Tonight a rare supermoon occurred. Although it was too cloudy in my area of town to view the “blood moon,” from home, my family and I enjoyed looking at the peach hued clouds. We eventually wound up watching the supermoon live stream on TV via Time.com.
The days are getting a little shorter, and the breeze is blowing just a little bit stronger lately. The leaves are starting to gather in the streets, and pumpkin spice mania is in full force. September is drawing to an end within just a few days, and I’ve decided to wrap up the last Sunday of the month with a few of my favorite things.
Risotto is a Northern Italian rice dish, with a supremely rich, creamy consistency. This dish has a been given a bit of a bad reputation, because it has been deemed the diva of rice dishes. It is notorious for being a “time consuming” or “fussy” recipe to execute. Why?!
Risotto is actually quite easy. It only takes 30 minutes to make, and it doesn’t require any master chef-level kitchen skills outside of the ability to whisk. In fact, the add-ins can be purchased pre-chopped, which makes it even easier. When risotto is done the right way, it is totally worth the whisking time.
It is also a highly customizable dish, which is why it constitutes as a kitchen basic. It’s more of a method than a recipe, due to the versatility. It can be eaten as a side, or as a main meal, depending on what you’ve added to it. It can be the basis of a hearty vegetarian meal, or served on the side of a meaty dish. Risotto can be enjoyed all seasons of the year, because it takes on the flavor of any seasonal produce added to it.
I will be showing you basic step-by-step directions on how I create my own distinctively savory risotto, along with ideas and inspiration for additional add-ins.
Yes!!! PREACH!!! Although I don’t necessarily agree with her on all subjects-I know that she and I share this view on eating. I do not call what I eat a diet. Diets tend to paint a picture of temporary restriction, for long term success-yet the success does not generally last.
I prefer to think of my eating habits as a lifestyle.
Over the next month, Milk And Madeleines will be undergoing some renovation, to make the viewing experience a little more pleasurable. I will be adding a menu at the top, where posts have been categorized, and I will also add social media buttons. This will make the process of contacting me even easier.
As I continue to research ways to make this site more viewer-friendly, there might be a pause in posting-but bear with me. I’m more of a DIYer when it comes to most things in life, so it might take a little bit longer than expected. There are a lot of great changes planned!
Every egg lover has experienced it. The green ring around the yolk of an egg isn’t just visually unappealing-it’s a sign that the egg has been overcooked. The green ring comes with a chalky, lifeless texture and lack of taste.
Hard boiled eggs are not always considered to be the most glamorous food, but when cooked properly, the flavors are creamy, unctuous, and luxurious. Here is a tutorial on how to cook a perfect hard boiled egg.
I know in a previous post, I said that I prefer Vietnamese iced coffees over pumpkin spice lattes. After a busy weekend, I had absent mindedly forgotten to pre-cold brew some coffee. I found myself sleepily scratching my head pondering what kind of me-time caffeine kick I could make myself instead. I don’t generally like to give into hype, but for some reason…I wanted a pumpkin spice latte.
The clouds have continued to hang low over my home town for the past few days, and I was craving a warm drink. I had no interest in getting dressed just to drink coffee. I wanted to drink coffee, while wearing my robe and slippers. I wanted coffee that only tasted like I had paid $7 for it, with real pumpkin.
This weekend, the city of Mountain View hosted their 44th Annual Art & Wine Festival in Downtown Mountain View. After a massive heat wave throughout the city, it was a pleasant surprise to see the clouds hanging low over the downtown area, as we spent an afternoon treating ourselves to local culinary delights.
There seems to be a recent boost in popularity amongst home cooks: big batch make-ahead freezer meals.
To those who may not be familiar with this method, these recipes generally involve prepping and assembling several meals at once, storing each in the freezer, and then thawing and reheating in the oven or slow cooker at the time needed. Some people believe that this method saves time and money, however others might still be asking, “Why would I want to do that?”