On an adventurous Sunday, we began by meeting a coworker of my husband’s at White dog Black Cat Cafe in downtown Green Bay for brunch. I loved brunch in Delaware, and I looked forward to a good meal at a location suggested by someone who had already introduced us to some good eats in our new city. We arrived before the doors even opened, shortly before nine. The fact that we were greeted by a steady stream of green and yellow clad brunch-goers was a good sign. We managed to get a table since we were among the first in the door, and this was very lucky for us. The entire cafe filled up before our friend even got there. There was a butt in every seat, and this bode well for me and my first brunch experience in Wisconsin.
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I’ve had so much time on my hands the last few weeks that today, I bring to you yet ANOTHER recipe. It’s a good time to be checking in to Eating Normal regularly if you’re looking for new things to try with me. Prior to the holiday weekend, I had a pound of ground beef/pork mix that needed to get used. I had defrosted it for pork bao buns the day prior, and with those buns made from the first half of that meat, I needed to do something. We’re still on a kick about food waste around here, after all. So, I opened the fridge. I had some whole lettuce that I impulsed purchased during a raid on another new grocery store, a pack of four different varieties in fact. I chose the sturdiest looking leaves out of the three lettuce heads and decided to try and make something a little healthier than the plate of nachos I embraced for lunch the two days prior. I have been on a roll this last month! Not only did I make my own chicken stock, I made my own mushroom stock and then I made risotto with that mushroom stock. MMMMM. I’ll admit that I’ve had mixed results trying to make risotto in the past, mushroom based risotto included. The first time I ever made it, it may have actually been the first dish I ever made that my husband rejected outright. Let’s just say this one did not suffer the same fate. Like a lot of risotto recipes, this can take awhile. Buckle up if you want to attempt this, probably on a long evening rather than a week night. I’ve got all the time in the world on weeknights right now-- not everyone does. It went great with the lamb chop that we made that night. The broth-wine combo that we use to bulk up the arborio rice comes in very earthy, so it’s a lovely pairing for red meat. Let’s start with the broth:
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May 2020
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