Let's do something.
You can stay seated where you are, relax on your plush sofa or sit up straighter at your work desk. Whatever floats your boat.
I want you to reflect… what were you doing a month ago?
How about six months ago?
How about even longer than that?
We've come a long way. We've had trials and errors. We've had lessons, both gentle and difficult. We've had poor discipline at times and great motivation at others.
People have come and they have gone. We look back through the rearview mirror, the road behind us is sometimes windy, sometimes straight. There have been curveballs, marvelous surprises and unexpected traumas. There has been hurt and baggage carried a long way. I hope, friend, that you have been able to leave most of it behind, and pack up the good parts for the long haul.
I hope you are happy, fulfilled, and finding your way. I hope you sleep warm at night, surrounded by people who love you. I hope you've grown up but never leave your young spirit behind. I hope you realize how far you've come. And that the journey is beautiful.
Blue hubbard squash and treviso risotto with asiago
Inspired by My Recipes
1 medium blue hubbard squash (or other squash), about 3 lbs
3-4 cups vegetable broth
1 large or 2 small bunches treviso, stems removed and coarsely chopped
2 TBSP olive oil, divided
1 small onion, finely chopped
1 cup Arborio rice or other risotto rice
¼ cup dry white wine
⅓ to ½ cup shredded Asiago cheese, to taste
Salt to taste
Preheat oven to 375F with rack in the center. Using a cleaver, very carefully cut the squash in half lengthwise. Place squash halves cut sides down on a baking sheet lined with a silicone mat or parchment. Bake in preheated oven for 50 minutes, or until fork-tender. Cool squash, remove seeds and discard. Using a fork, remove the flesh (it's too hard to peel without the skin breaking into pieces). Place the flesh in a bowl and mash with the fork.
Bring the broth to a simmer in a small saucepan. When hot, turn the heat to low to keep warm.
Heat one tablespoon olive oil in a Dutch oven over medium heat. Add the chopped treviso and cook, stirring occasionally, for 3-5 minutes, until wilted. Remove with a spoon, put into a bowl, and set aside for later.
Add the remaining tablespoon of olive oil to the pan along with the chopped onion. Sauté for a few minutes, or until softened. Add the rice, coat with oil, and toast for a minute, stirring occasionally. Stir in the wine along with ½ cup of broth. Cook, stirring occasionally, until the liquid is nearly absorbed. Add the broth in ½ cup increments, waiting until the rice has almost completely absorbed one addition before adding the next, until the rice is creamy, puffed, and well cooked.
Add the squash puree and mix in. Let cook, stirring occasionally, for a few minutes to let the extra moisture evaporate. Stir in the sautéed treviso and the asiago cheese. Taste for salt and adjust seasonings as necessary.