as a child my buddies Martha and John Gruber would routinely lament that their Mom was making 'swiss chard' (AGAIN!!!). i would sympathize and pass back the rizla strawberry flavored joint.
i had no idea what the hell 'swiss chard' was at the time but didn't ask because we were often stoned (or just plain hungry) and wanting to talk about what would be good for dinner. evidently not 'swiss chard'. so these days chard has become a dinner time staple and i wonder if my son gets high and complains to his pals...
...about dad making chard (AGAIN!!!). most likely 'no' on the complaints part as i'm savvy to the need to serve chard with lots of rice or pasta and slabs of meat. teens devour carbs and protein...the rest is garnish.
chard grows like a weed in these parts pretty much year round. like arugula and chamomile. sometimes it pops up in the driveway or covers parts of our pastures. grass succumbs. i consider this yet another sign i've chosen the right place to live.
as for the pasta risotto i can't imagine anyone going into a blog this far who has not made risotto w/ arborio rice. the technique works well with really any pasta too.
chard grows like a weed in these parts pretty much year round. like arugula and chamomile. sometimes it pops up in the driveway or covers parts of our pastures. grass succumbs. i consider this yet another sign i've chosen the right place to live.
as for the pasta risotto i can't imagine anyone going into a blog this far who has not made risotto w/ arborio rice. the technique works well with really any pasta too.
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