|Toasting the arborio and farro before adding in wine and stock|
1/2 c. arborio rice
1/4 c. farro
4-5 c. stock- can be chicken, beef, vegetable- and could be a little more or less
1 c. dry white wine
2 Tbl. olive oil
1/3 c. ricotta
Salt and pepper to taste
Piave, or another hard Italian cheese for shaving over
Vegetables for roasting: I used eggplant, zucchini, chayote, and cherry tomatoes- chopped
4-5 cloves unpeeled garlic
1 tsp. fresh thyme
1/2 tsp. rosemary
1. Preheat oven to 425. Chop up vegetables and then toss with 1 Tbl. olive oil, salt, thyme and rosemary and lay out flat in a baking dish. Bake in the oven for 30 minutes- vegetables should be browned, but not blackened. Keep baking and checking at 10 minute intervals until done.
And I guess I haven't really had a dear diary post in a little while because I wouldn't even know where to begin. The summer's going out with a bang and I'm down to taking it a day at a time. There are a lot of things on my mind lately but I feel like it's too much or too early to process, so I'm just keeping my head down, staying happy, looking forward to vacations and visits and friends, and letting everything else work itself out with time.
Also, big congratulations to my youngest (and littlest) cousin Katie on the birth of her little boy, Jaxson, today. Such a unique and great way to keep a family name alive (Jackson is my Mom's- and her Mom/my aunt's- maiden name, and with only 4 girls, they were the last Jackson's of that line).