Duck blueberry mushroom risotto

I noticed Anne Burrell pull a container like this of chicken stock from her refrigerator. It is an odd container to store one's own chicken stock and I realized she and other chefs are doing what I recently discovered in the frozen cabinets at Tony's market. Their staff prepares this and other stocks, chicken being the most reasonably priced. So far I bought four, maybe five, and I resolved this really is the way to go, a much better deal than the cartons and the best part, made right there. 

Oliver's duck/blueberry sausage from previous sausage and scrambled egg photoset. Gentle, the trick is not overcook it.

I do not have proper Arborio rice on hand so Japanese short-grain rice is substituted, among the worst substitutions possible, but I am certain I can pull this off. With vigorous stirring the rice does slough surface starch and keeps doing that  and it does form a rich starchy sauce,  and it does absorb liquid like nobody's business and that absorption can be controlled by cooling, then by adding more hot liquid to loosen, loosen enough to accept cheese, but even if it didn't form a rich thick sauce I could turn rice grains to powder and add that by the teaspoon and achieve the same thing. As it is, feta cheese compensates nicely for this short-grain rice's starchy shortcomings and I am pleased with the result. 

Additional blueberries to augment the blueberries already in the sausages. 

Whoever heard of blueberries in risotto? I might just now have invented a new thing.

It really should sweep the globe. 

It looks almost like oatmeal but it tastes nothing like it.

* bland rice

* butter

* chile flakes (to alter the bland rice)

* dry mustard

* chicken stock homemade in someone else's professional kitchen. Two units.

* parmigiano-reggiano and feta cheese

* duck/blueberry/pork sausage

* mushrooms

* oregano

* blueberries

No onions. No garlic. No beer nor wine nor alcohol. No bay, cumin, cilantro, nor basil. No tomato. No olives. No cream, no olive oil. No sweet/sour thing going on, nothing bitter. 

Simple, straightforward, unhallenging, yet nothing mundane pedestrian nor ordinary. I immediately want more, and it's right there still hot.

Peach blueberries cream

Steak, eggs, biscuits, blueberry preserves

It's part of a steak. I used the other part for something else. 

Corn flakes, banana, blue berries

Overheard a guy on teevee say, "cream with our breakfast cereal, no wonder I was such a fat little kid," and I thought, "hey, that sounds like a good idea." 

Oatmeal, apple, blueberries, pecans

New American Breakfast, sixth in a series, where new is quite old indeed, where American is Scottish, and where breakfast occurs late in the afternoon because sometimes other things come up. The point is oats are a nice slowly digested grain and do not rapidly convert to sugars which are then converted to body fat.

* steel-cut oatmeal from the bulk bins at Whole Foods. Cut because they cook a little faster but not rolled because those are flattened, cut and steamed to become more like instant and something is lot in the processing. Of course whole groats are best of all but they take too long to suit me because I want oatmeal NOW! It's a bit bewildering faced with all those choices and all those bins so you should know what you want in advance so that you don't look like a dummkompf when you get there. Kidding. The people there are exceedingly helpful.

* 3/4 cup steel-cut oatmeal
* 1.25 cup water
* 1/2 large Granny Smith apple cut into wedges.
* handful of pecans

* 1/2 handful raisins
* handful of blueberries
* I got big hands
* butter
* sprinkle brown sugar

* cinnamon
* dash salt
* heavy cream

⚡⚡ ZAP ⚡⚡ Five minutes in microwave. Careful, it tends to foam up and spill over. Ask me how I know.

Peaches and blueberries