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Monday, November 3, 2014

Take a Risk

The whole idea of risk-taking can be both intriguing and scary.  I suppose it's all how you look at it.  I love to try new things so taking a risk hits that sweet spot of my heart, but the fear of failing while trying that new thing is often the 'scary part' for me.  Over the past few years, the amount of time I live in fear contemplating whether I should try something new has grown smaller and smaller.  I'm learning to take more risks.  If there's something that I've dreamed of doing for years, I should just go for it.  I certainly don't want to be a person who doesn't try something new, or travel to a distant land for fear of what may (or may not) happen.  As I grow older, I want to look back on my life happy for trying new things and not allowing fear to paralyze me.

I was thinking about something earlier that I can't seem to get out of my head:

 Trying something and not succeeding isn't failure.  
Failure is never trying at all.  

Here's a quote by Charles Stanley that perfectly hits on the negative side effects of allowing fear to keep you from taking risks:

Are you allowing fear to paralyze you?  What do you want to take a risk on today?

Tuesday, October 28, 2014

Risotto-- A Healthier Option

I'm  HUGE fan of risottos, but one there's one thing I'm not a fan of when it comes to risottos--how heavy and rich and can be.  I was looking for a lighter version that gave all of the taste with minimal heavy creaminess.  Here's a version I put together that came out nicely!


  • 2 Tbsp Olive Oil
  • 1/2 cup chopped vidalia onion
  • 2 garlic cloves minced
  • 1 cup Arborio rice
  • 1/4 cup white wine
  • 4-5 cups organic vegetable broth
  • 2 medium yellow squash
  • 1/2 cup petite peas 
  • 1/4 cup fresh basil
  • 1 lemon
  • 1 Tbsp margarine
  • Fresh ground pepper

  1. Wash squash & cut into 1/2 moons about a 1/2 inch thick. Set aside.
  2. In a large, heavy saucepan or dutch oven, heat olive oil, & add onion & garlic. Saute for 3-5 minutes over medium heat. 
  3. Stir in the rice, & cook 2 minutes until opaque. Add wine & stir until absorbed. 
  4. Slowly pour broth into rice, one ladle at a time, stirring frequently over medium heat, after each addition. Wait until broth is almost completely absorbed before adding more. 
  5. After about 15 minutes, add squash & peas. Continue stirring & adding broth until the vegetables are tender & the rice is al dente but looks creamy, about 5 minutes. 
  6. Remove from heat, squeeze lemon juice on top, add fresh basil, margarine & stir. Season with fresh black pepper & garnish with more fresh basil. For a little extra brightness, top each dish with fresh lemon zest. 
  7. Enjoy!

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