After a whopping FOUR requests to revive my food blog…I think I’ll give it another try. (haha)
My kitchen, like my life, has changed massively since I last posted. Over the past six weeks, DH and I have:
- Found out we were moving, again.
- Found out that our move was on short notice, again.
- Moved. (At least this time it was an upgrade!)
- Gone on separate vacations to visit various family members
- Returned to work, only to receive the dreaded layoff notice
- Fought off a nasty head cold
- Dealt with new medications for asthma and a weird imbalance that makes me respond poorly to stress-related adrenaline, and the havoc those medications wreak on my body
- Interviewed for two positions, and accepted an offer from one of them
- Started running again
- Started the new job
- Gotten set up for DH to start grad school (next week!)
- Realized that I can’t take classes this semester with the new job
Through all of the chaos, I’ve somehow managed to keep my head up and keep cooking. Food has sort of been my constant – No matter how much life throws my way, I can always cook something fantastic and make myself (and DH!) happy. I’ve fed my family, friends, and through some pretty darn good pictures (if I do say so myself…), I’ve fed my Facebook friends list.
Food from the past few months:
In order, left to right: Fruit pizza with cream cheese frosting, prosciutto and poached egg bruschettas, spinach and feta stuffed peppers, goat cheese and walnut stuffed figs with honey balsamic glaze, tilapia with mango salsa, BBQ mustard pork tenderloin with warm bacon slaw, potato leek soup with smoked cheddar, and last but not least, the sweet corn risotto that I made for dinner this evening. (Click the images to see them larger)
I’ll leave you with the sweet corn risotto recipe, which I borrowed from Restaurant Widow, with two tiny changes: more wine and cayenne pepper instead of pepper flakes. I picked this recipe for a totally nerdy reason: she mentions Harry Potter, and, IMHO, anyone that loves Harry is good stuff.
Good night 
