Hello Again

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It was a short but sweet little break.  Spent a few days with my hub and then we spent time with my family for the rest of the weekend.  It’s always so tough to get back into the swing of my routines and my regular life after a break.  The happy news is when I came back home I was greeted with blushing cherry tomatoes!  They were green for so long that I thought something went terribly wrong and I was not going to be able to enjoy home grown tomatoes this year.  But apparently according to my dad, who is an avid gardener, said the longer tomatoes take to ripe or the more time they stay as green, the sweeter the tomatoes will be.  Not sure if he was just trying to make me feel better…but now that they’re ripening we will see!
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So now I’m back to the work week..but at least I have some wonderful memories to get me through.
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Beautiful scenery on a trail. 
photo 4First meal of the trip was absolutely delicious! Roasted Lamb and Veal Medallion in a Merlot Sauce.  =)

Mushroom Risotto with Homegrown Chives


If you’ve never had risotto (which I haven’t till recently) then please give it a try.  When I see cooks and chefs make it on tv it seems intimidating.  You have to use the perfect amount of broth, at exactly the right time, while stirring constantly for at least 20 minutes to get the creamy consistency that makes this dish wonderful.  But I have learned from many a wise people through the years (all of which were on my television, I watch a lot of tv) that if you’re not stepping out of your comfort zone then you’ll never grow and progress forward in life.  And so, feeling ambitious, I found a recipe online. I went to the store, looked for the aborio rice, picked up some Parmesan cheese, picked up A LOT of mushrooms, stepped in my kitchen, and this is what resulted,

Rich, creamy, delicious, risotto! And in me and my husband’s opinion….it was a SUCCESS!  I followed the recipe almost exactly but I used 4 cups of chicken broth instead of 6 but I guess it’s always good to have extra just in case. I did add shrimp to the risotto, which was a good addition, but it’s definitely not necessary.  The combination of the starchy rice, the stock, the wine, the mushrooms, the cheese, the chives, they all go together like a beautiful, wonderful, delectable symphony.  And the best part, was that it wasn’t even hard!
My grilled shrimp cut into pieces and set aside.

The arborio rice sauteing with the onions.

This is about how much broth I ladle in each time.

Garnish with fresh chives!





Whether it’s picking which plants I want to grow or finding new recipes for my harvest, there’s so many things about gardening that I enjoy.  One of the most exciting part for me is when I see the fruit begin to emerge from its flower.  Right now I don’t have a real backyard just a decent size patio but it does get a good amount of sunlight (contrast to my last place which was covered by my upstair neighbor’s balcony).  This year along with my rosemary, chives, and aloe vera plant,  I’m adding two types of cherry tomatoes, basil, mint, and thyme.  I bought my tomatoes plants a little more than a month ago and today I saw two small tomatoes fruiting!  How exciting! I can’t wait to taste the tomatoes and add them to my meals!