Ralph

Our puppies have been officially named for a few weeks.  Ralph and Potsy.  We had a few names we were throwing around, but in the end, this is what The Shepherd decided.  Ralph decided to follow us around for awhile last night, he's so sweet.  He loves The Shepherd so much.

Breakfast was good.  Take a guess!

In the morning were unpictured snacks while running around the office.  An apple and a PB Larabar.

Lunch was a super toasted 1/2 sandwich on Black Russian bread with Laughing Cow cheese and turkey.  Also a fresh salad with radishes and peas.   Peas are so sweet fresh from the garden, it's the only time I'll eat them.

No afternoon snack today.  Not necessary. 

It was pouring rain, so I thought I'd make something a little more exciting for dinner than we've been having lately.  Even The Shepherd commented that dinner has been a bit boring compared to our winter meals.  I decided on a beet green and chicken risotto.  I found the original recipe here: Risotto with Chicken and Beet Greens Stalker, but changed it up a bit to this.

Beet Green and Chicken Risotto

3 cups chicken broth
1/2 cup water
Huge bunch of baby beets/beet greens
1 small onion, chopped
3 garlic scapes, chopped
1.5 tablespoons olive oil
2 whole skinless boneless chicken breasts (about 1 pound total), cut into 1-inch pieces
1 cup Arborio rice
1/3 cup dry white wine
1 teaspoons red-wine vinegar
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
freshly ground black pepper to taste


In a saucepan bring broth and water to a simmer and keep at a bare simmer.

Cut beets into 1/4-inch pieces and slice leaves thin. In a 4-quart heavy kettle cook onion and garlic scapes in 1 tablespoon oil over moderate heat until stems are tender, about 5 minutes. Add chicken and cook until opaque, about 2 minutes. Add remaining oil and saute over moderately high heat, stirring, until leaves are wilted and any liquid is evaporated.

Add rice to chicken mixture and cook, stirring constantly, 1 minute. Add wine and cook over moderate heat, stirring constantly, until absorbed. Stir in about 1 cup broth and cook at a bare simmer, stirring constantly, until absorbed. Continue simmering and adding broth, about 1/3 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes.

Remove pan from heat and stir in vinegar, grated Parmesan, black pepper, and salt to taste.

With the risotto was salad very similar to lunch time.  This was a beautiful meal.

Catching up on the Bachelorette, which I still keep falling asleep through (so is it really that good?), I had some plain yogurt, mixed up cereal and strawberries. 

If I'm lucky, I bought enough berries to last until this coming Saturday.

Just a few shots I took around the farm last night.  It was so nice out.

Jess