Processing them all is taking a little longer than I would like it to... (Maybe that is the result of having an "old" moment...)
These moments have challenged some of my long-held core beliefs about ideals and people.
In some instances, these paradigm shifts have been tough to swallow; in other cases, the re-alignment of the view has come as a pleasant surprise.
I know I'm nudging pretty darn close to the "40" mark, but there are some days when I still feel like I am growing up; but without the option of slamming my bedroom door and sulking.
There are times when I look at people far older than I am and think that maybe they need to do some growing up too - at which point, I wish I had the option of sending them to their room.
The "growing up" process must be a life-long journey. That's the only explanation I can come up with.
They definitely need time-outs for big people. (My children would most definitely be amused to hear me say that...)
Anyhoo, all of this means that I have been spending a lot of time thinking about what re-centers me when I fall off track:
Taking the time to find the humor in the situation.
Going for a run, a hike, a walk - anything to get fresh air in the brain.
Stopping whatever it is that is driving me crazy and doing something that I actually enjoy. (Why don't we do this more often?)
There are times when I think about curling up in a corner and making myself as small as possible; but I don't think that is highly effective - despite the momentary satisfaction it might bring.
Life is some pretty complicated stuff, isn't it?
It's good to know that not everything in life is complicated.
Some things can just be simple.
Like baked risotto.
Comfort food at it finest - all of the comfort of a cheesy rice dish, without all of the stirring and fussing.
Just what this girl needs on a cold, rainy day.
Oven Baked Risotto w/ Peas
Adapted from MarthaStewart.com
1 tablespoon olive oil
1 medium onion, finely chopped
3/4 cup Arborio rice
1/4 cup dry white wine, plus a glass for the cook
3 cups vegetable stock, simmering (plus an extra 1/2 - 1 cup, if needed)
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 cups fresh peas
1 tablespoon unsalted butter
1/4 cup freshly grated Pecorino Romano
1 Tbs fresh chives, chopped
2 tablespoons fresh parsley, finely chopped
Preheat oven to 425F. In a large oven proof saute pan, heat oil over medium-high heat. Add the onions and saute for 2-3 minutes. The onions will start to become translucent and may pick up a little color. Add the rice and stir to coat with oil - continue cooking for another minute.
Stir in the wine and cook until mostly evaporated (1-2 minutes). Stir in the vegetable stock, salt and pepper. Bring to a boil. Cover and place in the oven - bake for ~20-25 minutes until most of the liquid has absorbed and the rice has reached the desired tenderness. If you find that the rice is not quite tender enough, stir in another 1/2 cup or so of vegetable stock and return to the oven (covered) for another 5-7 minutes.
During the last five minutes of cooking, stir in the peas and return the dish to the oven to finish cooking.
Remove dish from oven. If needed, stir in another 1/2 cup or so of warm stock to bring the rice to a creamy consistency. Stir in the cheese and butter. Sprinkle with parsley and chives. Serve immediately.