The week in review...

With it being a holiday weekend, I have purposefully stayed away from the computer and spent time with family and friends. So I was not really prepared with a blog post for today. But that is easily enough rectified with a recap from the previous week and sharing a tasty recipe.

One of the highlights from the last week was a phone chat with my blog mentor, Donalyn, from dlyn. We were introduced by Kristen over at Dine and Dish, who as mentioned previously, provided a unique opportunity through her Adopt A Blogger project. We chatted for a good while and got to know each other a bit better and she shared some more suggestions on how I can keep building a successful blog.

Another highlight of my week was my DH, JJ, worked from home for a few days while our car was in the shop (we were rear-ended last Saturday and had to get the bumper cover replaced). With him home I had wonderful company and it provided me with a willing taste tester for several recipes. I am so fortunate to have someone in my life who is my best friend and feels the same way about me.

I also suffered through my annual "well woman" exam. I haven't received the results from my testing yet, but I haven't heard anything from my doctor, and he is really good at following up if there are any issues I need to be aware of.

I can only hope that all the women who stumble across this blog take the time to get a complete check-up yearly, including a mammogram. After my Mother's breast cancer diagnosis, it really hit home for me and my family. I believe early detection is our best means of defense! So please take care of yourself and don't put off such important measures as self-breast exams and yearly check-ups by your doctor.

Hard to believe I have taken a whole week off since making any cheese! I was on a roll, making a batch of fromage blanc every few days. Plus I hosted two groups of friends where we made ricotta and stretched mozzarella curd. I am now starting to jones for more cheesemaking. Perhaps I will call up Chef Tom at El Centro and see if he is ready for an advanced hands-on cheesemaking day with me. It doesn't hurt to ask!

Last night we met up with my sister, Lisa, and her husband, Kenneth, for dinner and a movie. We went to dinner at one of my favorite restaurants, Fadi's, where I got my fix of hummus, couscous, and pita bread. As always, it was delish! Following dinner we headed to a showing of Star Trek. Oh my! That is now in my top 5 movies of all time. It was spectacular! The effects were great, the story was tight, the characters and the actors who played them were spot on...just overall a great movie. I highly recommend it to anyone who is looking for a great movie to see.

And finally, before sharing a simple one dish meal with you, today is Memorial Day. Please take a moment to remember the men and women who serve in the armed forces to ensure your freedom and personal liberties. We certainly are fortunate because of these brave people who have put put their lives on the line for our protection. God bless America!

Simple Risotto with Ham and Spring Peas (from Smithfield.com)
Serves 4



1 cup ham, fully cooked and cut into 1/4" dice
6 cups low-sodium chicken stock
1 stick unsalted butter
2 tablespoons olive oil
1/2 cup yellow onion, finely diced
2 garlic cloves, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine, (optional)
1 cup frozen baby peas, thawed
1/2 teaspoon finely grated fresh lemon zest
1 1/3 cups finely grated Parmesan cheese, divided
3 tablespoons finely chopped fresh flat-leaf parsley
Salt and pepper to taste

In a medium saucepan, bring the stock to barely a simmer. In a large saute pan melt butter and olive oil. Add onions and garlic and cook until softened. Add rice and cook for 1 minute stirring occasionally (do not skip this step). If adding wine, add it to the pan now and let simmer, stirring occasionally until well absorbed into the rice. Ladle in 1 cup of the simmering stock to the pan and stir constantly until the broth is absorbed. Continue simmering risotto and adding stock 1/2 cup at a time. It is important to stir constantly and let each addition of stock become fully absorbed before adding the next. This makes for a creamy rice. Keep adding stock until rice is just tender and creamy. You may not need to use all of the stock. This process takes about 20 minutes of constant attention and stirring. Finally stir in the peas, ham and one cup of the Parmesan cheese. Salt and pepper to taste. If necessary, use some of the remaining broth to thin the risotto. Serve immediately. Garnish with chopped parsley and the remaining 1/3 cup of Parmesan cheese.