The next day, we had lots of leftover risotto. I just so happened to have recently come across a Bittman recipe using leftover risotto! I have a strong emotional connection to rainbow chard. I know that sounds ridiculous, but I just think it epitomizes all that is amazing about fresh produce. I don't use it nearly enough...we had some growing in our backyard that I shamefully wasted this year, and don't think I've used it at all in a year before now.
I have a hard time with Bittman's video recipes. I absolutely love to watch him cook, but I like to have ingredient amounts and oven temps and cooking times in front of me, it makes me feel more secure as a beginner in the kitchen. He mentioned in his video that the recipe was on the website, but I couldn't find it. In short, it needed to have cooked either a lot longer, or on higher temps, or both. The chard was still pretty tough despite the fact that I had blanched it, and the mozzerella was barely melted. This recipe used many of my favorite ingredients, but the final product was less than stellar. It was a little disappointing, but I'm really glad I at least tried it. I definitely learn new things and get a little swifter each time I try to make something new. Yay!
With this meal, we had chicken sausages, one of Andy's favorite protein sources. He's been encouraging me to grill, so I did! It's not my favorite way to cook, and I'd prefer to leave it to Andy if/when he's around to do it :) That said, I'm glad that I'm learning the basics, it's one more skill to tuck away into my repertoire!
I color-coded the chard (obviously...this part was by far the most fun):