Lemonade isn’t typically thought of as a popular winter drink- I guess cold winter and cold drinks generally aren’t linked often.  I, however, had an excess of fresh lemons and put this recipe to the test.  We were also able to try out our glass juicer that one of our friends picked up for us.  The recipe proportions were right, but the time estimates listed were actually longer than it took to make.  I even swapped in a lime for one of the lemons and used a little leftover bottled lemon juice I had. (Fresh lemons or limes are definitely preferred!)  I think I know what I will do know with our lemons from our lemon tree (brought inside for the winter, and weathering it well so far, thankfully).

http://allrecipes.com/recipe/best-lemonade-ever/detail.aspx

I remember a time when (as a kid) I thought boxed mac and cheese was an excellent meal. Now that I’m older, I have seen the buttery, powdery truth: Real mac and cheese is so much better! Creating your own cheese and spice mix allows for some variation- don’t be afraid to try different combinations or flavorings. And everything’s better with bacon, right??

http://dailynightly.msnbc.msn.com/_news/2012/02/09/10364786-veterans-recover-from-wars-wounds-on-the-farm
If we put aside the possible polarized sentiments about foreign involvement and conflict, there are still the veterans.  Gardening can make such an impact.  I am not a veteran, but gardening is relaxing for me, even though it’s work.  I’m able to find tranquility outside in the yard.

The Super Bowl is seemingly synonymous with pizza.  I’m sure the take-out pizza chains will have a fairly busy day today, so if you can’t get into the queue or want a likely healthier homemade option- try this one courtesy of @FoodieParadise on Twitter and Huffington Post:  (My wife is ruing the fact I’m posting a recipe that uses kale- not her most favorite vegetable!)

For Meatless Monday, that is.  Or just about any other time.  I didn’t always know the specifics about risotto, let alone the difference between the rice types (thanks Appetite: A Hunger for Italy by Elena Bertozzi!)  Arborio (a good risotto rice) seems easy enough to find in most grocery stories, but I had to search a bit to find Carnaroli (the best risotto rice).

I tried a few different risotti and haven’t found a bad one yet.  Another favorite is a butternut squash risotto that was quite flavorful.  Last year, when we tried a portobello mushroom growing kit (with prolific results!) we needed to find recipes to use up all those portobellos.  The source recipe was ok, but it seemed as though the measurements were off. (Perhaps a bit too little rice and too much cheese?  It seemed to throw the consistency off.)  Regardless, I was bound to try again with some modifications of my own, and ended up with a much more flavorful result. I made this in a wok- perhaps not the most Italian method.  I also didn’t add any extra salt, since the stock is a main source of saltiness.  I also cut a bit of the fat by taking out the heavy cream and used skim instead of whole milk.  Don’t worry!  I left the butter!

Ingredients:

2 tablespoons EVOO

2 tablespoons butter

1 large white onion

1 clove garlic, crushed

16 oz fresh mushrooms, chopped (I used small portobellos)

1 cup white wine

1 cup skim milk

2 cups Arborio (or Carnaroli, if you can find it) rice

6 cups vegetable or chicken stock

1 cup grated fresh Parmesan

rosemary, thyme, pepper, salt, and parsley to taste

Warm the pan and add olive oil.  Cook the onion and garlic over medium heat until the onion is translucent and the garlic is slightly browned.  Add the butter.  Once it is melted, turn the heat down a bit, and add the mushrooms.  Add the white wine, rosemary, thyme, pepper, salt, and parsley.  Cook until the mushrooms soften, and add the milk and the rice.  Add the first cup of stock and stir until it is nearly absorbed completely.  Repeat until all six cups of stock have been used.  (The stirring each cup of stock into the rice is partly what adds to the creaminess of the dish- versus adding all the stock at once and cooking it down.)  When the rice is done, add the Parmesan and serve.

Enjoy!

Wedding Soup

Chef Fabio has another entertaining recipe for us: Wedding Soup.  This is one of my favorites, though I’ve seen a version made with escarole instead of the spinach.  Soup is my favorite food to make; it’s simple to prepare, and you can use any extra vegetables you have on hand.

http://shine.yahoo.com/shine-food/italian-wedding-soup-172100354.html

Photo from story, by Tom Ackerman, Starbucks

Starbucks has taken the additional step of building a prototype store out of shipping containers.  While using recycled materials in buildings is not entirely new, I’m not aware of a building project that has taken the challenge of recycled materials more literally in this scope.  One of the points in the article notes that this approach also encourages use in temporary situations.  Considering how many buildings may be built, occupied, and then left unused if plans don’t work out, a temporary approach may be a fresh idea.  I don’t know that this method of building would extend to other business types, given the limitations, but you don’t find out if an idea’s a success by not trying, right?

Eco-Starbucks

I had the good fortune of discovering Crispin Cider at the (hooray- annual!) Mount Horeb Thirsty Troll Brewfest.  I’ll admit I’m fairly open to trying a variety of beverages, and amidst the beer distributors (also very good!) was Crispin.  I’m a fan of all their varieties- more specific reviews to follow!  I just noticed that their site also links to Fox Barrel Pear Ciders, which I also enjoy.  If you’re looking for something new to try, don’t be afraid of hard cider or pear cider- they’re excellent!

Tenuta's

If you haven’t yet visited the local wonder that is Tenutas, you certainly should.  Make it part of a vacation or a foodie excursion!

You won’t be able to avoid the deli counter, as it would be a travesty of epic proportions.  Their tiramisu is sublimely delicious, and their cannoli have the perfect balance between the cream and the pastry.  I’ve only had the pleasure of the desserts, but plan to return for their assortment of other delectable deli foods.

Their shelves are fully stocked with a wide variety of goods, ingredients, and implements for the cook or connoisseur.  A word of advice- bring the shopping cart through right away; you’ll need it!

If you’re too far from Wisconsin, no worries!  Their online catalog is ready to serve.  Check out Tenuta’s; you won’t regret it!