April 25, 2013 § 4 Comments
Before we get to risotto, I have a few little announcements to make, housekeeping style. I trust the risotto can wait a couple moments, even though it is not known to be the most patient of rice dishes. But anyway, as I mentioned a little bit ago, this here little blog is undergoing a spiffing up process. It’s like Five and Spice is going on Project Makeover! That’s not a real show is it. Extreme Makeover? Anyway, that’s beside the point.
The point is that some major, and (so!) exciting renovations are happening, led by the (brilliant) ladies of Wooden Spoons Kitchen. In order to make it all work, starting sometime on the later end of tomorrow (Friday) the site will be down for a while. It will stay down over the weekend while the magic happens in the background. Then on Monday morning it’ll be back with its brand new look and also at a new URL. Instead of being at wordpress.com the site address will be plain old fiveandspice.com (took me long enough to make the change, right?! Some weird Estonian company or something had snagged that URL, I think in hopes of getting me to buy it from them. But when their lease on it expired, I snapped it up. Take that!).
I’ll have the old site set up to redirect, so old links will all still work and whatnot, but just know that henceforth you’ll be able to look for me at that new address. Now this is important (hence the bold typeface) if you subscribe by email, that should keep working without interruption (at least in theory. Fingers crossed.) but if you subscribe via an rss feed/reader type of thing, you will have to resubscribe. But, this should be easy enough, right? You did it once! I bet you can do it again. (I, on the other hand, have no idea how to subscribe to an rss feed. I am a luddite. This is why other people are in charge of moving the site over, and holding my hand, and talking to me in reassuring voices the whole time.)
So, with that taken care of, let us turn to the risotto. « Read the rest of this entry »
April 23, 2013 § 10 Comments
This is about as typical of a weeknight supper as you get in our house. Roasted fish plus roasted veggies. Bam! Done! Thank you very much. Of course, the ways you can change this up are infinite with different spice rubs or sauces, different types of fish or veggies. We eat salmon most often, caught by our friend Dave who fishes commercially in Alaska. But, this time I had some cod.
I roasted it very simply, but then fancied it up by adding a pistachio and herb pesto – which was nothing but my way of saving the wilting ends of a couple bunches of herbs and the remnants of a bag of pistachios. Roasting a lemon or two with the carrots not only lends flavor to the carrots, but it also emboldens and rounds out the juices of the lemon. The arugula I tossed in at the last minute, to lightly wilt it. Easy peasy lemon squeezey (literally in this case, ha!).
Vær så god!