Thank you Brad-Tyler West for this post,I just had to share.
Sunday, 9 March 2014
Tuesday, 4 March 2014
This was the scene at the Chanel show in Paris this morning, I wish people dressed up like this for realz when they go grocery shopping. Fierce in the fruit section, all business at the till and cat walking to the car, so yes!
Unfortunately this is what I usually see...
Kankles at Costco, dios mio!
Thursday, 27 February 2014
This little beauty is worth it's weight in gold, no joke. For a teeny little glide on it delivers in spades.
I always get a flip flop blister here, and with my addiction to Haviana flip flops, blisters spell disaster for me on holiday.
Not even mentioning chafing, dios mio! Most everyone over the age of 25 understands what chafing is all about I don't have to go there do I?
Pick this up at Running Room in Calgary or Sport Chek usually has it too.
Hello my freezing little Butterfans, don't think because I am Wintering/Springing here in Mexico that I forgot about you! In fact I saved this gem of a recipe for you until just right now, in the last (hopefully) month or so of Winter.
Risotto always takes 25 minutes to make any way you slice it. So do what you have to do and I tell you it's kind of nice to not be distracted for a change.
You only need about 1 cup of butternut squash puree to complete the whole dish, so you can roast a whole one and make some soup, gnocchi, or ravioli filling. Or just pick up a small pack of pre-cut butternut squash, and roast it in the oven with a little olive oil, salt and pepper for 25 minutes then whizz them up in a blender or food processor.
Now that you have your puree, you're ready to rock.
First start by chopping a medium onion
Saute it in a tablespoon of olive oil over medium heat
Then add your risotto, one cup of uncooked risotto will feed 4 people
Saute the risotto and onion until the onions are caramelised
While you are sauteing the risotto and onion, heat up 3 cups of chicken stock in a separate stock pot until it almost boiling.The ration for making risotto is 3 parts liquid to one part dried risotto.
Add the hot chicken stock to the onion and risotto one ladle at a time, and stir the risotto slowly until the stocks gets absorbed into the risotto (arborio rice).
Keep adding ladle after ladle in about 2-3 minute increments or until it gets absorbed into the risotto
As you approach the 25 minute mark or add all of your stock, (whichever comes first) listen for when the sound stirring the risotto makes. I know right, listen to your cooking, sounds crazy I know but it you can actually hear the moment the risotto gives up and becomes creamy. Practise makes perfect but if you pay attention anyone can do it.
Now keep in mind, you can use other flavourings at this point as well, tomato puree, pea puree, red pepper puree. I say use what ever left overs you have and make a kick ass dinner the next day.
The final step to making your risotto a thing of beauty is to add some serious finishing touches. Melt in a small pat of butter, 1/4 cup of Parmesan cheese
YEAH BABY YEAH!
And stir in about 1 tablespoon of fresh sage and a few twists of the pepper grinder
Call everyone to the table because it's best served piping hot.
Bon provecho Butterfans!