First blog of the new year and I've already forgotten to write my blog on the correct date. So here is a quick catch up, just about a week late!
The 17th January was a Tuesday and happened to be my first week back in London, after having taken about 3 1/2 weeks of annual leave to go home to Washington D.C. / McLean over Christmas and New Years.
It felt so good to be back actually and I didn't even suffer from a hint of jet-lag (success!!).
My memory is a bit vague and I don't think anything particularly exciting happened that Tuesday the 17th... I went into the office for 9am and I had lunch in our office kitchen area with my friend/colleague Kathryn. I'm pretty sure I also had my new Kindle Fire with me - to read my current book The Paris Wife and to show it off a bit! Surprisingly, I really love this new Kindle.
That evening I stayed in the office pretty late to do some extra work I'm doing with the Policy Team and then basically ate and went to bed as soon as I got home.
Now, because I have zero photos to add from last week, I'm going to cheat by sharing a photo of the risotto I made tonight.
I've always shied away from risotto, but my friend Jasmine inspired me to learn how to cook it. After going to her house a few times this past fall and watching her whip up a delicious risotto recipe without hesitating, I decided that 'cooking risotto' would be my one goal for the Christmas break.
This one I put together as a variation off a recipe with pancetta that I cooked over the xmas break.
Red wine and mushroom risotto
1/2 pound mushrooms (chopped, but I quartered some to have bigger pieces too)
1/2 an onion, thinly sliced and diced
Glob of butter (okay...so my measurements aren't precise)
1 cup Arborio risotto
1 cup red wine
3 cups chicken/vege stock
Parsley
Parmesan cheese
In a side pot, bring the chicken stock to a simmer.
Heat the butter in a large pot. Add the onions and chopped up mushrooms. Cook the mushrooms and let the onions cook clear...Then add the risotto rice and stir with a wooden spoon. After about a minute, slowly stir in the red wine a little bit at a time. For the next 20 minutes or so, make sure to keep stirring the risotto and use a ladle to add a bit of stock at a time, which you will stir until absorbed and then add more.
At some point, I threw in some fresh parsley and at the very end I added in Parmesan cheese.
The 17th January was a Tuesday and happened to be my first week back in London, after having taken about 3 1/2 weeks of annual leave to go home to Washington D.C. / McLean over Christmas and New Years.
It felt so good to be back actually and I didn't even suffer from a hint of jet-lag (success!!).
My memory is a bit vague and I don't think anything particularly exciting happened that Tuesday the 17th... I went into the office for 9am and I had lunch in our office kitchen area with my friend/colleague Kathryn. I'm pretty sure I also had my new Kindle Fire with me - to read my current book The Paris Wife and to show it off a bit! Surprisingly, I really love this new Kindle.
That evening I stayed in the office pretty late to do some extra work I'm doing with the Policy Team and then basically ate and went to bed as soon as I got home.
Now, because I have zero photos to add from last week, I'm going to cheat by sharing a photo of the risotto I made tonight.
I've always shied away from risotto, but my friend Jasmine inspired me to learn how to cook it. After going to her house a few times this past fall and watching her whip up a delicious risotto recipe without hesitating, I decided that 'cooking risotto' would be my one goal for the Christmas break.
This one I put together as a variation off a recipe with pancetta that I cooked over the xmas break.
Red wine and mushroom risotto
1/2 pound mushrooms (chopped, but I quartered some to have bigger pieces too)
1/2 an onion, thinly sliced and diced
Glob of butter (okay...so my measurements aren't precise)
1 cup Arborio risotto
1 cup red wine
3 cups chicken/vege stock
Parsley
Parmesan cheese
In a side pot, bring the chicken stock to a simmer.
Heat the butter in a large pot. Add the onions and chopped up mushrooms. Cook the mushrooms and let the onions cook clear...Then add the risotto rice and stir with a wooden spoon. After about a minute, slowly stir in the red wine a little bit at a time. For the next 20 minutes or so, make sure to keep stirring the risotto and use a ladle to add a bit of stock at a time, which you will stir until absorbed and then add more.
At some point, I threw in some fresh parsley and at the very end I added in Parmesan cheese.
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