Food goodness

This is not your 3-minute instant ramen soup with your month's intake of sodium. This is honest to goodness comfort food at its best. Homemade. You can do it any way you please, but here's how I made it. First, I used probably 8 cups homemade chicken stock . I put it in a pan, and floated some ginger pieces in it while it came to a slow boil. (Next time, I'll grate the ginger so that we taste it more.) Once that was boiling, I added about 3 Tbsp. miso , and lowered to a simmer. Next, I shredded some already-roasted chicken. Because I had it in the house, honestly. I also took some frozen corn, and sauteed it in butter. Because I read a blog that said I should do that. Finally, I wanted some green in my soup. So I made this wilted spinach , and a lot of it, so I'd have leftovers for breakfast. Oh, and I made a soft-boiled egg for Ernie -- 6 minutes, in the shell. Run under water and peel carefully. The yolk was still runny in the cooked white, which was very

This is adapted from a cookbook G bought me for my birthday last year (?), that I have been methodically working my way through. It's one of those "if you have this and this, you should make this" sort of recipes. So. If you have a pound of Italian sausage (19 oz) and some frozen peas (a staple in our house) and 3/4 c. arborio rice Then you should make risotto. Naturally. First things first. Get rid of those casings. Crumble up the sausage, and cook it. When it's about 3/4 of the way cooked, throw in some sliced mushrooms (I had about 10 loose mushrooms to use up), and cook until the sausage is cooked all the way and the mushrooms are sauteed. Set aside. Heat 4 c. of chicken broth (I had homemade, but the stuff in the carton works fine) in a pan on low heat. In a separate pan (sorry, this is the sort of recipe that makes a lot of dishes), heat a few tsp of olive oil . Add the arborio rice, and stir to coat. To that, add 1/2 c. white wine , and cook