The Yum Yum Factor

Poor Shack. Two of the things that he loves the most are things I almost never make for him - veal parmesan and arancini. To make arancini, you need to have cold, leftover risotto but, trust me, if I am going to stand over a stove, stirring rice, for half an hour, I am not going to put it all aside to use for fried rice balls. Occasionally, I might have gone out of my way to double the recipe so that I could make these the next day but, honestly,  that often just resulted in gluttony. We were left with all of us rolling around the house, moaning and groaning, with too much food in our bellies and still not enough leftover rice. Enter my Instant Pot. Since making my first batch of risotto in the pressure cooker, I have not looked back. I was the last person who wanted to believe that you could end up with a risotto that was indistinguishable from a lovingly stirred pan of soupy rice but, here I am, making risotto in the pressure cooker all the live long day...

It's September and school starts in two days so all of sudden, I have ten months of packed lunches looming ahead of me. I am fortunate that my kid will eat just about anything I make for him so I can have a bit of fun with his lunches, use up bits of leftovers and not get all stressed out about it. If that wasn't the case, he would totally be packing his own lunch by now but because I still enjoy doing it, I will continue to feed him during high school. I am combing through all of my old posts for inspiration and found  this one which was originally posted on NoReEats, my year long experiment of never repeating a recipe. This recipe was posted in August of 2011 on that blog and I have updated the photos and tweaked the recipe a bit to put it here. One of The Kid's favourite snacks is something called onigiri and it is a great thing to send in his lunch. I can make it before bedtime and pack it up the next morning. For this batch, I had some leftover curry c...