I suck as a person and you can make your own nutty rice

What do you mean where have I been? What do you mean it's been a month and a half since my last post? I don't have to take this kind of attitude, young'in.

Ahem, right, so sorry. Btw HI HANNAH!

Since the semester's beginning dinner has been cut to just five nights a week: Tuesday, Thursday, Friday, Saturday, and Sunday. Also I've been going through "The Book" (insert trumpet music?) and repeating recipes from previous pandemonium meals. This was partly because I wanted to make sure the first success wasn't just a fluke. The good news is that only one of them was less spectacular the second time around, and that might have been an error on my part.

I should make a cookbook one day. I could call it cookbook for adults who need to feed their family now! Or something witty like that. (That's witty, right?) Of course, regularly updating this would be an extremely convenient way to put together the material for said book.

Anyway. I don't have the meal plan yet this week. I had some soup at a friend's house that was delicious and I really really want the recipe, but I don't know what's it's called. It's like a lemon-y milk-y chicken-containing couscous soup thing.

But! I won't abandon you again and leave you with nothing:

You know how Elvo loves pecan rice? It smells good while it's cooking and it's got a nutty, crunchy hint to it that's really special. Well. You can duplicate this even if you can't find pecan rice near you.

Get some white rice and a small amount (like a table spoon per cup of white) of wild rice. It's long a black.

Get some slivered almonds. They are like little barbie-sized plates but they are made of nuts. They sell them in packages or maybe you can sliver your own, I'm not sure. I got a package of them. Like 1/3 of the total amount of rice you are making.

Get some salt. I didn't think putting salt in things was important because you can always add salt to taste, right? No no no grasshopper. Salt is very important when you are cooking. (It's true!) Maybe if I had been a normal child and studied chemistry like everyone else I would know this, but oh well. Take a dash, like less than would make a dime in the palm of your hand but not much less (I don't use measures very often, can you tell?) and throw it in the rice cooker with the white rice, wild rice, and slivered almonds. (You can use pecans or walnuts too, I just like almonds way better.) And cook it! It's delicious! And protein-y! Not to mention fancy-smanshy with no real effort!

Once I find that lemon-milk-chicken soup recipe I will post it as well. These two items and cordon bleu were served at a celebratory dinner complete with candles and let me tell you, it was high class! If you *really* need to impress the inlaws, never fear, this meal combination will not let you down.