: About Me

I'm a pretty normal and average guy, exploring writing as a creative outlet for my interests in family, food, faith, politics, furniture, home renovation and learning (in no particular order). I've lived in the northeast, southeast and California, and done a little foreign travel along the way.

My passion is ...

Learning and finding new ways to do things well

I know too much about ...

Less and less every year

My parents always told me ...

How to conduct myself with others and lots of good advice

My childhood ambition ...

to be an astronaut

Why I write ...

To stretch myself and find an outlet for expression.

What I am reading/watching/listening to ...

I'm watching the 2008 political scene and lots of cooking shows and reading everything within reach

My first job ...

Selling beach front sodas and snacks as part of a family business

My best moment ...

still to come

My inspiration ...

Knowing that the more we discover about God's creation, there's more ahead to find

Food & Drink > Pasta, Grain & Rice Recipes How to make risotto

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Risotto is served as a first course or with the main course in northern Italy. Risotto has a rich, creamy texture and is made with medium grain rice instead of the long grain rice more typical in American diets. Risotto is a great base for combining other vegetables and spices. Because of its reputation for needing constant stirring over a very long time, many shy away from this great dish. Risotto needs attention, but not constant supervision, and it's well worth it. Risotto is most often made with arborio rice. In northern Italy, risotto is often made with other medium grain varieties, k...

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