunch: Leftover butternut squash risotto
Afternoon snack: York peppermint patties, coke zero
Dinner: Green salad
Dessert: Experimental stained glass cookies
This is one of our favorite recipes. The sweetness of the butternut squash contrasts perfectly with the saltiness of the bacon. It cooks up fairly easily except for the pain of cutting up the butternut squash. If you’ve read my other risotto post, you know that cooking the risotto is way easier than most cookbooks make it out to be.
Breakfast: Donuts and pork sausage. Delicious combination
Lunch: Split a buffalo chicken sandwich and fruits at RG Burger in Carmel.
Afternoon snack: hot chocolate
Dinner: Butternut squash risotto with bacon
Dessert:
Originally found this recipe in The Joy of Cooking and it quickly became a favorite. But then, what with one thing and another, it dropped out of the rotation. The ingredients here are pretty similar, but over time I’ve changed the order of operations and really sped things up.
One of my favorite risotto tips I got from my brother. He currently tests missiles or something else he can’t talk about, but once upon a time, he was a line cook in one of those really fancy restaurants at a resort with a celebrity chef’s name on the door. One day, cooking there, he was gently massaging the stock into the risotto 1/2 cup at a time the way everyone says you’re supposed to do, when a more experienced chef walked by. That guy laughed at him and said “watch this” then dumped all the stock in gave it a stir and told him to walk away. Sure enough, 15 or 20 minutes later, it tasted just the same. A bunch of stirring at the end gets the starch mixed in, but meanwhile, you’re free to prep the later ingredients instead of stuck at the stove. The one thing to watch out for is to make sure it doesn’t run out of liquid before it’s tender… the rice will burn and stick to the pan, and that’s no fun.