Select Page

8 May: Friday

San Diego, California: Where we would just have just returned from a wonderful Italian dinner with college friends, then returned to our hotel for a nightcap in San Diego... all excited for our Rolling Stones concert tomorrow.

Not. Going. To. Happen.

Nothing else happened either. DT rode 15 miles on his bike and then joined me on my 2.23 miles to honor Ahmaud Arbery. Runners all around the world dedicated their miles today to this young man on what would have been his 26th birthday. When will this stop?

We did not look at real estate today. It is just too stressful. I spent the afternoon cooking inside the air conditioned RV kitchen. A few weeks ago, we had ordered dried figs, but the figs were not up to our usual standard and we really did not enjoy them. I googled a few recipes and learned it was possible make fig jam from dried figs, so I made a one-cup portion this afternoon to enjoy with cheeses at cocktail hour. Divided into three portions. Two went into the freezer.

Then... while making a salad, I realized the arugula - purchased Monday - was on its last legs, so I whipped-up a batch of arugula pesto for the freezer. Honestly, our freezer can’t hold another thing.

Again, the appetizer plates were placed in the freezer around 3p. A ice-cube-sized portion of frozen pesto was thawed (something came out of the freezer!) to use as a garnish for the fish entree, and a bit of the pesto was reserved to coat the remaining six mini-mozzarella balls for our snack tonight. The fig jam was spread on dried toasts - with a bit of feta. Pickles, olives and radish. Cashews. Salty. Crunchy. Savory. Sweet. Pickled.

The last thing anyone would want to do is stir risotto for 40 minutes in 107-degree heat... so I made 90% of the risotto in the air conditioned bus, so only had to finish it off on the outdoor stove just before serving. (I secretly feel this is how most restaurants quick-prep risotto, because no one waits 40 minutes for risotto at a restaurant, right?)

Using the stock from yesterdays basil-poached chicken breasts, this risotto was absolutely delicious. Just before serving, I added Pinot Grigio, the zest and juice of half a lemon, and pecorino cheese... and a little butter - because that is how risotto is finished.

Cod, from our Wild Alaska order, was quickly sautéed and served next to the basil-infused risotto. Not a very pretty/colorful dish, but very delicious.


It needed something red. But I did not have an appropriate red thing.

DT thought this was one of the best things to come out of the kitchen all week.

He is so spoiled.

Until my next update, I remain, your Before They Make Me Run correspondent.

4 thoughts

  1. Risotto is really easy to make in an Instant Pot. No need to stir at all. I know that an Instant Pot is pretty bulky to store in an RV, but I have made room for the 3-quart size in my tiny apartment kitchen and it is worth the room it takes up. I make yogurt in mine all the time, and it is worth the investment just for that alone. It is also the perfect solution to cooking when you don’t want to heat up your kitchen. I am single and was very resistant to the idea of buying one even though all my kids and grown grand kids raved about theirs. Finally took the plunge and I use it all the time.

  2. I have had great success with cooking risotto in my Instant Pot. No stirring!

  3. Why do your advertisements print over your content so we cannot read what you are writing?

Comments are closed.