1. It is a bad idea to eat three bourbon blondies with dark chocolate chunks before I go running. Even if they're really good. My run was pathetic Friday evening -- only half as far as usual, and it was misery every step of the way. But BOURBON. In BAKED GOODS. How's a girl supposed to resist that?
2. I've been gradually falling in love with Massa Organics short grain brown rice for a couple months now. I get it at the Marin farmer's market on Sundays and at first I was in too much of a hurry most days to spend the 45 minutes it takes to make. But then I made it once or twice, and found myself thinking about it for two days after eating it. And I discovered that if I make a nice big batch all at once, I can toss a scoop in with scrambled eggs in the morning, and that it reheats way better than regular rice, so it's good for several days. And then, this weekend, I discovered that it also makes damn fine risotto, and now it's totally love. Massa Organics rice and I are totally going to be together forever. :-)
I've never tried to make risotto with anything besides plain old arborio, but I'd noticed that Massa's rice cooked up pretty creamy just on its own, so I thought I'd give it a shot in risotto. Yum, yum, yum. It turned out just as creamy as any risotto I've ever made using arborio, though it did take a bit longer to cook, and it absorbed more liquid than I'd usually use. Definitely a weekend meal, not something my grumbly tummy would have the patience for on a weekday, after working all day, going for a run, etc. Anyway, I started with a base of some leeks and garlic, white wine, and the last of the homemade chicken stock I made a few weeks back. At the end of the cooking time, I added in some shitakes, sugar snap peas, and super-skinny asparagus from this morning's farmer's market. The veggies got just barely crisp-tender, and the rice was toothsome and tender and rich all at the same time. SO GOOD. I'd post a recipe here, but I don't really use them. I learned the basics of risotto from an issue of Cooking Light a few years back, and I've always just winged it (wung it?) since then.
3. It is, in fact, possible to play soccer on severely blistered feet, without dying, as long as you layer your poor heels and toes in about 18 layers of moleskin and athletic tape. In fact, I scored a really pretty goal, and assisted on two others, so it was totally worth it that I couldn't feel my toes because the tape made my feet about a size too big for my cleats. (By the way, no moles are harmed in the making of moleskin -- it's this special sticky-backed flannel blister padding, for those of you who've had the good fortune to never need it). Thanks to a tip from Jemima, I've laid off the Neosporin, and my multitude of blisters are healing pretty well. Good thing, too, as D. and I are headed to Big Sur in less than 4 days for a long weekend full of outdoorsy hiking fun. And, of course, marshmallows and bourbon next to a roaring campfire :-) Do you think bourbon blondies mix as poorly with hiking as they do with running?