I love good food.

So I haven't blogged in a while. My bad.

Over the past couple years, I have been getting more and more into cooking and baking. I grew up with an amazing chef in my house (my mom) who would always whip up delectable, mouth watering meals, so I couldn't help but develop a taste for really good food. Over winter break, Catie and I planned a dinner party for our friends to reunite, catch up, and eat good food while drinking yummy wine. It was quite the task to come up with just the right menu to please everyone, not take way too much time/effort, and would most importantly be delicious.

What we came up with was a Wild Mushroom Risotto and Pan Seared Scallops. The night turned out to be a memorable one, and since then, the mushroom risotto recipe Catie found on epicurious.com has become one of my favorites. It is easy and delicious, but it does take a little time since all of the broth has to be stirred slowly in. I highly recommend it, and would love to share it! I tend to use a mixture of oyster (they are a little funky looking, but you can barely tell once they're all cooked up if you're apprehensive!), crimini, shiitake and some baby bellas, but any thing works! I also usually replace the sherry with a dry white wine since i don't usually have sherry lying around. And if you don't have a very fine cheese grater, I highly suggest you get one, because freshly grated, fluffy, melt in your mouth parmesan is a thousand times better than the kind that comes in a plastic container.

Ingredients:
3 14 1/2-ounce cans vegetable broth
3 tablespoons butter
3 tablespoons olive oil
2 shallots, chopped
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1 cup arborio rice* or medium-grain rice
1/2 cup dry Sherry
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
3/4 teaspoon chopped fresh thyme

1. Warm the vegetable broth in a sauce pan, and then keep it on low while cooking.
2. Melt the butter with olive oil in heavy large saucepan over medium heat, then add the chopped shallots; sauté for 1 minute
3. Add the sliced mushrooms; cook until mushrooms are tender and juices are released, or about 8 minutes.
4. Add the rice and stir to coat.
5. Add Sherry (or white wine) and simmer until liquid is absorbed, stirring frequently, about 8 minutes.
6. Increase the heat to medium-high and add 3/4 cup hot vegetable broth and simmer until absorbed, make sure to stir frequently!
7. Add remaining hot vegetable broth 3/4 cup at a time, each time allowing broth to be absorbed before adding more. Stir often until rice is just tender and mixture is creamy, which takes about 20 minutes.
8. Stir in freshly grated parmesan cheese and chopped fresh thyme.

Serve warm and with extra parmesan to garnish on top.

Bon Appétit!

Here is a link to the original recipe:
http://www.epicurious.com/recipes/food/views/Wild-Mushroom-Risotto-102654

I haven't blogged in a while because I spent a lot of time being lazy over break and going in and out of hospital visits, so hopefully this semester I'll try to get back up and running!

Today, while helping Leyla look for some nautically themed jewelry for DG rush events, I came across some old photos, including this gem of me and my guinea pig Clover. I know not everyone is a fan, but I love guinea pigs, and thought some people might enjoy this amusing picture!

So I wasn't expecting to have a great day today, with a final and lots of studying and missed-out on hours of sleep ahead, but then I came across this while leaving my last class of the semester. It instantly put a smile on my face, so I thank whoever put this here-turtle or human. The best part was that I could hear voices/pipes clanging down in the sewer (no joke) and a light was on. Maybe they were really having interviews? If so, then I definitely missed out, but I hope it can bring a smile to your face like it did mine!

Here is a pic of the UVA Women's Club Soccer team from Nationals in Phoenix. It was a great weekend, and a beautiful place to play-a soccer player's heaven! We got a little unlucky in the end, losing in overtime, penalty kicks and finally sudden death penalty kicks to Ohio State. It is frustrating because it was obvious that we were the better team (I know everyone always says that, but this time it is actually true). We were in their half most of the game, had a bunch of really close chances, and dominated possession. Unfortunately when it comes down to PKs a lot of the final decision depends on luck, chance, and whoever practices PKs more, and we came out on the short end. But our team played phenomenally, and really impressed me this weekend with their talent, heart and commitment to the team. I'm really lucky to have such a great team, even if I couldn't be on the field with them in Arizona. I can't wait to be back in the spring! Approximately 2 months til I can start playing around again! :)

