Boiled and Baked Long-Grain Rice - pg. 101
Then we went to Borneo. Which was wonderful, enlightening, fun, and just basically a swell trip. We had a few days in Singapore on the way. I love Singapore. I want to spend 2 weeks in Singapore. Then we went to Ft. Smith Arkansas to spend Christmas with Randy's mom and step-father. Then we went to Bakersfield to see Randy's brother and his wife and their twin college freshman sons. Then we went to San Francisco for a business meeting. Okay, Randy conducted business, I shopped and played and ate. And, we've had to give our oldest cat, Maizie Jane Valentine, a lot of extra care and attention to deal with her severe arthritis -- she's doing a lot better now on gawd-awfully expensive narcotics. Well, heck, I would be, too.
Meanwhile, back at the range.... I've been a faithless lover. I haven't cooked much and haven't pursued my Alice Waters TAOSF project. OTOH, I have made Alice recipes that I've made before. And I've played "Chopped" in the kitchen, cooking from the frig without recipes. And I've played around with my Crock-Pot slow cooker and America's Test Kitchen Slow Cooker Revolution cookbook, both of which I LOVE.
Tonight! Tonight! I'm back at it. I made Boiled and Baked Long-Grain Rice. Doesn't sound like a big deal, I know, but I gotta tell ya I've NEVER been able to make rice. Ever. I've always made Randy make the rice because following the directions on the backs of the rice bags has never ever worked for me. I've always ended up with gummy messes. Now I've made rice with all 3 of Alice's methods and every single one of them has yielded the fluffy rice of my dreams. Now Randy makes ME make the rice! (Lately, his rice has gone down hill. Sorry about that, Dear Heart.) I topped the rice with a "Chopped" dish: left over shredded chicken and fresh chopped broccoli in a sauce made of chicken sauce from the originally cooked chicken (in the Crock-Pot) with a big shot of very spicy fresh salsa finished with a bit of hickory smoked salt. It was really good!
So, it's a new year. I've been very productive in my studio in 2012, and now I'm back to TAOSF and blogging about it.
104 recipes completed; a mere 201 yet to tackle
2 comments:
Hooray for yummy rice! I loved the rice salad recipe you sent me, though I changed it up quite a bit. I don't do peppers, so I used sundried tomatoes. I also used a wild rice blend, and substituted red wine vinegar for the sherry vinegar. It was so yummy that I ate it for lunch every day until it was gone!! I'm going to try substituting a different cheese next time, as the Manchego is a little cost prohibitive for my budget.
I just found your blog and will follow it. Do you read mine? Expect to be featured in it after the workshop
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