We've been in the ABQ for just a little over two years, and it is finally starting to feel like home. I'm a homebody, so this is very important to me. I know I really give New Mexico a hard time; I'm very critical of many aspects of the culture here (high crime, poor schools, lack of focus on education, you've heard it all before from me...). But, I like it here, too. And, for better or worse, it is home.
Anyway, here are my musings on why I think I finally feel at home here (and that's a good thing)
- this is where I got to be a stay-at-home mom
- we had a new baby here, so now I'm attached to Jacob's birthplace as I am to Jordan's
- Jordan started preschool here
- I was able to really make this house MINE
- I'm starting a business here, so I feel a link to the community in a way that's really new for me
- we'll probably be here a while. Jamie's job is very secure, as jobs go. So, this will be the city that my children will probably always think of as home. Until they have children. Home is where your children are.
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Summer Vay-Cay 2010
Kropka family updates from our new home in the ABQ.
Other Kropka Links
What's Cookin'
Fall Risotto
Risotto recipes are a real pain to write out, so I'm going to assume if you're willing to try a risotto recipe, you already know the basics. Here's my latest twist on one of my favorite dishes. You mix in to the basic recipe:
- large onion, well carmelized
- half head of garlic, roasted at 400 for 1 hr, w/olive oil
- package of cubed frozen butternut squash, cooked on the stove in a little stock
- chopped fresh sage fried in butter
- splash of Chardonnay, which pairs awesomely with this meal (I like Clos du Bois)
All of my risottos use top quality organic chicken stock (std sodium, but I never add salt to the recipe), olive oil AND butter, and are finished with half-and-half and parmesan. It is soooo good :-)
Risotto recipes are a real pain to write out, so I'm going to assume if you're willing to try a risotto recipe, you already know the basics. Here's my latest twist on one of my favorite dishes. You mix in to the basic recipe:
- large onion, well carmelized
- half head of garlic, roasted at 400 for 1 hr, w/olive oil
- package of cubed frozen butternut squash, cooked on the stove in a little stock
- chopped fresh sage fried in butter
- splash of Chardonnay, which pairs awesomely with this meal (I like Clos du Bois)
All of my risottos use top quality organic chicken stock (std sodium, but I never add salt to the recipe), olive oil AND butter, and are finished with half-and-half and parmesan. It is soooo good :-)
Kropka Family
Summer Vay-Cay 2010
1 comment:
I have to wait TWO YEARS before I feel this way? :) Glad you have put down your roots. We'll be seeing you as soon as we can! Barring cavities and our well water pump going out!
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