The Fuzzy Chef & Friends

I picked cioppino partly because it's a "one pot meal", which is an excellent idea if you're ever cooking a major meal in a rented kitchen with unknown equipment.  All I had to bring was a large wide pot, and knives. 

For my second trick, I taught how to make a more complicated, "company" risotto for entertaining or special evenings. This one involves a lot more work, primarily because of the requirement to separately prepare a lot of the ingredients and the "stir continuously" rice cooking method.   In the picture above, it's the yellow one.  Click through for recipe.

Christmas Eve was very different from Thanksgiving as far as cooking was concerned this year.  Thanksgiving dinner I had planned out 2 weeks in advance.  Christmas, I was still thinking about things on Monday.  So it didn't throw me much when dinner had to be revised and revised.  Also, we had a surprisingly "white Christmas" for Oregon; it snowed nonstop for several days, which is a rarity for Medford.  So what did all of this snow make me think of?  Why, sunny Brazil and Spain, of course!