I don't have any food restrictions. I am not a vegan, vegetarian, locovore, non-dairy, non-carb, low-sodium, or anything. However, if I am given a choice, I will chose organic, and I love it if its locally grown. I only buy hormone free foods at the market, but I confess that I have no idea what's in my In and Out hamburger or where it comes from. I am not picky, but there are a few things I dislike, like raw peppers, eggplant, and asparagus - yuck! And there are some things I avoid like ice cream - I wish I could eat it, but I can't - it is no longer my friend. I love milk chocolate and guacamole but not together. I do think that most things are better with cheese.
My work bench and computer space are located in my home studio, which is in my kitchen, so I always have access to snacks while I'm working. I try to keep fresh fruit on hand for snacking. Todays choice is cantaloupe. I also always have a pot of coffee going so I can have it throughout the day - I like it hot or iced and I also often splurge on fancy latte drinks from coffee stores when I am out and about. I usually have a coffee cup and a cup of water within arms reach of my workspace, but I don't snack while working because salty, greasy, and sticky fingers don't work well with what I am doing.
My husband, Patrick is the breakfast chef of the household. Weekends and holidays we have "real" breakfast, but the rest of the time, it's toast, cereal or frozen waffles. I like to cook meals, but don't usually have time for anything elaborate, so I make a lot of things that are fresh, but half-done from the store - like tortellini from the fresh pasta aisle with broccoli pesto (over-steamed broccoli with brown butter). Occasionally I feel like something that will take some time to make and is super yummy. I made this recipe up and its great on a cold day:
Risotto with Everything:
1 cup arborio rice
1/3 cup minced shallots or small onion
1 cup white wine
1 carton of chicken or vegetable broth
1 package of crimini mushrooms
butter
olive oil
salt & pepper
1 cup of frozen peas
1/2 - 1 cup grated parmesan or romano cheese
leftover cooked chicken, or vegetables
Slice mushrooms and saute in a little butter or oil with salt and pepper - set aside. Over medium heat, add 1 T. butter and olive oil to cover the bottom of a heavy sauce pan. Add shallots to pan and cook until translucent. Add arborio rice and toast, trying not to burn the shallots - You may want to lower the heat a little. Add white wine and stir. When the wine has been absorbed into the rice, begin adding broth, one cup at a time, stir, and wait until the broth is absorbed until adding another cup. You might not use the entire carton of broth taste it to check. With the last cup of broth, add the frozen peas. Add the reserved mushrooms and cooked chicken or other cooked vegetables available. This is where the "everything" portion comes in. While the rice is cooking, I rummage through the fridge and pantry looking for leftovers. Last, add the grated cheese. Let it cool for a couple of minutes or you will burn yourself. Dig in!
I wish I had a photo of the Risotto to show you - I may add one later.
*UPDATE* here's the promised photo: :)
Click to see what others are blogging on this topic:
caitlyn/discomedusa http://discomedusa.typepad.com
Lauren/Creative Dexterity http://www.creativedexterity.com/Blog/Blog.html
Maria/Fluxplay Jewellery http://www.fluxplay.blogspot.com
Beth Cyr http://bcyrjewelry.blogspot.com
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