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After a month of life, you start planning a banquet to celibrate the birth of your child. Our banquet dates turns out to be a little later than one month - we wanted and "auspicous date" as well as a day my parents would be in town. We booked a table at one of the local Chinese food restaurants and away we went!
Nara was of course the star of the show! Dinner is always a tricky time to schedual things because Nara feeds more in the evening and can sometimes go through periods of crankyness/playfullness/tiredness in rapid order. We were lucky tonight though - she had a feed just before we got out the door 
Dynasty Seafood Restaurant always does a good job and this time was no exception. We preordered when we made our reservation and all of our food was served promptly. Even though it was a Wednesday night, the place was packed. It was a bad day for Chinese ducks - almost every table ordered one.




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The electric powered Mcrae Dune Buggy will be the first green dune buggy to attempt to traverse 5,500 miles of the grueling desert terrain for the 2010 Dakar Competition in South America which kicks off January 1st and lasts till January 15th. This electric powered Mcrae Dune Buggy will be surrounded by a bunch of gas guzzling competitors and can possibly change the way of things if it prevails. Part of the Anglo-Dutch team that's headed by Alistair McRae, the ultra-lightweight McRae Buggy boasts a 54-kWh lithium-ion battery pack and a robust 200-kW electric motor that features three power settings (eco, standard and full attack). The green buggy also features an aerodynamically optimized body and trick shock absorbers that convert kinetic energy from ruts and bumps into usable electric power. And instead of refueling with gas, its' pit crew will consist of vehicles equipped with DC quick chargers. Badass!
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A good number of you emailed after seeing the profile of me in the May issue of Whole Living Magazine. Crazy, right? It ended up being eight pages(!), and highlighted a bunch of recipes from Super Natural Every Day. I thought I'd tell you a bit about how it came together, and share a few behind-the-scenes shots. On the recipe front, I'm tacking on a recipe for a Farro & Millet Risotto I've been making quite a bit lately as we try to close the door on winter this year - the weather hasn't entirely cooperated. You can use whatever fresh or roasted vegetables you like - asparagus, peas, and herbs are great this time of year. But I was making it with roasted delicata or other little squashes until recently.

So - Whole Living. The story was shot by John Kernick, who I've admired from a far for a long time. He shot a lot of memorable feature articles for Gourmet Magazine that I'm sure you remember.
Truth be told, I was a little nervous about hosting a seven-person crew here. As most of you know, our apartment isn't very large, and I wasn't sure about how it was going to go down. But, ever onwards. The Whole Living crew based themselves for the better part of three days here - we hung out, cooked, went on little excursions, and took pictures. They were all super mellow, funny, talented, and in the end I was genuinely sad to see them go! Wayne popped off a few photos in the midst of everything, up above. :) I'll just go on the record as saying, thank god it didn't rain. The light was nice for most of it and we were even able shoot outside - mid-January. As far as the food was concerned, I've always appreciated the recipes featured in Whole Living - they're, so often, right up my alley. How lucky was I to have food editor Shira Bocar here for the shoot? She has a beautiful touch with food, and I loved seeing her take on my recipes. Hope we get to cook together again soon, Shira. :)
So, thank you John and Darrell, and Jamie, and lovely Lucy. And Lindsay for the article itself. And Rachel, and Maria, and Erika, and Dawn, and Sari, and Alex. Its not everyday one gets to be featured in one of their favorite magazines.

Today's risotto is winter/spring adaptation, and distant cousin, of the Zucchini and Millet Risotto in the Rose Bakery cookbook - which we've been cooking from quite a bit over the past couple of months. It hadn't occurred to me to use millet in risotto until I tried it here, but it actually lends a nice creamy, porridge-like texture. I use farro or barley instead of rice as the base, and trick it out with whatever looks good at the market. You can do lots of fun things with the leftovers as well - fashion the day-after, cold risotto into arancini and pan-fry them. I even thin leftovers out with broth, add some beans and greens and make a soup of it. Give it a try!
Other news: I hope to see some of you in Portland and Seattle this weekend! It's going to be a whirlwind, and I'll be there for a handful of signings. Kim Boyce and I will be at The Cleaners @ The Ace Hotel on Friday night. I'll also be signing/selling books at The Remodelista Local Seattle Market on Saturday, April 30th, from 11am to 4pm. And later that evening alongside Lara Ferroni at Spare Room. Detailed info about each event is also here.
Source: http://feeds.101cookbooks.com/~r/101Cookbooks/~3/kGT28Bke0iA/farro-and-millet-risotto-recipe.html
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Multiple canoe kayak trailers like this Featherlite 1693 Recreational/ Utility Trailer are the way to go if you're serious about getting all your favorite watercrafts there in one piece and together. These Featherlite 1693 multiple canoe kayak trailers were actually first designed to haul motorcycles, but now serve one more function thanks to a new optional rack to haul canoes or kayaks. This new canoe/kayak rack is easily removable, allowing the trailer to remain versatile for hauling all types of other cargo like motorcycles, ATVs and lawn mowers. Overall, this is a great trailer for those who don't want to limit themselves to a trailer that can only haul one type toy! Check out some more specs below...
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