Jobs Forecast: Gloomy, but atleast there is Butternut Squash Risotto

Even though I am sure I cannot remember what I expected to happen 1 short year ago, I am positive that it wasn't this. Not that this is bad. This has actually been pretty great. I am cooking, baking, sewing, eating (a lot!), drinking, finding out that there are so many things I like doing that don't involve books! (or tests, or reviews, or grades)! Who knew.

I don't know that it's harder than I imagined, whatever I imagined, but it's so different. I didn't expect to be so lost in the job market. In the last year, I have probably applied to ... atleast 60 jobs. I've had 8. I guess I thought everything would get clearer. Instead, I'm still looking through my drunk goggles, now they just have a rosy hue to them.

How are you supposed to get a grip on the future?

What a luxury, I know, to be able to spend all this time considering the future. How dare I, spend all this time writing about the woes of decision making. It's incredibly selfish. But I know. I understand. Many times, there isn't any opportunity to consider. It's do or die. It's survive.

And if that was the case, I would. Survive.

Butternut Squash Risotto

I am eating frozen pizza while I write this, so you can just imagine how the food-class in my house must fluctuate.

Risotto is a magical sort of monster. It sounds fancy and scary. Maybe you don't like rice. And you have to stir constantly for 25 minutes! See, all these things are working against you. But you should do it. At least once in your life. And you will see it is not very hard at all!...Just get some wine and a friend to talk to you while your arm goes dead.

What will you need? 

(Keeping in mind, I am making this for 2, but it would really serve 4)

2 TBS olive oil

1 small butternut squash, cubed

1 c. Arborio rice (yes it has to be arborio)

4 c. (1 quart) chicken broth (or vegetable) 

1/4 c. onions, diced (onions are onions, use whichever you please)

1/4 c. Parmesan cheese

2 TBS cream (not necessary, but still good!)

1 tsp parsley 

salt + pepper

First things first, cube up your squash, small, and throw in a pan with 2 TBS olive oil, salt and pepper over medium heat.  

 Cook until you can mash with a fork. Mash lightly and remove from heat, set aside.

Measure out 1 c.-ish arborio rice. Also pour broth into saucepan and heat on low until warm.

 In the same pan you have removed the squash from, add onions. Cook until soft-ish (3-4 minutes). Add rice.

Stir rice with onions for ~1 minute. Add warm broth gradually (1/2 cups at a time), waiting each time to add the next until the last is fully absorbed (you are in your stirring marathon at this point). So keep stirring! You can do it!

Keep going!

If your rice still isn't done and you are coming to the end of your broth, add some water to the pan. When your rice is just nearly done, add butternut squash mash.

Keep stirring!

Add cheese, cream and parsley. Probably more pepper, but taste it first and decide.

And BOOM! Risotto.