Spring is officially here on the calendar, even if many of you are still dealing with cold weather and snow. New things are appearing all around me—not just plants. A bit about my background: I studied product design and earned a BS in Industrial Design. I worked in the field for several years before leaving my job about a year and a half ago to focus on this blog, freelance photography, and a variety of odd jobs to make ends meet.
Those odd jobs have included leading vegan food tours for a few months, picking up merchandise gigs, writing articles, and the occasional garage sale. Last year I applied to many design positions and nearly landed one, but it didn’t work out. Lately I’ve wondered if I’d return to the design industry—where much of my creativity comes from—so I felt a bit adrift. Then, yesterday, an old co-worker called with a promising opportunity: there’s a real possibility I’ll return to a full-time design role.
Timing is a little inconvenient: I’ll be away for most of April doing event work in Indio for Coachella and Stagecoach. It will be busy, hot, and there won’t be much time for computer work. I’m getting everything organized now so you’ll still have plenty of great recipes to try while I’m gone. I’m feeling a bit overwhelmed, but hopeful everything will fall into place.
Before I go, I want to share a delicious risotto that’s both comforting and bright with spring flavors. Risotto used to intimidate me until I made my first one in the fall and it turned out wonderfully. Don’t be put off by the name—this rice dish is approachable and rewarding to make.
