In desperation
Ok. She's not really my cousin. She is D's cousin. She comes every summer with her two gorgeous kids and they stay for about two weeks. My cousin is an inspiration. She is a prominent woman in the UK who has become a real role model for many women of colour (any colour - thank you!). She is not only a well known lawyer but she also is involved with many charities and does public speaking regularly. Total superwoman. Did I mention that she also has two gorgeous kids? When she is here we do crazy amounts of stuff. Canada's Wonderland, the ROM, the EX, cottaging (newly added this year) AND we always make sure that we have one day all to ourselves.
We really hit it off when we met 8 years ago. She is someone who not only shared my champagne obsession (begun by D's father) but encouraged it, fed it even! Who's going to have a problem with someone like that. We discovered though that we just clicked and it's been like that ever since. It's like I have another sister. Our 'Ladies Who Lunch' Day always involves lunch (this year at 'One') and champagne and coctails (yes, I know), shopping (think Chanel, Prada, Tiffany's - and I'm not joking, please note that I am only window shopping and watching my cuz have her fun) and lastly a mani/pedi. Crazy.
She and her two gorgeous kids have flown back to London today and I'm sad. We filled her with her favourite Buffalo Chicken wings last night and sent them off. Very sad. I love when my sisters come but it's so hard when they leave. Comfort food had to be in the line-up today so I turned to Risotto. How much more comforting can creamy, cheesy rice get... just add bacon.
Comforting. Now if only I had a glass of champagne...
Creamy Bacon and Chard Rissotto
(makes a lot - just enough to drown your sadness - for about 8)
5 cups hot stock (chicken or vegetable) - I used just under 5 cups
2 cups risotto rice
1/2 cup of onion, sliced and chopped very thin
8 strips of bacon, cooked and chopped (biggish pieces)
3 cups (give or take) of chard leaves, chopped thin
1/2 - 2/3 cup parmesan cheese
dash of cream if you wish (I wished today!)
In a large, heated pot. Melt a dash or two of butter and saute the onion in the butter for just a couple of minutes. Add in the rice and saute the rice for a minute or so. Making sure that the rice is completely covered with butter. Begin by adding just enough hot stock to cover the rice. Stir continually until each cup or so of stock gets almost absorbed by the rice. Always make sure that the rice doesn't get dry enough to stick to the bottom of the pan. Once the rice is almost ready (ie. once you are almost at the end of the stock) add in the chard and let it cook with the rice for a few minutes. It will wilt in the rice. Once wilted, add in the parmesan and bacon. Mix it all well. Check the taste and see if you need to add anything. Add some more liquid (cream or wine) if you wish. If you have leftovers then you will probably need to add more liquid when you reheat it.
Drown yourself in the comforting, creamy goodness.
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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