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Dec. 6th, 2002 09:10 pmYesterday I decided not to walk - dancing instead, in my boots. They fit better than the last time I tried them on, which was good.
Jesse suggested Cheng Du for brunch today. Afterward I walked 3 laps before class.
Tonight I created a risotto-like dish to go with the sea bass Jesse's had in the freezer at least 2 years. The combination was pretty good. The broth for the rice started as 1 can Progresso veggie soup, some garlic, & a healthy handful of fresh rosemary in the blender. A few minutes on "liquefy" later, I poured the soup into a pan, stirred in a couple cans of hot water and brought it to a boil before adding a couple cups of rice. When the rice was about done I added some veggies, sliced mushrooms, oregano, and basil. I'd have liked some Parmesan to go on top, but we're out.
While I was doing the risotto, I had the sea bass marinating in lemon juice. I cooked it in olive oil with a helping of garlic powder & fresh ground pepper.
Tomorrow I'm hitting a grocery store (we're out of eggs, too, and cheddar, and I'd like some fresh fish one day for dinner...) and we're working the![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
gaiaconsort show in Marysville.
In the meantime, I'm vegging out and reading Nikki's journal. (Nikki, aka Jet Wolf, is the co-creator of As If!)
Jesse suggested Cheng Du for brunch today. Afterward I walked 3 laps before class.
Tonight I created a risotto-like dish to go with the sea bass Jesse's had in the freezer at least 2 years. The combination was pretty good. The broth for the rice started as 1 can Progresso veggie soup, some garlic, & a healthy handful of fresh rosemary in the blender. A few minutes on "liquefy" later, I poured the soup into a pan, stirred in a couple cans of hot water and brought it to a boil before adding a couple cups of rice. When the rice was about done I added some veggies, sliced mushrooms, oregano, and basil. I'd have liked some Parmesan to go on top, but we're out.
While I was doing the risotto, I had the sea bass marinating in lemon juice. I cooked it in olive oil with a helping of garlic powder & fresh ground pepper.
Tomorrow I'm hitting a grocery store (we're out of eggs, too, and cheddar, and I'd like some fresh fish one day for dinner...) and we're working the
gaiaconsort show in Marysville.In the meantime, I'm vegging out and reading Nikki's journal. (Nikki, aka Jet Wolf, is the co-creator of As If!)
