Well, on my sunday night league we finally got a W. I had just about forgotten how those felt. For the record, I went 4 for 4 with no errors at third (probably because I didn’t get any hits at me on 3rd).
Damn, we lost 19-18 in our softball game this evening. We were visitors and rallied back from 18-9 when time was out in the top of the 6th to tie it up. Still tied, bottom of the 6th, 2 outs on them to take it to extra innings and they hit a little blooper to left center. Left center plays it off the bounce makes a damned good throw to home and the catcher catches it and dives at the runner. The umpire calls him safe and that’s it. Tough loss, but a hell of a game. Can’t be mad about that one.
This is pretty much straight out of the Everyday Italian Cookbook. I usually alter the recipes to suit me some way, but honestly, for a basic risotto with simple flavors, it’s perfect. So I didn’t touch it. I only post it out due to demand.
In a medium saucepan, bring the broth to a simmer. Cover and reduce the heat to low.
Chop the onion finely.
In a large, heavy saucepan (I use an enameled cast iron dutch oven) melt 2 tbsp of the butter over medium heat. Add the chopped onion and saute until tender but not brown, about 3 mins. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add .5 cup of simmering stock and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the stock .5 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 mins. Remove from heat. Stir in the Parmesan cheese, the remaining tbsp of butter and the salt and pepper.
Serve ‘em up and eat ‘em.
This was my great grandmother’s cookie. Honestly, for the longest time, that’s all I knew to call these things. Let me share the goodness that is, The Great Grandmother Cookie.
With an electrix mixer, cream butter and sugar for 3 mins in a large bowl. Add water and vanilla extract and cream for additional 2 mins. Sift the flour twice. Turn mixer down to lowest setting and add flour and pecans. Go just until all flour and pecans are mixed into the batter.
Refrigerate for 3 to 4 hours.
Preheat oven to 325.
Form small balls (the size of a quarter in diameter) spaced 1-2 inches apart on an ungreased cookie sheet. Bake for 20 minutes.
Let cool slightly and roll in powdered sugar. Enjoy, and that’s an order!
I have some friends, namely Milap and Sejal, who were nice enough to give me some fresh yogurt culture so I could make my own yogurt. Now, while my enjoyment of yogurt is a pretty recent thing, I have always had a thing for gyros. Something about the meat and the sauce, it’s just damned good. Well, while I haven’t addressed the meat yet, allow me to give you a recipe for the sauce. This stuff makes a bitchin dip for some toasted pita bread as well.
Put yogurt in cheese cloth, tea towel or other clean towel to drain off liquid. Peel and dice cucumber, sprinkle with salt and put in a strainer or towel to drain off liquid. The more liquids you drain off at this stage, the less runny it will be. And trust me, you want a thicker sauce. While the cucumbers and yogurt are draining, mince the garlic, dill and mint.
Once everything is minced & drained you just combine all ingredients in a bowl and mix up. It tastes better if you store it in the fridge for an hour or more to let the flavors blend. That’s it, Enjoy.