Mushroom Risotto

Last night my sister-in-law chided me for the lack of a recent blog post, admitting she only signed up on Google's blogroll to follow my blog(s) and therefore keep up with how I (and Seth) are doing. I was touched, but could only think of the most pitiful excuses to explain the lack of posts: "I was packing and arranging things in Maryland"; "Seth and I have driven 2500 miles in a moving van over the past week"; "Moving van."

Really, no excuse at all, considering I do have a Jetboil and over the weekend we picked up Seth's camping stove. However, before the torture of driving (for a week) in the most uncomfortable of automobiles (I'd actually prefer a matatu over that Budget truck) I did manage to make a large saucepan of simple, creamy mushroom risotto, simultaneously satisfying my joy of cooking with wine (how I've missed it) and proving that I now truly dig mushrooms.

Satay Sauce with a Touch of Fire

 

Not one to be easily discouraged by my own tastebuds and refusing to believe that I no longer like shrimp (at least not all that much) I gave in to the roommate's request and made shrimp tacos for dinner last night. I managed to eat two but when I tried a shrimp on its own I spit it out. Spit it out! I think my tastebuds have made an exchange of shrimp for mushrooms and can't help but feel cheated. I mean, I am glad I now like mushrooms, but at the expense of beautiful, delicious shrimp? It's just not fair.

A woeful state, I know, but fortunately my love for peanuts is still going strong. Salted, honey-roasted, chili; butter, brittle sauce: I love peanuts in any form. I am eating some chili-coated peanuts right now. I once had a Slovenian try to convince me that peanut butter is, really, actually, quite disgusting, but he did not understand both the deep love Americans have for goobers and my own personal dedication to that modest little nut. I eat peanut butter straight from the jar (having no need for bread or crackers as a vehicle) and, if given the chance, will do the same withe satay sauce because, really, actually, it is warm, spicy peanut butter that happens to go well with noodles rather than strawberry jelly.