After having spend the entire day with my head buried in the numbers I think it is about time I wrote a little blog post instead. It’s getting dark outside and while the temperatures are way too high for the time of year (it’s roughly 10 C at the moment… Above zero..) it does feel a little chillier then it did a few days ago. Would winter finally arrive? Last year – if I remember correctly – it was the same. Really warm weather, blossom was blooming in January (as it is now as well) and then all of a sudden we got -15 to cope with in February. Of-course the good news is that I will be away to tropical temperatures in February… So February is OK for me!
In fact I cannot wait for February to arrive. I would almost start packing already if that wouldn’t have been completely ridiculous.. I did buy a few holiday items already. You can never be too prepared now can you? And it’s been a while since we last really traveled so I am allowed a little (a lot!) bit of excitement I think. Yesterday I was preparing my notebook for the trip (yes, I do that every time. I write down all the things we do, encounter, experience, with little bills that I stick into it and whatever else we find along the way. When we get back home I turn all of those notes into a big book complete with the pictures. FUN!) and reading through the itinerary and I think we even have some space for a cooking course along the way in Laos!
So if anybody has any recommendation for either Laos or Cambodia let me know! We’ll be in Luang Prabang, Pnomh Penh, Vientaine, Siem Reap and a few other places I forgot. *Blissfull sigh..* (jealous yet?)
But back to the topic of this delicious risotto. Which we will probably not eat in Asia. This risotto is different from what we usually make but I saw the recipe in the Delicious (it’s a Jamie Oliver recipe) and was intrigued so I made it and it turned out really good. Without the ansjovis you could easily turn this into a vegetarian dish but to be honest I will be replacing the pangrittata with crispy little bacon bits for the next time as that will ad just that tiny bit of extra flavor to the dish. But overall, worth making!