Once again, your ridiculously nice comments about the nursery gave me the warm fuzzies. John and I read each one over and over...because we're dorks. But for serious, thank you, youse are the best!
Sweet sassy molassy, this is a good one. I borrowed the recipe from Indigo's Sugar Spectrum. Don't go to her blog if you're hungry though. Or if you have a weakness for cute kids. Seriously, don't. Anyway, I've never made a sauce from scratch, I'm a the-jar-is-good-enough kinda girl. But this stuff is ridiculously good. I actually switched out the whole milk for 1% since whole milk is the devil. It turned out just fine too because I gradually added flour until it was a good thickness.This was easy to make but made me feel all cheffy and accomplished. And thats what I needed after a recent big freaking cooking FAIL.
Now I know I'm only in the beginning stages of being a good cook but I feel I've done a pretty good job in the kitchen since my vow last year to make domesticity my bitch. I haven't had too many catastrophes in the kitchen. Well, my friends, if only for posterity's sake and as a warning to you, do not make this recipe for Creamy Butternut Squash Risotto. Ok, my first clue should have been the fact that this risotto is made in the microwave. But I ignored it. And it turned out gross. See evidence below.
Nothing in this picture says creamy risotto, does it? And um, word to the wise, squash is kinda gross. Here I was, thinking I'd be all adventurous and whatnot and look what happens. I should clearly stick to things involving delicious cream sauces and less vegetables, doncha think?