Everything is better with wine.
Especially when the wine is accompanied by risotto. And then covered in butter and cheese. And consumed with a big ol’ glass of even more wine. Ya dig?
This week has just been ONE OF THOSE WEEKS. We are now moved in to the new apartment (wahoo!) but it’s not so much “REALLY moved in” as it is “put the couch somewhere and dig a path to the stovetop and leave everything else in boxes and piles on the floor and what’s the number for that delivery place again?” Kyle’s a moving champ, though - I’m pretty sure he’s done 99% of all the unpacking that’s happened in the last week since I’ve been so swamped with work. Including unpacking the kitchen, assembling my desk, and setting up my desktop computer (THANKS KYLE YOU DA BEST). I also wasted an entire afternoon picking classes for the upcoming semester, which starts WAY TOO SOON, because Cornell’s class-picking-internet system is completely ridiculous. And then I made the mistake of looking at my to-do list, which is ten feet long. So basically, I’m in the mood for wine. ALL of the wine. And maybe some of this risotto to go with it.
I like this risotto because it’s a nice, subtle twist on the classic white wine variety. Mushrooms and thyme lend a little bit of earthiness, and the red wine gives it a beautiful pink-ish (but not PINK pink, because we don’t want to eat Pepto for dinner, because gross) hue and just a hint of red wine flavor. I’m often a fan of dishes with big, bold, in-your-face flavors, but this risotto is delightfully subtle. Just a big bowl of mmmmmmm.
You can’t really go wrong by putting things in skillets.
Especially when the thing in the skillet is a glorious mash-up of rosemary, thyme, cornbread, and buttery biscuit-y goodness. [read more...]
It was really only a matter of time before I added a heap of goat cheese to my breakfast and put the whole thing on top of crostini.
This is quite possibly the greatest breakfast breakthrough ever. Easy to make? Check. Includes cheese? Check. Able to be eaten with one hand while you sit at the computer attempting to get work done? Checkity check check. Also, there are tomatoes and fresh basil AND some scrumdiddlyumptious (real word. Willy Wonka says so) scrambled eggs. [read more...]
I jumped on TWO bandwagons today, you guys. Sometimes, a food blogger’s just gotta do what a food blogger’s gotta do. Especially when the bandwagons in question are mason jars and fun stripe-y straws. AMIRITE?
Also, the bandwagoning was all in the name of this super delicious Blackberry Whiskey Lemonade. Which means it was totally 100% justified. I would pretty much do anything for this whiskey lemonade. And given how much I love mah draaaanks, that’s really saying something. [read more...]
I am a huge fan of dinners that are quick, easy, and don’t involve a last-minute trip to the grocery store. This spicy (vegan!) jambalaya definitely falls into that category.
I grew up on jambalaya that was loaded with shrimp, chicken, and andouille, but when I went vegetarian I had to improvise a bit. Turns out jambalaya is just as good without the meat and fish! Even now that I’m back to being an omnivore, this recipe is still one of my favorites for a quick dinner or a Meatless Monday dish.