Celebrating my Mom and a Risotto Recipe to die for

We are getting close to Valentines day, and  I can’t help but share a story about helping my mom find love. Yes. I had tried for years to set her up with patients at my dental office with no luck. I thought about matching her up with a guy from my meditation group, but that didn’t pan out either. For many years my mom was single. My dad and her divorced when I was 14 and neither of them remarried. That is until a few years ago when my mom found love.

This is a pic of my Mom, Tom, Virginia and Keith my mom’s long time friends
Tom was my neighbor. He and I went for walks with our dogs. He would casually stop by with his wife when taking her out for short walks. Tom’s wife suffered from cancer and he would talk to me about food, and how he was caring for Penny. “12 almonds a day” he would tell me. I thought he was a special man since he cared so deeply for his wife.

After she passed away, I would stop by to see how he was doing sometimes offering some oranges from my garden or delivering a book on grieving. Tom was always on the go, choosing vacations to go on back East and entertaining friends and family. It wasn’t until Tom walked by one day while I was gardening that I got the idea to introduce him to my mom. He complained that he missed talking to someone and bouncing ideas off of them like he had with his wife for over 49 years. I gently suggested when he was ready, I would like to introduce him to my mom who was also lonely. She and Tom both loved the same hobbies like gardening and cooking. I thought they would make a great couple.

A few weeks later, it happened. I invited my mom and Tom over for some tea and cookies. They met at the driveway and instantly made a connection. They arrived at my door together and have been together ever since. They married about 2 years later and have been through a lot together since my mom was diagnosed with Multiple Myeloma a rare blood disease, but treatable a few weeks after their honeymoon.

My Mom, Tom, sister in law Alyson and the cutest niece ever Josie
Tom is a wonderful man and my family is so grateful for the love he as given to all of us and especially my mother. She has never been happier. Not only do I have a new dad, but my kids have a new grandfather who they look up to for love and guidance. Tom’s family has been a God sent too giving my mom 6 more grand kids to love and care for.

A pic of my mom and dad in their earlier days of marital bliss 1967 

above that a pic of Mom and Tom, Andrew and his friend Mary after a St Mary’s Choir concert 

This is what Valentines Day is all about. I love bringing happiness to others through networking and my food.  I am also the luckiest girl around since I’ve been married to Ken the love of my life for 28 years. Happy Valentines Day Mom and Dad. May your lives be richer because of the love you share.

A friend asked me to share my risotto recipe. Hope you try this and make it for your own valentine this Tuesday.

 

Mushroom Fennel and Leek Risotto

Ingredients:

2 T Extra Virgin Olive oil

2 T Unsalted Butter

2 C Arborio Rice

6 C Veggie or Chicken broth

1 C White Wine(Chardonnay or your fav) Can use champagne also.

1 C Cremini Mushrooms chopped finely

½ C Fennel chopped finely

½ C Leeks chopped finely

2 cloves chopped garlic

¾ C freshly grated Parmesan Cheese

2 T Heavy Cream
Instructions:

Put Oil and Butter into heavy bottom soup pot. I use Le Creuset pan. Place chicken broth or veggie broth on med high heat in an alternate pot. (I make my own from using chicken bones from baked chicken, garlic, onion, celery, carrots, water, ginger, fennel and boil for 1-2 hours. Cool in fridge overnight)

Place Mushrooms, leeks, and fennel into hot oil on med to med high heat until softened.

Add garlic and rice and stir to moisten rice. Cook for 3 minutes. Add white wine, cook and stir until it evaporates. Add chicken broth ½ C at a time and stir rice. Continue to add broth until rice is cooked about 15-20 min. When the rice is no longer toothsome or chewy and is plump and moist add cream and Parmesan cheese. Top with a splash of truffle oil and chopped herbs like parsley from the garden. Serve immediately. Serves 4

Enjoy!

 Teaching Preschool and Making Pumpkin Cake 

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