At the halfway point of my month of eating in, I’ve been thinking about the second-century Jewish scholar Achai ben Josiah. Achai compared someone who buys grain rather than growing their own to an infant whose mother has died and can find no match for her milk.
I don’t grow my own grains, but I can see the allure of spending time preparing them. In fact, this weekend, my boyfriend and I joked that my theme was Constantly-Stirred Grain Dishes. I started off with a golden, slightly firm polenta. The next night, it was a creamy risotto with saffron, lavender, and mushrooms.
I did purchase bulk grains I’ve eaten this month, but I’m still here — and remarkably satisfied. I hope Achai believed in baby steps.
If you need an idea or inspiration for eating in, here’s a recipes for the risotto. (After the jump) Continue reading