Fresh off my victorious turkey day cookathon, I spent nearly all of Saturday cooking up the too much produce I bought earlier in the week, uncertain just how much food a feasting 12 individuals could reasonably consume.
I had 2 pounds of brussels sprouts I never even got to. So into the oven they went for a good roasting yesterday. Also, a pound of baby bella mushrooms left over from the green bean casserole making. And some leftover roasted butternut squash in the fridge. And the trimmings of all the veggies I prepared two days ago went into a pot to make several quarts of veggie stock for this or some other day.
Finally, a night to get together with M & L, who we've been trying to make plans to go out with for two months now, but one or more of us is always working, having a performance or is out of town. Now here they were coming over and I decided all of this added up to risotto, certainly one dedicated to mushrooms, but M hates mushrooms, so a second risotto of butternut squash and sage. Again, time from meal completion to company's arrival to plate was minimal and did not permit photo taking, but my mental postcard moment will be the deglazing of my pan of mushrooms that had cooked down in a bit of butter and shallots. Once that white wine went it I felt like a gymnast who had just stuck the landing. Like all good maneuvers, this one had no witnesses!
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