Whew. The election’s over, and thank goodness, because I don’t have any ironing left. While we ground our way through the state-by-state assessments, I managed to press 7 shirts, 6 pairs of pants, 2 sets of king-sized sheets, and 3 dishtowels. I’m not sure which was the more exhausting activity – the election or the ironing – but I’m glad to see the end of both.
The more exciting news is that the Kitchen Goddess has once again outdone herself, in a very creditable job of replicating the risotto with shrimp I had in Ravello last month. Unlike our politicians, risotto is very companionable – it makes friends with just about anything you throw in with it. It’s best if you don’t get too crazy with the number of additions, but I’ve made amazing dinners of butternut squash risotto, shrimp and asparagus risotto, wild mushroom risotto, lemon-herb risotto, Parmesan cheese risotto, and of course, plain old risotto with some extra butter on top. It’s a really filling dish – and gluten-free for those of you who care – so all you need to add is a salad, or a nice green veggie.
