BUNNY BUCKS: Cut out this play bunny money to put in plastic eggs for the hunt. Kids can use their bucks to "buy" items off of a treat table or trade in for privileges around the house like more TV time. Eight per page.
"HOP TO IT!" TAGS: Label baskets, buckets or bags for collecting the eggs. Three per page.
"HUNT STARTS HERE" SIGN: Let the games begin with this 7x10 sign.
"I HEART EGGS" DESIGN: Use as a print in a 5x7 frame or make into a card.
1/2 cup dry white wine (or 1 Tbsp. lemon juice and 1/4 cup water)
About 3 1/2 cups Knorr chicken concentrate stock, can substitute some of the asparagus cooking water for stock. (heated and simmering to add to the risotto)
1/2 cup freshly grated Parmesan cheese
Salt and pepper
Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2 inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller bite size pieces. Bring a saucepan with a part of water to a boil. Blanch the asparagus pieces for 2 minutes. As the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock asparagus into a vibrant green color to stop the cooking. Drain from ice water bath and set aside.
In a 3 or 4 quart saucepan, heat 3 Tbsp. butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
While the shallots are cooking, bring the stock to a simmer in a saucepan.
Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat.
Gently stir in the Parmesan cheese, the remaining 1 tsp. butter, and the asparagus. Add salt and pepper to taste. Serve immediately.
I just returned from an ah-mazing trip to New Zealand and among the many fantastic things this country has to offer, I discovered some ah-mazing crafters & artists during my travels. One in particular, really moved me...
of Raglan New Zealand
is a painter, sculptor & all around talented gal... I just had to bring home one of her wall art pieces for my craft room...