What With All This COOKING Going On

Okay, so the NPFPE site is not down as planned...but it isn't being updated either. All updates will, henceforth, be posted right here.

However, our favorite cooking blogs are now represented (represent!) on this blogroll and we're going to add features to the sidebar entitled "Our Favorite Recipes" and "Our Favorite Posts." Stay Tuned.

"So WHY, CityGirl, did the content not get moved?" Glad you asked. Nice segue. Thanks for that.

Because, like you, gentle readers, I had 150 hours worth of chores to execute this weekend, and only 48 hours in which to get it all done. And just to slow things down we are still experiencing precipitation of BIBLICAL proportion.

Will it EVER stop raining in Alabama?

This cannot be good for the cotton. We're going to have to plant rice if it keeps up....

Anyhoodle, since I took a cut in salary in exchange for the luxury (not a wisp of sarcasm there, I promise you) of working from home, I've been slaving over a hot stove at breakfast, lunch and dinner anywhere from 4 to 6 days a week.

In an effort to maintain my weak grasp on sanity, I cook as much as I can on Sundays and then rework, reheat and reconfigure for the next few days.

Yesterday I roasted a chicken and threw it in the fridge; marinated, grilled and sliced a flank steak - threw it in the fridge; made Asian slaw with homemade ginger dressing - fridge; made fresh hummus and baked chips from stale pita bread (that's all for lunches this week, although we did have the steak and slaw with mashed sweet potatoes for dinner last night).

Today, on my lunch break, I will make a batch of blueberry pancakes (freezer) to throw into the toaster oven for breakfasts this week and bake a lemon-poppy seed bundt cake for desserts and lunchbox treats. For dinner tonight? Greek Risotto.

The best part? All those ingredients, for a week's worth of excellent - if I do say so myself - eating...cost less than $100.

I ask you, who has time to rework blogs?

Greek Risotto

1+ lbs Large Shrimp/Prawns, cleaned and cut in half (the more, the merrier)
Olive Oil
1 Onion, medium, chopped finely
2 Cloves Garlic, minced
1 cup Risotto/Arborio Rice
1 cup White Wine
1 cup Water
3 cups Chicken Stock
1 10-oz package chopped Spinach
1/2 tsp Oregano, dried
1/2 tsp Mint, dried
1/2 cup Feta Cheese

Add oil to medium-hot stock pot, to cover bottom.
Add shrimp, saute 3-5 minutes, and remove.
Lower heat to medium, add onion and cook - stirring - until translucent, about five minutes.
Add oil if pan looks dry.
Add garlic and cook until it beings to color, 1-2 minutes, stirring constantly.
Add rice, combine with onion and garlic and cook until all liquid/oil is absorbed, about 2 minutes.
Add wine and cook, stirring, until absorbed.
Add stock and water, 1/2 cup at a time, letting liquid absorb before next addition.
STIR CONSTANTLY.
With the last addition of stock, add spinach, oregano and mint, stir to combine.
Remove from heat.
Add shrimp and cheese, stir to combine.
Taste for seasoning, adjust as necessary - should not need much salt, as the Feta is quite salty.

PS - Things I did not accomplish this weekend included NOT finishing my book club novel, NOT finishing the apron I'm supposed to have ready for someone on Wednesday, NOT starting my Ravelry knit-along project, NOT getting tomatoes planted and NOT removing the tape from the front window we painted two MONTHS ago, which drives me outofmyeverlovingmind every time I pull into the driveway.