Artist//Writer//Creator.
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Risotto Tuesday: Asparagus & Sweet Pea Risotto
It’s finally starting to feel like spring, and I’d like to hurry that along. This asparagus risotto was, in theory, inspired by this Bon Appetit version… but I forgot to reincorporate the asparagus purée at the end, and even if I had I think it would have ended up forgettably bland. So this week I…
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Risotto Tuesday: Warming Butternut Squash Risotto
I tried a new style for this one! I couldn’t be happier with how it turned out. Arches paper really is the GOAT. Warming Butternut Squash Risotto – Written Recipe This recipe calls for caramelized onion, which is best done as its own process as it will take an hour or more. They can be…
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Risotto Tuesday: Mardi Gras Gumbo-Inspired Risotto
This definitely feels like my most “out there” risotto concept yet, and that’s including all the other wild fusions from before I had this website. I won’t claim that any part of this is authentic, nor will I claim that it satisfies your concept of a gumbo. It tastes good, and that’s all I’m after.
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Risotto Tuesday: Beetroot & Fennel Risotto
What better than a shockingly pink risotto? Nothing, I say. If you’re going to use beets, lean into it. I devised this recipe as a Valentine’s Day nod, but the hallmark of a good holiday recipe is that it’s just a good recipe, period, and this beetroot & fennel risotto is a darling any day…
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Poem Painting No. 1: “Michiko Dead”
I have been carrying this poem with me for fifteen years. It is one of the best poems about grief I have ever read.
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Books I Read This Month – January 2023
I got pretty lucky with great, read-them-in-a-day titles that I impulsively grabbed off my library’s New In shelf. I branched out into a few genres that I don’t normally play with—superhero stuff, speculative social-media fiction, dystopian YA—and found some gems.
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Risotto Tuesday: Whole Leek & Chickpea Risotto
This risotto is inspired by the Vegan Creamy Leek Pasta from NYT Cooking. The author isn’t kidding when she says it’s fussy—but I promise, it’s well worth the wait. It’s a beautiful recipe for when you want to slow down in the kitchen and really get to know an ingredient. In converting this recipe to a…
Got any book recommendations?
Shell Feda 