mushrooms

Sartorial Saturday–The 2024 Charity Apron

Following the lemon apron of 2022 and the sunflower apron of 2023, Rare Dirndl is back with another charity apron…this time, they’re supporting the Clean Air Task Force, whose mission is “to achieve a zero-emissions, high-energy planet at an affordable cost.” In keeping with the earthy theme, the print on the apron features mushrooms, flowers, and foliage in natural colors, with grey denim ties.

I accessorized with a floral crown, my stag statement necklace, and an edelweiss wrap bracelet and clip, which I wore as a brooch:

I felt like my Herbology dirndl and Birkenstocks were the perfect folksy pieces for this look!

This was the outfit I chose for Maifest at Grant’s Farm…I got tons of compliments (and was also mistaken for one of the dancers!)!

Here’s a closer look at the print and lovely bow:

I love that Rare Dirndl supports charities, and also that I get introduced to new charities I hadn’t heard of before!

I’m already looking forward to seeing who they’ll support next year!

Tasty Tuesday–Bacon-Mushroom Risotto

I wanted to make risotto this weekend, so I took a few recipes, plus a few of my own ideas, and came up with this concoction. It’s a lot of work to stir something for this long, and your arm may fall off before you’re done, but it’s well worth it! Be warned: I used red wine (Shiraz), instead of the traditional white, because I thought the bacon could use the spicy undertones. I’m sure that white wine would work, too, but I’m just a red wine kind of girl!

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  • 8 Tbsp. butter, divided
  • 1/4 lb. baby bella mushrooms, cleaned and diced
  • 3/4 lb. thick-cut bacon, diced
  • 3 shallots, diced
  • 4 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 1/2 cup red wine
  • 5-6 cups chicken stock
  • 1/4 cup freshly grated parmesan cheese
  • sea salt
  • pepper

Sauté mushrooms in large skillet in 2 Tbsp. butter for about 3 minutes. Remove mushrooms and liquid from pan; set aside.

Sauté bacon in same pan for about 10 minutes, or until crisp. Drain bacon on paper towels, removing grease, and set aside.

Melt 2 Tbsp. in same pan, and sauté shallots and garlic for about two minutes. Add rice and toast, stirring, for 2-3 minutes more.

Once the rice is golden and toasted, pour in the wine and stir until completely absorbed. Add chicken stock, about 1/2 cup at a time, stirring constantly, until all the liquid is absorbed and rice is al dente, about 20-30 minutes.

Remove from heat, and add remaining 4 Tbsp. butter, cheese, reserved bacon and mushrooms. Season to taste with salt and pepper.