Rice Gone Wild, Salmon Adventures & The Night I Served A Pork Chop To A Vegetarian


Necessity is the mother of invention (its Baby Mama, if you will) and so it was that a few weeks ago I had carrots, onions, celery, and some Arborio rice on hand and because I didn’t feel like food shopping that evening, I set out to make a risotto with just water. I’ve told you about this before; it’s something I saw Lidia do on TV, so you know it’s legit. You just bring a big pot of water to a boil, add salt, and then make risotto like you’d normally make risotto, only using the salted water instead of chicken broth. The key is to finish it with some butter and lots of cheese. It’s good stuff.

But I’m not here to tell you about making risotto with water. I’m here to tell you about what you can do with the leftover risotto the next day.

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Farmer’s Market Wild Rice Salad with Miso Dressing


It’s funny how, when a partner goes away on a trip, you start to cook things that you wouldn’t cook if they were there. For many people, that might be something really decadent (rib-eye for one, for example) but for me, lately, I move in the other direction: I go healthy.

Which is not to say that I don’t cook healthy when Craig is here (see: Craig’s Quinoa Conversion) but that it usually takes some convincing. So now that he’s in Seattle for the week, I decided to make a healthy dinner too healthy-sounding for him to accept. Turns out it’s one of my favorite things I’ve made in a long time.

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