Risotto is one of my favorite comfort foods even though it takes a lot of stirring to get it right. This one was made with homemade chicken stock, locally grown Kale, mushrooms, leeks and garlic, plus Parmesan cheese from Glen Canyon Creamery.
The bread was my first loaf using my new bread making book. Mark had told me that each batch is a bit different. The second loaf was denser but still delicious. Probably won't bake the third batch until tomorrow.
So that's Week 12. Taking Mark to the airport soon. Then Super Bowl festivities with friends.
I'm an Aquarius who was raised a Roman Catholic in Minnesota. I've managed to overcome the religion and the state. I've lived in California for 40 years. I retired in 2007 and became a quilter and appliquer. Never thought I would find the medium that would let me express my artistic feelings. I love vivid color. In addition, I'm a locavore, foraging for food to keep my husband and me healthy and to help local farmers. I live in Northern California on five acres.