Tuesday, May 22, 2012


Has it really been a week? Seven days flew by like there were twenty-four minutes in a day instead of twenty-four hours. So much has been happening lately, and because of it I haven’t felt much like blogging.

In an attempt to regain some sort of control of my destiny, I decided to increase my fitness regimen. Yoga has sort of slipped from my daily routine, but rock climbing six times a week along with my attempts to run three miles five times a week (the latter is new) outside or on the treadmill/elliptical has brought much frustration. In truth I was expecting miracles, hoping to see my “problem areas” melt away and a lean, strong, and confident Morri would show herself in the mirror. But because I’m working out more, I am waking up early again, hungry and tired and doing what I can to stay in the present through partially closed and exhausted eyes.

From last Tuesday to today, I have done what I know makes me feel in control: cooking and baking, exercising and eating. But it’s a little better now… kind of.

Looking b.a. with my B.A., but really...

I know I said I finished school in December, and received my diploma in February, but I participated in my school’s convocation ceremony last Saturday. To think I had considered not walking across that stage in my cap and gown, cheering and being cheered by friends and family. Grinning ear to ear, I was inspired by the speakers and their speeches, and I fell in love with my discipline all over again. There was a feeling of closure as I moved my tassel from the right side of my green cap to the left, embracing my peers, both graduating and not. And because of this memory of facing the stage and listening to these beautiful people speak, and shaking hands with the Dean, and being photographed and smiling all the while, I decided to apply for grad school in the Spring.

... I'm freaking ecstatic!

Wish me luck.

I learned this week that life is all about choices, and how the choices you make not only affects you but everyone around you. Sometimes these choices are hard, and you need to see where your priorities lie and conflict. (This is conflict resolution in its intrapersonal form: what are you willing to negotiate or compromise or give up for another priority or choice? Are you even able to?) Sometimes the choices you think are easy turn around and show you another choice that takes you down another path entirely.

We had a full house!

My biggest fears are the fear of regret and the fear of time, (and I’m terrible at decision-making when both choices are equally grand and amazing), especially when I have put upon myself a schedule of the times in my life said choices are to be completed. It’s silly, it’s exhausting, and I’m done with focusing on the uncontrollable things and making the things that are controllable not good enough.

I have a good life with numerous options. I have my education, my loved ones, my health, and my passions. That’s really all anyone can ever ask for. 

There are times, though, when comfort is needed on a plate, something rich and filling, diverse and healthful, and sweet and savory. Risotto (or any rice dish that has a creamy consistency, really) has become one of my favorite dishes to play around with, and I wanted a recipe that had ingredients synonymous to spring.

Sweet Rabbit Risotto

800 ml Water
1 2 lb/32 oz Rabbit, whole or in pieces
1 tsp. Sea salt
292 g Arborio rice
2 Carrots, grated
1 White onion, coarsely chopped
1 Garlic clove, coarsely chopped
2 Green onions, thinly sliced
120 g Petite peas, frozen or fresh
45 g Walnut halves, coarsely chopped
50 g Dried currants
1 heaping tbsp. Dried parsley
1/2 tsp. Dried tarragon

In a pressure cooker (or large pot) on medium-high heat, cook the rabbit in the water (along with the teaspoon of salt) until the meat can be easily removed from the bones (for a pressure cooker, this will take about an hour, while in a regular pot it will take significantly longer.
Remove the rabbit from the water and place it on a cutting board, shred the meat with a fork, and place the meat in a bowl to use later.
Pour the Arborio rice into the rabbit broth and cook as you would normally prepare rice.
In a large cast iron skillet on medium heat, grease the bottom with your choice of cooking oil and add the remaining ingredients (except for the parsley and tarragon) to cook until soft and slightly colored.
When the rice is done, fold in all the other ingredients until completely integrated.
Serve hot over French-cut green beans.

Makes 8 servings.

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