Hello, all! This is my first post on A Cookable Feast in a year and a half, and writing it admittedly felt daunting at first. But now, as I put the finishing touches on it, I’m feeling very happy to be back.
After blogging pretty consistently on here for almost three years, I hit a wall in early 2018. I posted only twice that year and not at all in 2019 – despite establishing a goal for myself in the beginning of that year to post recipes monthly!
I created and photographed this Tuscan Kale, Cannellini, and Prosciutto Salad recipe in 2018. I meant to post it in 2019 – and then earlier this year, when it was more seasonally appropriate. A salad made with prosciutto, kale, Parmesan cheese, and a maple balsamic dressing doesn’t exactly scream spring, does it? But I decided to post it now because I’ve been really wanting to get back into blogging here – and given the extra time I have on my hands due to life-impacting world events, I figured I really have no excuse to get this up.
Spring is here, and springtime means ASPARAGUS! I’ve been enjoying it since it came into season over the last month and was eager to incorporate it into a recipe. A creamy, lemony risotto seemed like the perfect fit. Parmesan cheese and lemon are two of the very best complements to asparagus that I can think of, so it’s a total match-made-in-heaven situation. And also, I pretty much look for every excuse to make risotto that I can think of.
Why do I adore making risotto so much? I love that while it requires vigilance and a little bit of time, I also find it to be a relaxed, easeful, almost ritualistic endeavor. As I stand watch over the risotto, intuiting when it’s time to ladle in more stock, to stir, I’m given an opportunity to slow down and truly be present to a beautiful culinary moment. And it doesn’t hurt that this beautiful culinary moment is slow enough in unfurling that I also have time to savor a glass of wine and catch up on DVR’ed shows – most recently, the latest two episodes of Girls! – while it’s doing it’s thing.
Hello, all! Happy, happy Friday!
I have been fantasizing about letting myself loaf around the house in solitude this weekend in my fleece sweatpants, binging on the rapidly accumulating glut of recorded TV shows on my DVR. I feel a real need to be lazy, which is not my usual instinct. Generally I’m a run!-go!-create! kind of gal. But I yearn to refill my well: sling some colored pencils on my adult coloring book, get lost in a breezy novel, stare out the window at the brightly colored fall landscape. Snooze with my cat. How good does snoozing with a cat sound???
Fall is good for refilling our energy wells.
Fall is also good for food. I am loving being back to this cozy-weather diet! In the throes of fair summer, that seasonal diet enthralled me; I obsessed over fresh tomatoes, peaches, watermelon, berries, and zucchini, not knowing how I could let go of them. But now I find that my tastes have shifted naturally back to root vegetables, squash, hearty soups, and food that is generally richer and more satiating. That propensity toward heavier fare inspired this salad’s creamy Parmesan dressing.