Hello my cooking friends out there! I know it’s been a while since I’ve posted, but there have been some significant life events happening around here. In the space of a couple of days, we welcomed our first grandchild into the world, while losing my mom. So, you can already guess that little Oakley will joining me occasionally on here 🙂
I want to share a recipe that I made on Christmas (well, I didn’t make it, I just thunk it up) – there wasn’t any left for seconds! I had decided to make my favorite risotto recipe, Mushroom and Pea Risotto but thought I would try adding asparagus, knowing my family loves it. The best part is that my MIL asked “how can I help” and from there it was on!!! She’s one of my fave peeps in the world, and she was kind enough to stand and stir for about 40 minutes.
Click on the link above for the recipe, but substitute a bunch of blanched asparagus. You will love! Oh, and I want you to meet to newest Kansas City Chiefs fan, Oakley:
Oakley was a little sleepy for the recent K State bowl game win, but she was awake to learn the tomahawk chop during the KC Chiefs AFC WEST CHAMPION game (yeah, she did nap a little during halftime).
Hope you had a wonderful and safe holiday, here’s to 2017!