If you’re keeping track; today is week FIVE since I broke a bone in my leg and suffered some major muscle and soft tissue damage. Fun. So…my cooking has been beyond limited. I don’t enjoy the perspective so much from eye level at the stove and worry more about burning shirt sleeves and splattering food on my face, so I’ll continue to use guest posts until I can function at a higher (literally) level.
My sister Susan lives in St. Louis and has graciously taken the time to not only prepare a wonderful (yes, I want it NOW!) dish but took some great pictures for me too of this beautiful risotto. Susan prepared the dish, provided the photo and recipe for my blog and then it’s on to the next step; actually making it!
My other sister Laura is here from Wisconsin and has been such a huge help; I’m 16 years older…that girl lived on my hip for a couple of years and no matter that she has a husband and two kids, she will forever be my BABY sister! But she had the majority of the cooking duty today and did a fabulous job.
I appreciate both of them so much for taking the time to help me through this miserable (nope, haven’t seen much good come from it unless you really think I needed more upper body strength!) experience.
So enjoy this fabulous dish with the best of spring…fresh asparagus and mushrooms. I’m having some friends over to share our meal who have been so helpful the past couple of weeks…so it is a family affair; both Laura and my daughter Lauren are making this dish for us; Susan will be here in spirit and the people who have have helped me so much? Well, you are family too!
And…thanks Sis(ters), means a lot to me!