Saturday, March 12, 2016

all burners are a go

Despite my focus being French, today the kitchen was all about the Italian. Marscapone chocolate pots with that exquisite espresso salt that was gifted to me recently.

Don't remember the last time I made risotto, and it was worth the forty minutes of constant stirring.  Drop on by, pull up a fork.


  1. Your risotto looks comforting. We got "rye chops" from King Arthur Flour which is basically rye berries, chopped... for use in bread. I, of course, cooked them up like oatmeal, and was perfectly happy on the blustery morning.

  2. Yeah. Now that it's 90? Not really needing the comfort foods so much.