Dyed in the Wool Handmade

In an unprecedented act of thoughtfulness, Jeremy completely surprised me today with a Simpsons-themed card that insinuates he wants to see me naked, and a Nintendogs game for my DS!

My contribution to Valentine’s Day will be risotto with mushrooms and parmasan. I’m adding mushrooms to Mary Ellen’s fabulous risotto recipe. I used this recipe the first (and only) time I made risotto and it was amazing. One day I’m going to have to try adding the black truffle oil, but next time I’m going to make it with bacon and smoked gouda.

Alex has gone for the weekend to my mother’s house, which leaves us with a quiet day to ourselves that we’re going to try to enjoy. This is the weekend the drive-in closes so we’re making a point to go; since we don’t have Alex with us we’re going to finally see Tropic Thunder and Pineapple Express. Or we may join our friends and see Burn After Reading instead. We don’t have to decide until we get there.

Once again I’m posting about food. I’ve been cooking a lot lately, trying new things, so my focus lies there right now. Today I’m going to make Eggs Florentine for a very late breakfast, which is something I’ve never tried before, neither to eat nor to cook. I looked up a couple of recipes to get an idea of how it’s supposed to go, and then I’m going to wing it from there. Basically I’m going to sauté some spinach, poach a few eggs (eek!), layer them in a square pan, pour on some white sauce, sprinkle gruyère on top, stick it in the oven for a few minutes, eat. Nothing fancy and no potatoes. I am very intimidated by poaching eggs.

On the fibre front I’m going to try to find some time to spin today. I haven’t done any spinning in a surprising amount of time. I’m a bit scared to sit down at the wheel to find I no longer know how to do it! I’ve got some BFL that I dyed ages ago on my Rose right now, in pale yellows and blues, in the process of becoming a 2-ply.

Last week I mentioned that I was making pasta with a portobello mushroom cream sauce. It was spectacular. I tried to take photos while I was cooking but the lighting in my kitchen is awful. I need to figure out how to shoot food while it’s on the stove.

Anyway, even though I can’t entice you with any photos, I can still (vaguely) tell you how I made it. I cook for three people on a normal day, and I only measure when I bake, so this is not really a recipe but rather a guideline. If you’re cooking for two or four, just add a little less or a little more of whatever.

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Bon appetit!