NATIONALS IN ARIZONA

Hi everyone!
So I haven't been a great blogger recently-I'm sorry! I have been loaded down with school and physics and biochemistry and am ready for the semester to be over! But right now I am getting a pretty sweet break from it all, staying at an amazing hotel in Phoenix, Arizona with the UVA Club Soccer team. We are here for the NIRSA National Club Soccer Championships, and we had our first two games today.
We woke up a little too early for my taste (7:30 am, when it is still cold in AZ!) considering we got into the airport at midnight and to bed by 2 am (all in AZ time). But our team has been so excited for this tournament, especially after qualifying for the Championship Division by doing so well this year! Unfortunately I am still not playing (though I was cleared to run this week, and even clocked a few minutes on a treadmill on Monday!) I'm already so, so happy I came!
Our first game was at 9:45 this morning, against Texas A&M, who sounded pretty intimidating. But the fields are beautiful, flat and perfect (surrounded by distant rocky mountains) and the weather became perfect soccer-playing weather by the time we got to the sports complex. Despite the early morning wake up call, our team made me proud by hitting the field running. The other team was good, fast, and organized, and played a lot like we do, but we got on the board in the first half when Shayna slipped one in, and it was all over from there. It was 2-0 at the half, and ended 4-2, but I really think a score of 4-0 would be more reflective of the game. The two goals they had were unfortunately results of simple mistakes, but we held on to it for a good, deserved win.
We had a couple hours between games, enough time to take advantage of the coolers of food and drinks our wonderful parents (We have fans all the way in AZ!) brought us, and catch half of the Men's game. They eventually won 4-0 against ASU, after a red card on one of the ASU players, and rude taunting about oompa loompas from their fans.
Our second game was against TCNJ (The College of New Jersey in case you haven't heard of it) and for some reason-maybe we were tired, didn't expect much out of the other team, or didn't get a good warm up, but we came out pretty flat. The first half was frustrating for all of us, and at half we were stuck in a 0-0 tie. We self-coached ourselves at half time, told ourselves to pick up our energy and get some passes together, and came out on top with a 1-0 win. Thankfully Lucie scored that goal, because despite our scrappy and somewhat lethargic playing, we definitely were the better team. TCNJ was definitely okay, but they were very physical, and I think the pushing and over the top fouling got in our heads a bit. Now I'm not talking dirty playing like Elizabeth Lambert (Check her out: http://www.youtube.com/watch?v=JC-pF3OHY1c) but it was definitely too aggressive, and the referees did not do their job to protect our players. It is important for the refs to keep the game aggressive, but clean and fair, and these referees allowed too much, ultimately leading to one of our girls heading to the hospital with a badly twisted ankle, and taking her out of the rest of the tournament.
Our next game is tomorrow morning at 10, against the winner of the OSU, Arizona and Denver bracket. I'll be doing my part as team photographer and somewhat coach on the sidelines. I'll keep you updated, and hopefully get some pictures up soon!

a pint of the good stuff

Yesterday I donated blood for the Crimson War battle between UVA and the University of Maryland. It would be great to beat Maryland but more importantly, everyone who donates can save three lives. There is a blood shortage in Virginia and you can help! So if you're at UVA (or anywhere!) go donate!

so fresh

I just went to the KD Farmers Market on grounds, and bought potatoes and salad (which I am enjoying right now!) It is so fresh compared to what you can get at the grocery store, and delicious. I was there right before/as if was getting started, so there wasn't too much out there yet, but I saw yummy looking vegetables, autumnal decorative corn, and squash. It really is getting to be fall!
Today also reminded me of the SoNo Farmer's Market at home, and is really making me want apple cider donuts, (mom send some?) If you haven't tried any, they are delicious, and you should! The desire to find more fresh vegetables and apple cider donuts is making me want to attend the Saturday morning farmer's market downtown this weekend--anyone want to go with?