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Me on Last.fmNo fancy deep analysis this time — just this:
Over at the LA Times, this popped up as part of a story on today’s financial hoohah and the prospect of economic doom and death, featuring a certain Secretary of the Treasury and a certain US President:
Comment away.
I just happened to turn around on my way to the bus stop and saw this. I love the fact that I can capture moments like this on the fly and share it with the world as desired — gotta love the 21st century.
Yes, I’m on a food roll this week, but hey, why not?
So the story here in part is this — some months back I posted this beet risotto recipe I’d tried out and according to a friend that post is now somewhere in the top ten or twenty posts on risotto with beets or the like in Google. Won’t say no.
Thus inspired I figured why not give another beet recipe a try, since I had some in the basket. As I had a lot of fennel I wondered if there was a combination recipe out there and it turns out there are plenty, but this one took my fancy — this is the page it’s found on. The difference is that I did not have any vermouth, so I simply substituted water and the thing still tasted great.
Which it did — I was quite pleased and a little surprised at how rich but mellow the dish come out as. With the cooking toning down the fennel a bit while the beets’ natural flavoring and the mustard combined nicely, not to mention the chives, I was quite pleased with this one, and it’s been a week of good eats. Give it a whirl if you like! Follow the link provided for the recipe, and please note the comments and suggestions as well.
