Cookin’ in Amsterdam

Round 2 in Amsterdam was pretty different from round 1. For instance, I actually went to museums, stayed in an apartment FO FREE (yayyyahhh SMC alum!) instead of an 80 euro a night crap hostel, and I experienced the city from a living standpoint rather than a tourist one. Excellent. The first night, Jill and a few other interns from her program went to see a music recital at one of the universities. Schwell, as usual, we were late and didn’t make it…so we went to a tapas restaurant instead! That consisted of arguing socialization issues with a couple of kids. Ugh. The next night, a bunch of us took a canal tour/cruise. Rowdy? Yep. Between Vince and Eli (sorry, buddy!) needing a “gangsta” photo and Ricky squeezing a bottle of wine between his legs for “safe-keeping”, I’d say it was pretty ridiculous.

After the cruise, we decided we would go to a bar. McDonald’s beat that out. Fries and a rolo milkshake? Why, yes. Don’t mind if I do. Ricky decided to propose to me. He didn’t even get a word out before the whole McD’s lobby started clapping. I’m holding out on answering. Totally have to weigh the pros and cons of marrying a gay dude. Hah.

As for museums, Van Gogh? Do it! Foam Photography? Only do it if you like being disturbed. Though, I’m sure the collection changes.

But most importantly, I cooked risotto, and it was delicious. So let’s make it.

Risotto con Pollo

<credit JCLamsterdam for some of these photos>

A whole chicken
Four-ish cut up carrots
One whole onion
5 oz Hunts tomato sauce
12 oz Arborio Rice
1 1/2 tbs butter

1.) So basically, you will make your own chicken stock. Put the whole chicken, the cut up carrots, the whole onion and the sauce in a big pot. Fill pot with water until the chicken is completely submerged in water. Season the compilation with 1 tsp of paprika, 2 tsp of salt, 1/2 tsp of pepper and a pinch of saffron (these are all approximations). Bring to a boil and then put down to a simmer. Cook until the chicken is cooked through (about 2 hours, depending on the size of the chicken).

 2.) When the chicken stock is finished, heat butter and a little more paprika in another pot. Add in the rice and stir around a bit. Then, put a couple of ladles of broth into the rice mixture. Stir until almost dissolved. After this, only add one to two ladles of broth at one time, and stir until liquid is almost gone. It is very important to do this in order to maintain the creamy quality of the risotto.

 3.) After the rice is done cooking, salt to taste.

4.) Plate up, top rice with some grated parmesan and enjoy!


Packity, packity, pack.

I hate packing. Mostly because its boring. But also because you think you’re going to get it all done in 5 minutes and it actually takes you hours. I’ve been packing slowly over the course of the past few days and I’m pretty much sick of it. Buuuuuuut I’m almost done so that is definitely good. I just need to do laundry and stick in the last minute essentials. But that can wait until tomorrow. Now, I’m doing all of this because I am leaving Amuuurica and going to Germany for the next 6 months or more. Like, tomorrow. Crazy? Maybe a little. Worth it? Absolutely. I’m gaining a few kids, some new pseudo-parents and hopefully some new friends 🙂 I do like kiddos and friends! I dunno about liking pseudo-parents so much, but I they seem pretty lovely so I’m sure they will be great too!

Anyway, I’m kicking this bitchin’ adventure off in one of my favorite European cities! I will be joining the lovely Jillian in Amsterdam, where she is doing some psychology intern stuff. I’m pretty excited about this because I have another friend, Alex, who lives there and will hopefully be able to hang out. And I’m excited because it’s effing awesome. Seriously, if you haven’t been, you need to go. Cuz its the shiz! For real-reals, this is what awaits me–

Gorgeous, eh? Perhaps, some of this too…like last time I was there…

Yep. Ridiculous. Wellll…back to packing. Talk to you in Amsterdam!