Enjablog

It’s review time at work. Had my meeting with my boss today to go over my review. Everything was good overall, set some goals, discussed how things are going.

I think there have been significant improvements in the past 6 months or so. I don’t know if things have actually changed, if my expectations have changed, or if other people have started improving… but I’m trying to keep a positive perspective on things. And maybe this class is such a cluster, work seems to be going smoothly. :)

Ian implemented a new rule that I have to name 5 things that I liked about my job that day before I’m allowed to complain, which, I think, has really cut down on the complaining. So maybe I’ll give him some credit for that.

And my new personal goal is to think of a redeeming quality for each of my coworkers so I can remind myself the next time I get impatient/frustrated with them. Because you all know I will…

• ?????? ????? ????

??? ?????? ????????

• ????????? ??????? ???? ?????

?????? ????? ???? ?????? ????? ???? ?????? ????? ???

Risotto: fancy Rice-a-Roni. :)

I made this zucchini risotto a while back and decided that I really like risotto. So I made more tonight, with some added protein and dicing the squash for some added texture.

Turned out pretty well and was quite filling (plus leftovers for tomorrow!).

4 cups water
2 Tbsp olive oil
1/2 cup finely diced shallot (or leek, or spring onion, or whatever onion you have on hand)
1 medium zucchini, diced
1 1/3 cup risotto rice (such as Arborio, Carnaroli, or Violone Nano)
1/2 cup dry white wine
1-2 Tbsp butter (optional)
A squirt of fresh lemon juice
A handful of feta (optional)
2 cans tuna, 9 oz each
Salt

Pour the water into a kettle and bring to a boil.

Set a medium-sized, heavy sauce pan over med-low heat. Add the oil and shallots. Add zucchini and saute until tender.

Cook, stirring occasionally, until translucent and tender.

Turn up the heat to medium, add the rice, and cook, stirring constantly, for 2-4 minutes or until the grains are mostly translucent and only white in the center.

Pour in the wine and cook, stirring constantly, until the wine is absorbed. Add tuna.

Add enough water to cover the rice by 1/2 inch (about 2 cups), 1 tsp kosher salt (or 1/2 tsp table salt), and cook, stirring occasionally, until most of the water is absorbed.

Keep adding water 1/2 cup at a time and stirring as necessary. The less water you have in the pot, the more you have to stir.

After 15 minutes of cooking the rice with water, start tasting it. Continue cooking stirring constantly and adding water 1/2 cup at a time as necessary so that the rice doesn’t stick. Taste the rice every few minutes and as soon as it’s almost tender, but still toothsome, turn off the heat.

Add a bit more water if risotto looks stiff. Stir in the butter and a little cheese (if using). Reserve the rest of the cheese to sprinkle on top during serving. Give it a good squirt of lemon, taste and correct seasoning (you might need more lemon juice and/or salt). Cover and let rest 5 minutes. Serve sprinkled with cheese and drizzled with good olive oil. ??????????? ???????????? ??? ??????? ????? ??????? 12 ??? ??????? ?????????? ????? ?????? ??? ????????