Food In Many Forms

After reading so many other blogs and recipes online I can't help but adopt the use of the word "hubby". I often read reviews that read like, "made this Sunday night, hubby didn't like it, probably won't make it again." Well, if I was writing a review of this Rachel Ray recipe (will try to post it), I would have to write, "made this last friday, hubby had seconds and thirds, will definitely repeat." Ingredients 3 cups dry red wine 2 cups chicken stock 2 tablespoons extra-virgin olive oil (EVOO) 3/4 pound bulk Italian sweet or hot sausage 1 small onion, finely chopped 2 large cloves garlic, finely chopped 1 1/2 cups arborio rice Salt and pepper 1/3 pound spinach leaves, stemmed and chopped (about 2 cups) 1/8 teaspoon freshly grated nutmeg 2 tablespoons butter 1/2 cup grated pecorino-romano cheese Directions In a large saucepan, combine the wine and chicken stock; keep warm over a low flame. In a large, heavy pot, heat ...

I was fully intending on doing a practice run the week before making Valentine's Day dinner for my boyfriend, but I was prevented by the " Snowpocalypse " as they are now calling it. I had decided on a recipe for Rack of Lamb  weeks ago, and I had my heart set on doing it, so instead of backing out, I enlisted the help of my boyfriend for the scary parts (i.e. cutting the meat ). I would have done it myself, if I had been able to practice, but it was a $55 piece of meat and I wasn't about to mess it up. The directions for stuffing the lamb were surprisingly clear and easy to follow. Using a wooden spoon to widen the hole and push down the stuffing was quite clever. I just wish I had prepared it earlier so the lamb could have marinated for longer. (Tip: While we were waiting for the lamb to marinate, we toasted a some french bread, lathered on some olive tapenade and covered it with the remains of the feta cheese stuffing.) The only thing lacking in that particular ...