What up Friday, where ya been all week?
And seriously, what was up with Thursday? No joke, my life took a page from that book we read as a kid, ‘Alexander and the Terrible, Horrible, No Very Good Bad Day,’ except I don’t have red hair and my problems are real ’cause I’m an adult an all.
Take a walk with me into the past that was yesterday…
Everyone took a crazy-I’m-going-to-weave-in-and-out-of-every-lane-without-glancing-at-my-blindspot pill and nearly caused about 4 accidents on my way to work.
The super cute, brand new, polka dot WHITE shirt I bought apparently attracts orange paint. My Members Only jacket seems to have a thing for it too. (Clothes dying tips anyone?)
I found out California insurance policy changes means I’ll have 1/3 work for the next 2 months, which means 1/3 money… which means 1/3 money.
It rained.. and I wore leather sandals. Which wouldn’t be that big of a deal, but I seriously can’t remember the last time it rained, or wasn’t 70 and sunny.
I had a battle of the wills with a client of mine, her vocalizations verses my patience – sometimes you just have to go to that special place. Most days I find working with children with autism challenging but really fun, rewarding and totally worth it. Yesterday was not one of those days.
I also don’t really have a recipe for you here because red wheat berries and I have issues, but if you’re not berry challenged like me you can probably master this.
It’s all about the little things:
Pre-soak the berries, overnight preferably.
Use beef stock – low sodium. It cooks down because you’re making a risotto, and the end flavor is outta this world – we’re talking demi glace caliber.
Don’t skimp on garlic and shallot, they are virtually calorie-less flavor.
Buy grass-fed butter and use it in this recipe and on everything else.
I used mushrooms and asparagus, feel free to use any vegetables you like.
~>Basically I just made a risotto like I did here (minus the herbs) and with pre-soaked hard wheat berries. I used garlic, shallot, olive oil, butter, mushrooms, asparagus and low-sodium beef stock, and parmesan cheese. For more detailed, step-by-step pictures of risotto making, check out this post.
I wish I could give you a better recipe but to be honest this didn’t turn out because I didn’t soak the berries…. but because I cooked the stock down so much I found this wonderful rich flavor… and ate at least 2 portions of totally not cooked hard wheat berry risotto because it was that good.
I thought I should at least share my failure, maybe someone can turn it into a success from learning from my mistake. 
Here’s to a new day with new possibilities and a very happy Friday!
~l
Let it out: Tell me your biggest failure in the kitchen
(Thanksgiving 2009, me, wine, beet gravy, wine, flimsy pan. It wasn’t pretty, well actually beets have a beautiful color, just not all over the walls and floor. whoops)
Tags: red wheat, Risotto
