A thanks to the creator…

How do you say thanks to a dear friend who graciously created your website for you. Well, for me the answer was easy, have her over for dinner. While she’s the website and design expert, I can be the dinner chef. Kristen has been an amazing friend to me over the years. We grew up in Racine together and became closer as we got older and am so blessed that she lives in the Twin Cities with me. She’s an amazing freelance web designer and developer among many other thing (card player, friend, listener, happy hour mate, pedal pub participant, etc…). The past two months in her small window of free time she has taken on the task of upgrading me from my blog into a website, which would have taken me over a year with many flip out tantrums. I highly recommend checking out her website to see some of her work and get more information. I also encourage all my readers to browse the new site to see all the new and improved upgrades!

Ever since Ryan and I had a date night at Mill Valley Kitchen I’ve been craving their wild mushroom farro risotto. Since, Kristen’s a vegetarian and a fellow mushroom lover it seemed like the perfect time to try this out on my own and low and behold my favorite source, Cooking Light, had a recipe.

Farro Risotto with Mushrooms

I ventured to Whole Foods as I knew they would have some of the more obscure ingredients like mushroom broth. I also found they have an array of dried mushrooms to choose from. After much debate I went with shiitake, partially because I wasn’t familiar with some of the varieties and partially because I love shiitake mushrooms. I must forewarn all readers who plan to make this that soaking them in boiling water as the recipe states, did give a rather unpleasant smell, but know that it’s subtle and worth it as they gave a delicious flavor in the dish.

Another tip to readers. Farro, like most grains should be soaked before using. This is important to help rinse the grain and also, to politely say this, make it “more comfortable” to digest. Mine only soaked for 2 hours since I was making the dish the same night I bought the farro. If you know you are going to make it in advance I recommend soaking the farro overnight.

To finish our meal I paired our risotto with a salad of mixed greens, dried cherries, avocado, feta and poppyseed dressing then we finished our meal with a mini cheesecake and cannoli from Whole Foods. This was the perfect meal to make while Kristen was hard at work since it called for 30-40 minutes of stirring. It gave her time to do her web designing while I stayed out of the way. Our overall consensus was a double thumbs up on to the dish. I would definitely make it again for any risotto or mushroom lover or vegetarian foodie and Kristen anytime you’re craving it again you knows who to call.

Once again, a huge thank you to my dear friend Kristen Angel for all her amazing work on the site. I hope you enjoy the new look and upgraded features. Let us know what you think!

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