SMALL BITES….Adventures in Downsizing.
Jan Kinzel
Where do I belong? …The other day I had a block of undedicated time while sitting at the computer. Just for fun I pressed the Google Earth site. I zoomed all over the world! I began with India because we were going to dinner that night with the last Indian young man from his group to remain here at the hotel. The others had returned to India over the last couple of weeks. We had shared many delightful conversations over the months they were here.
I wanted to look at Iceland to see if there were populated places other than Reykjavik – there were, lots of them. Next, I ‘toured’ the entire Middle East and looked at the total geographical picture of all of the areas which are in such conflict today, and for many centuries before. I thought about the wars and ways of life in those places and the hardships endured by so many, including our own soldiers who are trying to defend against the tyrannical lifestyles forced on so many people. I saw all of the straits, mountains, valleys and waterways so frequently on the news these days.
Then I ‘went’ to Europe and ‘visited’ places we had been and places I would like to go. I thought how wonderful it would be to take a cooking class in Italy or visit the beautiful Greek Island of San Torino.
With Google Earth, you can zoom out and see Earth as a blue marble hanging in space or zoom in and see your house on your street, with your car in your driveway.
As we are prone to do, I zoomed in on myself and thought, “Where do I belong?” Looking forward is best, but looking back is also a part of the downsizing experience. I began to miss my ‘old life’. Have you ever heard someone say, “I just want my life back?” Another modern expression that applies is, “Don’t go there.” Living in the moment is the healthy choice. Cherish the memories and get on with life and all of the wonderful opportunities that are a part of living.
Risotto is the most satisfying dish I cook. There is a certain contentment in the preparation and eating of risotto. It is a staple in Italian cooking and as versatile as pasta. Except for twirling it around a fork, it can be used like pasta as a delivery system for extra ingredients!
Risotto with Mushrooms
2 tablespoons olive oil
2 tablespoons butter
2 shallots or 1 medium yellow onion, diced
2 cups Arborio rice
½ cup white wine
4 – 5 cups simmering chicken broth in a separate pot
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
8 – 12 ounces or sliced crimini or button mushrooms, sautéed in olive oil and/or butter, seasoned with salt and pepper and liquid drained from them
1 cup Parmesan cheese
Heat oil and butter in a heavy pan over medium high heat. Add shallots or onions and cook until soft. Add the rice and stir, coating each grain with the fat. Stir in the wine and cook until wine is absorbed by the rice. Continue to cook, adding 2 ladles of simmering broth. Stir until the broth is absorbed by the rice. Continue this process, two ladles at a time, until most or all of the broth is used. Add salt, pepper and cooked mushrooms. Remove from heat and stir in the cheese. You will have a creamy and delicious rice dish. There are many wonderful ingredients and combinations of ingredients to mix into the risotto, but they should all be cooked separately, drained and then added to the finished risotto. Even if you add other cheeses, be sure to always use the parmesan.
It’s best to cook this dish just before serving. When entertaining, it’s a perfect dish for interactive cooking. People love to stand around the stove and chat, and they can even help stir. It takes about 25 minutes.
Tip: Bloom where you are planted. (My sister, Ruth, provided that one for me!)
Philippians 4:11 … in whatever state I am to be content….