It has been a little while since I’ve sat down to post. Life got a bit crazy for a bit, mostly of my own doing, but I think I have it sorted out now.
Before the school year started I had applied for a job in Tallahassee – it came across in my email and looked like something that would be a great match. Thinking nothing would come of it, I applied. Turns out, I got an interview, then a second inte view. After that second interview, I knew I would be a little sad no matter what happened. I didn’t get job and it kind of sucked because I know I could do it and it would be challenging and interesting. It’s nice because I like where I am and what I do. What I learned is that I am really knowledgable about my field and can talk with very important people about it. They may have different philosophies and priorities than I do (hence I’m staying where I am right now) but I am perfectly capable of being part of the big picture in education. The question now is, do I want to go for more jobs like that, which would require moving, or just work on saving my little corner of the education world? I haven’t answered that question yet, but, as always, I’ll keep my eyes open and see what is out there.
There might be a small change at work too – I may end up teaching an actual history class in addition to my regular duties. Maybe. I haven’t said yes yet, but it would be fun. I just don’t want to burn myself out and spend all of my time at work, so I’m still thinking about it.
With all that going on, I haven’t experimented in the kitchen much. I did make a new risotto this week – leek and carrot. I found the recipe in my NY Times app and simplified it. I cut it in half, use part aborro rice and part farro (I ran out of rice) and used an herbed salt in place of the salt and chopped herbs. It came out rather well – the carrots have a great sweet taste when cooked and the leeks are nice and mild. I especially like the nutty flavor the farro gives. It’s great for a fall night.
- 3 1/2 cup vegetable broth
- 3/4 cup aborro rice (or combination of rice and farro)
- 1 leek, white and light green part, sliced
- 2 medium carrots, sliced on diagonal
- 2 cloves garlic, chopped
- ~2 oz. hard cheese, grated (I used Pecorino)
- Herbed salt to taste (~1/2 teaspoon)
- 1/2 lemon
- 2 tablespoons parsley, chopped
- Olive oil
- Bring broth to a simmer
- Heat a little oil in the pan and when hot add the leek and carrots. Cook, stirring frequently, until the leeks are soft, about 3 minutes
- Add the garlic and a little salt, stir
- Add rice and cook, striking to coat, for a few minutes.
- Add the broth, 1/2 cup at a time, and stir after adding. Wait until most broth is absorbed before adding more
- When the rice is cooked, remove from heat and stir in the parsley, cheese
- Squeeze the lemon over the risotto and stir again