Well, darned if I don’t miss you guys and gals lately! I may be back from my world travels but that cookbook of mine has a draft due date of August 1st. While I’ve been very busy patting myself on the back that I don’t have that much to work on, I still have what I fondly refer to as a “crap ton” of work to do. It most certainly is because I am Type A combined with the pressure ( mostly self-inflicted, of course) that it’s my first cookbook and I want it to be simply mind-blowing for all of you.
I wish you could see me spazzing out some days, it’s quite the entertaining sight to witness, just ask my family. No one really talks about the pressure that writing a book puts on the members of your family and your friends, but it’s there.
My husband is deftly shouldering the burden of most of the parenting, a lot of the meals, the house cleaning and the day-to-day things that I simply don’t have time for. The man is my hero cookie.
My friend Amanda puts up with the fact that I forget everything, including playdates for our sons. She just texts me 40 minutes beforehand to remind me, knowing full well that I can’t even hold a thought that isn’t food related for more than 10 seconds. She knows that I completely forgot. And I did.
On an unrelated note, is it still a playdate when the kids are 11?
My recipe testers are baking more than they’ve baked in monthes, trying to help me make sure that things are up to code for the recipes.
There are friends I haven’t texted in months, emails that I haven’t returned, events that I can’t attend and it’s all ok. It’s better than ok, it’s amazing. I’m writing the cookbook that’s been inside my head for years with an amazing publishing company.
I mean, please. First world cookbook writer problems here folks.
While I pop into Facebook a lot to chat with you all, this space is quieter this month. It will pick up now that I had a nice straight week of 15 hours cookbook work days, but I won’t have time like I usually do.
So bear with me, my darlin’s, my time is limited.
However, there is always time for a simple cilantro rice how-to. If you know me, then you know that I love cilantro. I also love lime and apparently this rice is a big thing in the States where a big Mexican food restaurant food chain is famous for it. Fine, it’s Chipotles. People go crazy for that rice though!
I can see why, the simple taste is perfect with almost everything.
This pairs best with any food that has a Tex-mex type of flavor to it, but I will eat this as a side dish with a burger, no problem. It all depends on how much you love cilantro.
Thanks for hanging in there everyone, things will return to normal (whatever that is around here) soon. Before you know it, I’ll still not be cleaning my house and Mike will still be cleaning up after me.
If it ain’t broke, don’t fix it.
Love you more than chocolate,
- 1 cup Basmati Rice
- 1 3/4 cup Water
- 1 tsp salt
- 1 tbsp fresh Lime juice
- 2 tbsp finely chopped fresh Cilantro Leaves Coriander
- Rinse rice till water runs clear then drain the water and set the rice aside.
- In a medium saucepan, bring the water to a boil. Add salt and rice.
- Place the lid on the pot and lower the temperature until the rice is just simmering. Cook for 18-20 minutes or until all water is absorbed.
- Remove the pot from the stove and let cool for 5 minutes while still covered, then fluff the rice with a fork. Let sit for another 5 minutes iuncovered.
- Pour the juiceover the rice & mix it by fluffing it with a fork.
- Add the cilantro in right before serving, fluffing lightly with a fork.
- Serving Size: 4