I got slammed!
I've been lucky as a blogger over the years. I've rarely received negative comments or any remarks that could remotely be construed as rude or hateful.
I was chastised, rather severely, a few years ago for a rant on US politics. I wasn't supporting any particular agenda, but commenting on the actions of the politicians themselves. Several readers rather firmly stated they were abandoning my blog forever. That was really the only time I've been strongly criticised.
Frankly, that's a bit surprising as I'm not widely known as the type to mince words.
Also, I've been known to, er, complain about thus and such from time to time.
I do try not to offend…. Perhaps I've succeeded.
That's why today was such a surprise.
By way of explanation, the weather here has been dismal: cold, damp and foggy for several days. It's 'pea soup' fog… I can't see the railings on the balcony. The field is mud, the lawn is mud, the trees are dripping….. I talked to our friend in Spain who was enjoying glorious sunshine and warm temps.
I tweeted this: I'm far-sick for Spain…. Sigh…. And I'm really sick of all this cold, damp fog. This is FRANCE!
I though that was just, ever so slightly, an over-reaction.
I could be wrong…..
It's been known to happen recently.
One can rarely go wrong combining two favorite foods…. Like risotto and meatballs.
2/3 cup Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
1/2 onion, chopped
1/2 cup (4oz, 125ml) dry, white wine
2 1/4 cups (18oz, 550ml) chicken stock
1 tsp butter
1 tsp olive oil
1/2 cup (2oz, 60gr) Parmesan cheese – freshly grated
Heat chicken stock and keep hot over low heat.
In medium sauce pan heat butter and oil; add onion and sauté until transparent. Add the rice and sauté, stirring, for 2 – 3 minutes until rice has white center. Add white wine and stir.
When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before adding the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' – slightly resistant to the tooth, but fully cooked. If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it's shape on a plate.
Add the Parmesan and stir well. Add condimenti, stir gently, spoon into a bowl or risotto platter and serve immediately.
6oz (175gr) ground beef
2 tbs bread crumbs
2 tsp dried shallots
1/4 tsp dried garlic
1 tbs white wine
1 tsp oregano
1/2 tsp paprika
1/2 onion, chopped
1 medium carrot, roughly chopped
1 rib celery, roughly chopped
1 cup chopped Roma tomatoes
2 tsp olive oil
Combine first 8 ingredients, mix well. Form into small meatballs, 1 inch or less in diameter.
Heat oil in medium skillet. Add onion, carrot, celery and sauté until tender. Add meatballs and brown lightly. Add tomatoes, cover and simmer over low heat until needed.
I hope next week is better…..
BTW, the person who told me to go back to my own country was a realtor, here in France… British, I think. Do you think they were just trolling for listings?