Lest I ever forget what my "real" life is like, here's a little reminder. Below is a list of all the stupid things I've done just today (and it's only 4 pm)
- dumped my full coffee cup all over the counter and cooktop. and it was "splurge" coffee, too, doctored with heavy cream.
- went to finally fold the load of clothes from a few days ago, and found them wet (and now stinky) in the dryer. Yay. Rewashed those....
- thought it would be fun to let the kids play outside while I potted my new geraniums. Jacob thought it was fun, too. He scooped up potting soil, put in the pot, and dumped the pot over his head. Not just once, either.
- bath day. Not really a stupid thing I've done, but Jacob did pee standing up in the tub (with Jordan in there) and was ENTHRALLED by the stream of urine coming from his body and splashing in the tub.
- learned that my effort to keep a minimum $500 balance in my business checking account, to avoid the monthly service fee, has been in vain. It's a $1000 minimum.
Happy Friday!
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Summer Vay-Cay 2010
Kropka family updates from our new home in the ABQ.
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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
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