Breakfast with the Pat and Bun
Pat was reading me a story in the newspaper a while back that was about on New Year’s Day a Mt. Rainier National Park ranger was fatally shot by a person following a traffic stop. Over 125 people would spend Sunday night in the visitors’ center basement along with five law enforcement officers protecting the facility while authorities were following tracks in the snow they believed were that of the gunman. They reported there was enough food at the center, but said diapers were running in short supply.
“They had babies on the mountain?” I asked.
“No.” Pat replied.
(The person at large considered to be the shooter was later found dead of exposure on the mountain.)
[Pat trying to ignore Bun taking his picture while he eats breakfast. 2012]
I overhead Pat talking on the telephone and he said, “If my age doesn’t improve, I’m going to do something about it.”
I was reading about what breakfast foods fill you up longer and told Pat, “And you have had two of them this morning—prunes and oatmeal.”
Pat replied, “And they keep you going all day long!”
I was telling Pat I tried to buy some Mocha Mix, but they only had it in the half-gallon size.
Pat said, “Well, maybe we should go to a different grocery store.”
“No, I like this one because I know where things are.”
“Even if they’re not there?”
“Well, yes.”
I notice I usually include a sweet, fattening recipe on my blog. Well, that has to stop with all the good New Year’s resolutions. Here’s what I came up with. Happy eating!
Shan’s Risotto
2 cups stock (sometimes substitutes 1 can clam nectar; if using canned broth, use low-sodium kind)
Prawns
½ medium onion, chopped
1 clove garlic, minced
1 cup short grain rice
Sage leaves, fresh
1 cup dry white wine
¼ cup parmesan cheeseSaute chopped onion, garlic and chopped sage leaves in a small amount of olive oil. Put prawns in chicken broth. Add onion mixture to broth with white wine. Heat broth. Add more olive oil to the sauté pan and add rice. Saute rice until it is translucent. Add 1 cup broth to rice, stir until thicken. Continue adding broth 1 cup at a time until broth is used up. Add ¼ cup parmesan cheese, stir into rice. Let rice sit for a few minutes. Serve with cheese sprinkled on top. Pine nuts are good garnish. In the winter use squash chunks and shitake mushrooms.
I haven’t made this recipe but am waiting for Shan to come to town to make it for us. I think she adds the prawns to the rice at the last minute.
Let us hope winter has forgotten us. On into February with taxes on my mind.
Bun
