Photos and Risotto

9.24.2018 10:47 PM
New York City apartment
[I don’t think the default metadata is working on the blog.]

I’m having more fun with photos tonight than writing. I’ve been digging into the archives. I went looking for photos of Zach.

It’s been an emotional day. Looking back over the whole thing, I have a very clear realization:

Waking up next to David is the best.

I hope I still get feelings like that – moments of appreciation – when we’ve made it deep into the future.

Today had me thinking about deep into the future. Nothing is guaranteed.

On my commute to work (-it was good to be back-), Kristin messaged me. I learned about the sudden death of a friend and former coworker from UConn Outdoors, Zach. Last week he’s congratulating me on my wedding, this week he’s gone.

I also found this photo of my grandparents. I lost my grandma this month last year, and my grandpa in the following spring.


Grief is a strange thing. Grief. Is that the right word to describe it?


On a different note, David got extra communication points on the husbometer today. He came to me about messaging with his former long term girlfriend.

That conversation was preceded by a team-cooked dinner, David cleaning the kitchen, and a boosterino from the internet guy (ethernet speeds now up to 430mbps). We gave the Spectrum guy a beer and a small batch of risotto.

David says there’s two schools of thought when it comes to making risotto:

There’s the people who believe you need to babysit it the whole time, like 45 minutes stirring it. OR – you “just put everything in like rice pilaf”.

(He says there’s two schools of thought, and he’s in the latter… but really, we spent 45 minutes babysitting the risotto.)

Here’s the lazy man’s version of the family recipe:

  1. Pre-slice your vegetables. Because you’re smarter than the cook that wrote this.
  2. Brown the uncooked risotto rice in butter. For a medium-normal sized pan, that’s like 2 tbsp of butter. Take your time with those grains. Low heat and lots of love is where it’s at (where “lots of love” means attentive, well-paced stirring – with intervals of rest for browning).
  3. Is it scrumptiously golden? Ay? Good work. Now it’s time to add your (WARM-ROOM TEMP) white wine ration. We did about half a water bottle’s worth.
  4. Now let that wine evaporate and get some vegetables cooking in another pan. You’ll add those to the finished risotto later. Bonus points if the veggies are from your garden, or your family’s garden. (We gave our veggies a little water to prevent from sticking, and then later added a little oil. Not sure what this method of cooking is called.) Take care of it until the risotto is done.
  5. Hungry yet? Too bad. Let that bad boy cook. Start adding (warm-room temp) broth to the risotto once the wine has evaporated. Keep doing this gradually as it evaporates off or gets absorbed. The rice will start to poof. You will be stirring and adding broth for a little while, so feel free to crank some jams and chill. How much broth will you add? I’m not entirely sure, but David seems to be of the disposition that there is never enough broth for the recipe. So best have a lot on hand. Like at least a carton’s worth.
  6. Eventually you will taste the risotto to see if it’s done. You won’t know what done tastes like, so you will ask your husband. He will ask you if it tastes crunchy and you will respond indecisively and use that as an excuse to try another bite. You will tell him “kinda”. And he will tell you it’s ready and try a bite for himself.

Voila! Ingredients: risotto rice, butter, (room temp) white wine, vegetables, (room temp) veggie broth. Random water and oil, also.

Post edited 9.25.2018 to exclude some parenthetical commentary of the scorched earth tone, paragraph 8.

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