Text 16097, 72 rader
Skriven 2014-08-22 10:39:54 av Janis Kracht (1:261/38)
  Kommentar till text 16083 av RUTH HANSCHKA (1:123/140)
Ärende: I'm sort of still here
==============================
Hi Ruth,

>> > I'm typing this on Doc's; if it posts, it's fixed.
>>
>> It looks fixed then... :)
>>
> Seems to be.  Or at least un-broken.

Hopefully ... I know has put a lot of time into his system lately.

>> >> Sounds frustrating... hang in there, Sean is usually
>> > around here.
>> >>
>> > I've been Facebooking him too. It's a lot faster.
>>
>> I can see how it might be faster for you - I still don't
> use facebook though..
>> I browse around on google+ now and then though.. I'm not
> sure anymore which
>> monster is worse for privacy though (ha)

> I have a Google+ account but I almost never post anything.

Understand... I'm generally the same way.  I was able to talk to my niece this
month via google, and that was great.  She's about 25 or so, and her mom, my
oldest sister died last year of pancreatic cancer.  Anyway, last week my niece
sent me lot of my sister's jewelry, most collected from all over the world,
since she was a script supervisor in Hollywood before she died.  It was
wonderful to receive those items since I could remember Marilyn wearing many of
the pieces her daughter sent me.  What a thoughtful kid.

===Carnaroli Rice Risotto===
Lotus foods sells this rice, it is an organic cousin of Arborio, a short grain
rice that is great for creamy risotto.

I made this last night for dinner and served it with some talapia over spinach.

2 cups of uncooked Organic Carnaroli Rice 1/2 cup onion, finely chopped (about
3/4 cups) 1 1/2 tablespoon extra-virgin olive oil 1/2 cup dry white wine (since
I was out of white wine, I used maybe 1/4 cup
    lemon juice)
6-7 cups basic chicken stock or broth, heated to simmering in a large pot salt
and pepper to taste
1/2 cup finely chopped flat leaf parsley 1/4-1/2 cup fresh grated parmesano
regiano cheese 1 tablespoons butter

Heat the oil in a large heavy saucepan over medium heat. Cook the onions until
soft and translucent but not brown, about 3 minutes. Stir in the rice and cook
for 1 minute, or until all the grains are shiny. Add the wine and bring to a
boil, stirring often. When most of the wine is absorbed, add 1/2 cup broth.
Cook the rice at a brisk simmer, stirring steadily. When most of the liquid is
absorbed, add another 1/2 cup broth. Continue to add the broth 1/2 cup at a
time until 6 cups are used up. If the rice is still hard, add 1/2 to 1 cup more
broth. Stir in the parsley the last 3 minutes. You'll need about 23 minutes
cooking time in all.
Remove the pan from the heat and stir in the cheese, butter and salt and pepper
to taste.
If desired, salt and pepper to taste.

http://www.lotusfoods.com/Organic-Carnaroli-Rice/p/LOT-105109&c=LotusFoods@Orga
nic [wraps]
===

This recipe is different from standard risotto I've made with "arborio" rice,
as it really makes a difference adding the broth only 1/2 cup at a time.


Take care,
Janis

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