November 25, 2008
So the move is ovah, and now we are residents of the bustling metropolis of Almonte! Now I have a real office, and a whole room just for sewing! Productivity is about to go way up, right? : )
I somehow lost my camera in the move, so I can’t post pictures, but it is actually a winter wonderland out here – we seem to be out of the heat dome of the city, so more snow falls and it stays longer, and it looks GORGEOUS! I shoveled last night and this morning. : )
Also – its about time for a song of the week! Song of the two weeks I guess…. This one has been sticking in my head pretty consistently, and maybe you’ve already heard it because its supa catchy, but WAIT – its a remix. Its not that I don’t like the original, but I like this remix more – its less polished and more raw, and more electronic definitely. I actually like a lot of DiscoTech’s remixes better than the originals, but I’m a jerk like that. Anyhoo – check it out:
The credit train is pretty complicated… I heard it on the Hype Machine, but the blog post came via Pretty Much Amazing, and the song is by T.I., but the remix is by DiscoTech. Blerg. Enjoy the mess! Delicious mess. And now, back to work! Must find camera… And cross country skis…
November 10, 2008
I know, I know, this is my second risotto, but hey, ’tis the season for rib-stickin’ hearty goodness, AND for squash, so its kind of an obvious choice, right? This is adapted from a cookbook of side dishes called “By My Side” which I loved, as I would eat side dishes as main dishes every day if I could. So voila!
Butternut Squash Risotto
- 1/4 cup olive oil
- 1 cup chopped Onion
- 1/4 cup chopped fresh Thyme (or 1 tsp. dried)
- 2 Tbsp. chopped fresh sage (or 1/2 tsp. dried)
- 2 cups cooked squash, cubed
- 2 cups Arborio rice
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- 2 Tbsp. Brown Sugar
- 1/2 cup white wine
- 1/2 cup sherry or calvados (I used beer?)
- 5 – 6 cups hot stock
- 1/2 cup grated parmesan
- Salt and Pepper to taste
- In medium pot, bring to simmer 6 cups of stock.
- In a large pot over medium heat, saute onions in olive oil until soft. Add thyme and sage and stir. heat 1-2 minutes.
- Add squash and rice, stir until well coated. Add cinnamon, nutmeg and brown sugar, saute 2-3 min. Deglaze pan with wine and sherry, reduce 2-3 minutes.
- Add stock 1/2 cup at a time with 1 Tbsp of parmesan & salt and pepper.
- Repeat until rice is cooked. Move rice around with spoon, so it will absorb maximum liquid. You may need to use a flame-tamer or ring if rice is sticking.
- When rice is creamy and soft outside with a little starchy bite inside, you’re done!
This is a pretty easy and delicious risotto, I hope you enjoy it!
November 10, 2008
Now you can make your OWN custom hat – yes, its a totally new level of custom. A customer approached me for a hat pattern, and I thought that it sounded like an interesting thing to try! And here we are:
It comes with pattern pieces and instructions, everything you need to craft your very own Hoboski Hat! Check it out at my etsy shop! Thats all for now. Moving on…