“Lullabye to nightmares, whisper low”

Man, daylight saving time cannot end soon enough. Monday night I was in bed, asleep, by 9 PM because it had been dark for so long already it felt like it was much later. I usually go to bed around 11. And then of course I woke up at 3 AM, because I usually get up at 5. I was awake for about an hour (Sacha was purring and snuggling against me so hard, he does that sometimes in the middle of the night, but I always think it means he’s trying to alert me to something!), and fell asleep again around 4, just in time to get not quite enough sleep by the time my alarm went off. Sigh.

In other news, my long weekend ended on Tuesday morning and it feels like I never even had a day off work. Except for all the e-mails I had to catch up on. I got a coupon for 50% off outerwear at Old Navy, so I ended up getting a coat, but not the one I posted about recently, it was another one I liked but GG gave me a weird look when I tried it on because it’s plaid. But it’s cute.

I made the most fabulous risotto for dinner last night, based on the meal I had when we went out on Friday. That meal was called Autumn Risotto, and it was plain risotto with squash, chestnuts, cranberries, and cooked escarole sitting on top. It was not what I’d pictured when I ordered it – plus it was very salty, and the cranberries were so tart they took away from all the other flavors. So my version is just the best parts, all cooked together. Since I usually just cook by “feel,” it’s hard to come up with a recipe, but here we go…


  • 1.5 cups arborio rice
  • 2 cups chicken broth
  • 1 cup water
  • 1/2 cup white wine
  • 1/2 a butternut squash
  • 8 oz. peeled chestnuts
  • 3 Tbsp butter

Cut butternut squash into 1/2-inch cubes. Spread on a baking sheet, top with about 1.5 Tbsp butter (cut into chunks and placed throughout pan). Bake at 400* for about 30-45 minutes or until tender, stirring a couple times during cooking to distribute melted butter and expose all sides of the cubes.

While squash is baking, cook rice in chicken broth, until broth is absorbed. Then add the wine, cook until absorbed. Add 1.5 Tbsp butter. Last, add the water, cook until absorbed.

While rice is cooking, roughly chop chestnuts so they are approximately the same size as the butternut squash cubes. (Tip: Trader Joe’s sells steamed, peeled chestnuts in a box!)

When the squash is tender and the rice has absorbed all the liquid, mix the squash and chestnuts into the rice and stir to distribute evenly.

If you make this, let me know how it goes!

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