Every year about this time, the flu comes around and does its damage. Consequently, there’s a lot of sniffling, coughing, sweating, and pill-popping happening. This year we got the swine variety, and everyone and their mothers lost their minds, following shameless media propaganda. I almost got worried for a second myself, but thank god, Jason grabbed my shoulder just in time, span me around, shook me up with his manly might, and spoke to my senses.
“Woman, where’s your reason? Every year the flu takes down a few thousands of people. Those usually are the folks of older age, and with pre-existing illnesses. For those poor souls any kind of flu, some times even a cold could be deadly.”
Thus the man convinced the woman, and the sun shone again, and the birds chirped lightheartedly at the sight at dawn.
I’m not trying to dismiss the lethal potential of the flu. I’m not a doctor, so my opinion is rather vulnerable. However, I don’t think there’s a reason to panic. Several of my friends fell victim of the virus. They felt like shit for about a week, with fever of 103 degrees, and violent vomiting tormenting their bodies. Not fun. Still, doctors let them go home with no medication prescribed, as those were in short supplies and thus reserved for pregnant women, children and others with life-threatening symptoms. None of the people I know, that have gone through the piggy flu, had had any complications. They simply did what one does with a regular flu – let it wear itself out, while drinking lots of fluids, resting and watching Oprah.
My own weapon against the virus is my will power. At the slightest scratch in the back of my throat I simply say “Naha! It ain’t happening. I am HEALTHY and FLU-FREE”. (Say it fast five times in a row.) I block the concept of getting sick out of my consciousness. I’m not even kidding you, twenty-four hours later I barely remember I was coughing the day before. Works like magic every time. You should try it, too.
On most days I have an appetite of a small horse, which once again proves I’m a picture of health. I made a pot of BUTTERNUT SQUASH RISOTTO, for instance, and we destroyed it with Jason in two days over 3 meals. Part of the “problem” was Risotto itself – its symphony of flavors, the sweet juxtaposed against the savory, the heat, the comfort, the rainbow across the sky, the BUTTERflies…
Before I move on, I want to test if you’ve been paying attention. Does the post read a little funny today? Does my English “sound” Polish all of a sudden? Wonder why? I haven’t gone mad, and yes, I’ve been taking all my vitamins. I simply needed to let my editor (Jason) off the hook for a few days or so, as his work turned into a circus on wheels. Jason has been putting in 16-20 hr days. Yes, you’ve heard me – twenty hours just yesterday. He’s already doing more than an average person is capable of, so understandably I am on my own for now, and you just have to deal with my accent.
If you’re feeling a little under the weather these days, BUTTERNUT SQUASH RISOTTO is an ideal meal to quickly boost your energy levels. Chicken soup is so last season. What you need to know about Risotto is that the dish requires some loving, as you can’t really dump the rice and veggies into a pot and walk away. You need to tend to it, gently stir the rice around, sprinkle with spice, love, and fairy dust, and whisper sweet things into the pot’s ear. Know it will all come back to you in a bowl – the food made of love. What BETTER nourishment than that?
Let’s get the ingredients ready:
- Butternut Squash
- 6 cups of chicken broth (1.5 carton)
- 4 oz diced pancetta
- 1 onion
- 6 cloves of garlic, minced
- 3 tbsp BUTTER
- 1.5 cups Arborio rice
- 0.5 cups of white wine (the kind you’d enjoy drinking)
- big pinch of saffron
- 1 tbsp dry marjoram
- 1 cup Monterey Jack Cheese (grated)
- 1 cup fresh dill, roughly chopped
- salt + black pepper to taste
- 1 tbsp olive oil
Preheat an oven to 400˚. Cut the squash in cubes. Spread them in one layer on a sheet pan, sprinkle with olive oil, salt, black pepper, and some dry herbs (whatever you’ve got – marjoram, Herbes de Provence, oregano…). Shove the pan into the oven for about 25 minutes or until soft.
Heat the chicken broth in a pot and keep it on over a very low heat. Throw pancetta into a separate pot, let the fat render, and then add the BUTTER. When it melts, toss the onion into that pool of yummy fat. Sprinkle all with salt and pepper, add the marjoram, and mix them together. Let the onions sweat for a minute or two to release their sweetness and fuse in with the herbs. Your minced garlic is next in line – into the pot it goes. Stir once more.
Here comes the rice. Chuck it into the same pot with the onions and cracklings, incorporate with all the flavors, and cook for a moment letting the rice kernels toast. Now pour in the wine and let it grab all the bits of flavor off the bottom of your pot. Reduce the heat to low.
The fun part begins with the first 2 ladles of the heated chicken stock you’ll add to the rice. You need to stir it almost non-stop as the liquid gets absorbed. With your free hand, season the dish with salt and pepper as you go. Every few minutes you’ll add another 2 ladles of the broth, and continue to stir. Keep going until all stock is gone, and the risotto is cooked.
Before you turn off the heat completely, add the roasted squash, your grated cheese, and fresh dill. Now, kill the fire. Give it two or three more stirs until the cheese melts and binds the dish together for the rest of its days. Your BUTTERNUT SQUASH RISOTTO is ready to serve. And it should be… served immediately.
In the end, your throat is warmly coated, your belly is fed and comforted, and your right bicep is twice the size of your left gun. It’s a win-win every way you slice it. And really, what’s BETTER than BUTTER? Particularly when it’s sweet and savory, not BITTER.
I’ll go take my vitamins now.