I have barely left the house in the last 3 days...and it is wonderful. Ok, besides the bickering between Tate and Paul, it has been great.
1. I'm in love with this stuff. My face is super clean and, every night when I use it, I feel like I am getting a decadent face massage.
2. I have not scrapbooked at all. Wish I had!!
3. Paul is addicted to facebook poker.
4. Experimented with Mushroom Risotto. It came out AMAZING! I got the fresh mushroom mix from Borough St. Market. I didn't even recognize some of the mushrooms that were in the packet.
5. I am NOT READY for Tate to start school on Thursday. Nope. NOT AT ALL. Every day attendance just seems like a lot for a 3.5 year old. And I will miss the playgroups.
6. On the school thing, I'm bummed that Tate can't go to the Waldorf school. It is such the right fit for us. I just can't do the 40 min bus/walking trip daily for him to be there just 3 hours!!
7. I still need some freaking local friends, besides the shop keepers and the fruit and veg guys.
Mushroom Risotto Recipe
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
1 shallot (minced)
1-2 garlic cloves (minced)
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots and garlic. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.