Although Peter would have been fine with going in earlier, it is important that the leg and the rash are cleared up first.
Peter's blood will be wiped out again and he won't have any white blood cells left to fight a possible infection. As a precaution he will be given antibiotics along with the chemo.
In the coming week we plan to spend as much time as possible outdoors and of course we will continue to eat well. Peter has to gain some more weight. Hopefully I won't!!!
Since I have been asked repeatedly to include recipes in the blog, here is one for the risotto we had the other night. It's simple and fast and utterly delicious.
SPRING RISOTTO
Serves 4
2 cups shelled fava beans
Salt and freshly ground black pepper
10 asparagus spears cut into 1-2" pieces
1 1/2 cups peas, fresh or frozen
2 quarts chicken stock, preferably home made
2 tablespoons butter
2/3 cup minced shallot
1 3/4 cup Carnaroli rice [Arborio will do]
6 tablespoons white wine
1/4 cup freshly grated Parmesan plus more for serving
1. Bring 2 1/2 cups water to boil in a saucepan, add the fava beans and salt. Cook for 2 to 3 minutes. Drain and refresh in ice water. Slip the beans out of their skins and set aside.
2. Bring the chicken stock to a boil and keep it at a simmer. Melt the butter in a large saucepan, add the minced shallot and cook covered over low heat until soft but not colored. Add the rice and some salt. Stir until the rice is transparent. Increase the heat, add the wine and stir until evaporated.
3. Add a couple of ladles of stock and stir. Reduce the heat to medium and keep stirring. When the liquid has been almost absorbed, continue adding stock one ladle at the time, stirring continuously. After about 10 minutes add the beans as well as the peas if they are fresh. Continue adding stock as needed stirring all the while. After about another 5 minutes taste the rice, it should be just cooked. Add the peas if you use frozen ones and the asparagus. Keep stirring, adding a little more stock if needed. Add the Parmesan and taste for seasoning. The risotto should be moist.
4. Serve in hot dishes or bowls and sprinkle with extra grated Parmesan.
Bon appetit.
4 comments:
As always, you are both in my thought and prayer. Inspiring is one of the many words I would use to describe you both... and of course, determined is quite fitting. Hang in there!
Cathy
p.s. the risotto recipe, we'll definately use it, thank you Jutta!mmitme shtsam
Your reserves of strength and resolve are inspiring, indeed. Let us hope that this next round does the trick. It will be lovely for you both to enjoy your wonderful Maine summer when this is all behind you. As always, food continues to play an important part of your lives, and for us here in Jakarta, it's almost as if we're sharing your meals with you!
Much love,
Monica and Gregg
This looks so yummy.
I love the 2 little ferns- you and Peter ready for another round of chemo. Ready to emerge strong and beautiful.
Pleased to be informed of the news via your blog, keep it coming when time allows. Great fotos, too.
Actually more than Spring today as the temps rose into the mid-20 C's with bright sunny skies. Roamed the Hotel Monterrey where a portion of the Art Fair Kyoto is on display. Tomorrow to the International Center for the rest of the grouped gallery expositions. Earlier in the day I made a trek down to Osaka to meet a man who produces Sumi ink sticks with pigment already combined in them and making gorgeous colors which I have and will experiment more of on silk, and then further embedded in some felt clothing pieces.
Just to let you know I am cheer leading from the side lines here and keep fingers crossed and heart open to your everyday struggles. With best wishes and hugs all around. Jorie
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