Sometimes I have to allow myself to indulge in life’s simple perfections. This classic risotto with sweet peas, bacon and parmesan cheese is one of those simple perfections.
When done correctly the short grain arborio rice releases an exorbitant amount of starch creating, rather miraculously, the perfect amount of rich and creamy sauce in which each grain of rice is separately suspended. When you’ve devoted the half hour to 45 minutes of constant stirring necessary to compose this intoxicating symphony of the mouth the rice will hold together but be loose and fall separately on the plate. (more…)
We found out yesterday that Brian has Pneumonia. I don’t know how he managed it, but this is not acceptable with the wedding just over a week away. Usually when he gets sick, he’s only sick for about 3-4 days, then I get sick and remain sick for about a month. This just can’t happen right now. (more…)
I apologize for my three month absence. I must admit I was extremely busy, but I do hope everyone had a fantastic Summer. I wish I could say that I did some much needed soul searching over the Summer. Unfortunately, I found myself right back where I was before I started culinary school.
I’m not working for the same company, but I have once again reverted back to web development, online marketing, and public relations. In all honesty, working in this field pays more than working in a kitchen and going into bankruptcy just because I want to cook just isn’t an option for me. (more…)
As the end of my culinary externship at the Austin Hyatt Regency nears, I find myself constantly thinking about what I’m going to do, what I want to do, and how I’m going to make money doing it. I’m beginning to really freak myself out, to say the least.
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