Postscript to ‘Spanish food gets my attention’

cropped-small-plates-blog.pngSoupy riceTake a look. This time I didn’t try to second guess the recipe’s creator, chef Brett Emerson, owner of Contigo in San Francisco. (See my post of April 26, “Spanish food gets my attention.”) I used the required amount of chicken broth, and I also bought short-grained rice. The result was much better.

I highly recommend this recipe. It took half a chicken, but now I have roasted chicken for a chilled salad. Temps are supposed to reach 88 degrees or so today. That’s dinner.


Janet Cleaveland

Janet Cleaveland

What happens when a retired journalist spends a lot more time in the kitchen than in past years? She tries new dishes and jumps at the chance to write a blog about food, family and good times. My kids are grown now, but I'll be looking back at how they learned to cook, what recipes my husband (the Intrepid One) and I are experimenting with, and how food and conversation make for happy times in the kitchen. I worked for The Columbian for 15 years as a copy editor and another 10 elsewhere, though I didn't start out as a journalist. I thought I wanted to teach English literature. My husband grew up in Clark County, and I've lived here since 1983. My kids have grown and left home. Like my husband of 52 years, our adopted chocolate Lab would never pass up a chance for a tasty meal.

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