Do you ever wonder when going through your daily emails what it would take to do everything those emails are asking you to do? Old Navy boy, you are on my list. For every $12 pant, I could buy pants for an army; this must be one fantastic sale. Click, unsubscribe. Every day, emails on how to start your own online coaching biz, who has time for that? Dr. Weil (who I do open and read) opining on plant protein and how to outlive your neighbor. Okay, that’s gonna take some planning. Pencil that one in. Twitter notifications, who’s doing what, when, and why haven’t you booked your next Hilton rewards vaca? I mean really, I need vaca from dumping 20,000 emails every morning. It is a time suck. Which brings me to this rant. I have no time. Somewhere I realized this when I came home around 7-ish and opened the fridge and said, “Damn, whose turn was it to go shopping?”
Fast forward to yesterday, or rather rewind to the day before. After contemplating the expiration date of eggs and realizing the frozen bread slice under said (sad) egg brought me to the conclusion (or delusion) that we can’t have it all. I can work all day (Yeah me, I have a job!) Grateful, but I’m too spent to cook. THAT’s a massive UGGGH for me. Duh, this blog was born out of that revelation.
Here is the deal – I am going to only, for now, blog what I can possibly can do at this time. But, it’s still going to be amazing, and will involve food that we will eat, freeze, or airmail to the kids in college. Did I mention the empty nester deal? Because it is a deal. Everyone is telling me so. How are you two doing? How are you two holding up? It will be fine. Fine. Fine. Fine. How does one bake a cake (sad face, hubs doesn’t like) and not have anyone else to share it with?
Okay jumping off my box of gloom, fueled by apple cake for breakfast (see recipe here) cause it counts for breakfast, apples, walnuts, and I forget the other stuff. Same calories as a scone, geez. I am deleting away you need this, you need to do that emails in my inbox, and going to get my apron on. (Well, metaphorically after I update the animation and comps I have been working on). And heading to the grocery store!
Two hours later.
I went to the store during the workday. Who the heck am I going to run into? Hey, how’s it going empty nester? You doing okay? Shopping is more manageable, isn’t it, with less mouths to feed? Dear friend Royce, how poignant for me to run into you today. Newly retired (jealous) with a motorcycle helmet in hand filled with your groceries (jealous of Mary, his wife) and looking like no cares in the world. Damn Royce, you’re on my list 😉 I want your life!!
What is really on my list?
Crockpot Corn Risotto w/sidekick of Smoked Chicken
Butter Basil Shrimp Crostini
Basil Chimichurri Smeared Flank Steak
Chai Poached Pears Olive Oil Cake
Why are these on my list? It fits my new found criteria for life right now. Easy, free basil in my garden, and easy. Coming soon to you.
Special thanks to Royce, dude I like your style. Helmet instead of a shopping cart. Pretty slick, friend.
Print
Easy Corn Risotto
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 4 servings 1x
Description
So the star here is the fresh corn my good friend scored for me last week at the farmer’s market because I was too busy to go. Damn that hurts; I love going to the market. The killer plus to this dish is I had a half a container of Aborio rice; good thing rice has a shelf life. Better yet, I have a basil plant the size of a three foot bush I need to contend with, so get ready for a basil ambush of recipes from me. All easy, of course, because I am adapting to a new lifestyle. Hence the sidekick of smoked chicken, I can’t take creds for that. Sometimes you gotta swipe by the deli aisle and put all your stock in your crock.
Ingredients
1/2 cup Arborio rice
1 ear of fresh corn, remove kernels and cut cob into three pieces
3 sprigs of fresh thyme
Salt and pepper to taste
2 tablespoons chopped fresh basil
2 cups of water
Extra basil to garnish
Instructions
I have two crockpots, one big, one small. Not the dipper size (I have that, too.) You want the medium size, the one that is meant for 2-3 people. (That would be us right now, sigh.)
Quick tip: Cut corn off cob in the crockpot, keeps kernels from flying!
Basically dump water, rice, thyme, basil, salt, and pepper to taste along with the corn kernels and cobs into the crock. Yep, the cobs. You won’t eat the cobs, I promise they are just going to add flavor.
Set crockpot on high heat for 1 ½ to 2 hours depending on your crockpot. Mine went honestly for 2 1/2 hours because I let it go longer due to my multitasking nature of baking a couple apple cakes, recipe here. Another one-bowl and done method.
Once cooked, remove the cobs, and plate with extra basil garnish. Serve with that sidekick of smoked chicken swiped from the deli aisle and some greens. It’s all good, and it’s all easy.
I make this dairy-free as you can see. I do stir in the hubs parmesan to taste in his portion. I like my NOOCH (Nutritional Yeast) tastes like parm to me.
Notes
Want more corn recipes? Here is my favorite quiche Street Style, enjoy!
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