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I probably shouldn’t admit (on a food blog of all places!) that up until a few weeks ago I had never attempted to make risotto. I was nervous about timing (it’s a weeknight!), about the main ingredient being rice (#bloodsugarissues!), about the white wine I was supposed to save for the recipe… You see? It was a bunch of excuses and not based in reality and in true Elizabeth Warren fashion, if the game recipe is rigged, you fight back.

Easy Mushroom Risotto Recipe, slightly adapted from this recipe here


1-2 cups of fresh mushrooms (*typically sold in about 6-8 ounce packs, if you’re looking to go ‘veggie heavy,’ you could even more)
6-8 cups of stock (veggie or chicken, it will depend on how quickly your rice absorbs the liquid, you will need two 32 ounce boxes for 8 cups)
1 onion, roughly chopped
2-3 cloves of garlic, thinly sliced
2 cup rice (brown, white, Arborio* a short grain rice typically used in risotto, it all works! shh… don’t tell anyone I said that)
half bunch of parsley, chopped
few lugs of olive oil
salt and ground pepper to taste
*optional: 1 bunch of asparagus, see leftover note
*more optional: cup of Parmesan cheese


For your broth:  In a medium sized saucepan heat 6 cups of broth over medium heat. You’ll let this get nice and warm while sauteing the onion and garlic, till it’s steaming but not boiling. If it starts to boil before your onion/garlic/mushroom process is done, remove from heat and set aside (don’t want to lose a bunch of liquid to evaporation!).

For the risotto mixture: In a good sized saucepan over medium heat (or another pot type, I used a Dutch oven because my one saucepan was heating the broth, still worked!), add a bit of olive oil and cook your onion bits. Stir around until they start to turn translucent, and garlic slices, and then add mushrooms. Stir together until mushrooms begin to soften (don’t let the garlic burn), and add rice. Scrape up any brown bits with a wooden spoon, and mix the rice around for a few minutes.

Combining the two: Add broth to onion mixture: slowly ladle in about a cup of liquid at a time (if you don’t have a ladle: I used a measuring cup to scoop the broth in). Keep heat at medium, and let rice absorb each cup of liquid at a time, gradually adding more once absorbed. Stir fairly often, watch the liquid. After about 15 minutes, taste test the rice, continuing with the taste/more liquid/absorb liquid until the rice is cooked.

Garnish with chopped parsley, or mix it in, mix in asparagus and/or Parmesan cheese . . I cooked the asparagus and a chopped red onion the next day, mixed it in, and voila! Day two awesomeness.

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That weekend I spent with my iPhone and Photoshop feeling like a professional photographer. . (Some pictures are from last week, not the weekend, but I didn’t think ‘Last Week AND Weekend Pictures!’ was as catchy.)


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In my dreams there’s a week that exists without Monday. There are the Tuesdays for trash pick ups and slightly less painful return to the ‘real world’ feelings with time to make lists, start diets, kick coffee habits (not in fact, one I could ever sign up for), recycle more, volunteer more, etcetra. I spend the majority part of Monday morning convincing myself that all the feelings I’m feeling aren’t real (negativity!) and I spend the rest of Monday hoping to be transported to at least Wednesday evening where the routine of the week glides gently in . . . the dramatic thoughts of I hate my entire life slowly dissipating.

I meant to post this on Monday and it is now Wednesday Friday, so . . amiright? In an effort to make Mondays less painful, I made a basic spaghetti sauce on Sunday night that was the perfect reheat leftover concoction the next day. It was also the perfect meatless Monday dinner!

Lastly, (power of alliteration aside!) really, fake holiday gods? We’re supposed to go green and healthy on a Monday?

You guys, let’s fight back:

Easy Spaghetti Sauce, serves about 4, adapted from Jamie Oliver’s Food Revolution


1 28 ounce jar of diced tomatoes (or 2 jars, for a more tomato-ey consistency)

1 onion (red or white), roughly chopped

1 Poblano pepper, thinly sliced (I left in the seeds for flavor, wasn’t too hot!)

3-4 good size cloves of garlic, thinly sliced

1 bunch of basil, thinly sliced

bit of olive oil

optional: Parmesan cheese

you will also need: spaghetti noodles, or other pasta


Heat a bit of olive oil in a medium sized skillet and add your chopped onion. Stir around for about 3 or 4 minutes until they start to become translucent, add garlic slices and cook for another minute. Add in pepper and cook pepper/garlic/onion mixture until the pepper starts to wilt, but don’t let the garlic burn. Add jar of tomatoes and mix with the mixture, and stir/cook until it starts to boil. Reduce heat to simmer, and let cook for another 10-15 minutes (the longer it cooks, the thicker it will get). . Add half the basil strips to sauce a few minutes before it’s done. Spoon over noodles, garnish with remaining basil and Parmesan or cracked pepper or both!

Happy Friday!

roasted mushrooms, corn, poblano peppers and cojita cheese taco: mid work day (food truck) lunch!



It’s Ana and I on the phone. We’re chatting like best friends do: she’s retelling cool Manhattan city stories, I’m rehashing suburbia married ones from an area that demands $1,000 per square foot. Here in California, the sun is out and it’s almost 80 degrees. It’s April. I’m walking something called the Stanford Dish and its  Saturday, she’s across the country with the buzz of NYC life in the background. We’re wondering aloud why no one warned us about the torturous decade that is YOUR 20s.

Me: Everyone says, ‘Watch out for high school, high school sucks! Then you grow up though, so just wait…’

Ana: I agree! High school was awesome when compared to. .

Families and fit people wearing iPhone headphones pass me, I’m pretty sure I’ve seen a few people twice. Are they lapping me? I start jogging and it seems easy when distracted in this therapeutic conversation.

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I shared this photo on Instagram earlier this week but . . can you blame me? These pooches.

burrata garlic pesto

Probably one of the best sandwiches I’ve ever had at a small pop corner shop at a small town farmer’s market. Garlic. Burrata. Pesto. 

chinese chicken

My favorite comfort meal recently, sweet potato fries with chipotle aioli and a crunchy Chinese chicken salad. 


Your Friday feel good cry, touching story of One Man Become’s Another Hand, Feet and Family

Man struggling to finish novel, suffers crippling panic attacks, then discovers surprising remedy: The Trick of Life

Bon Appetit reader’s 48 recipe favorites

$100 grilled cheese in Chicago

Grilled cheese party ideas

Upcoming (Sunday!) series premiere of Showtime special docu-series, Years of Living Dangerously

On Colbert’s departure from character, replacing David Letterman

These leopard flats

Corner store food plated fancy!

Finally! My deepest gym question answered: Walking v The Elipictal Machine

Easy weeknight meals

More weeknight meals to inspire you

Ways to Control Dreaming

11 cocktails to get your Spring buzz on

Interesting comparison of Bay Area grocery delivery services

20 books that are as great today as they were in the 90s

Gorgeous and delicious looking dairy free ice cream 

For those of not there . . watch Coachella Day 1 live

How Rwandan Women Got Their Power

Restore your faith in humanity: here and here

What I’m thinking for an Easter ham: Virginia Baked Ham