MARCH

Emily Warren Roebling: The Woman Who Saved The Brooklyn Bridge

When the Brooklyn Bridge was completed after fourteen years of construction in 1883, Emily Warren Roebling — the "woman who saved the Brooklyn Bridge" — was the first to cross it by carriage, carrying a live rooster in her lap as a sign of victory. Early in its construction, Roebling's husband, Washington, the chief engineer in charge of the bridge’s construction, became severely debilitated and bedridden due to decompression sickness. Emily Roebling stepped in and, for over a decade, oversaw the completion of one of the greatest architectural feats of the 19th century — making history by becoming the first female field engineer in the process. Find out more about this woman who saved the Brooklyn Bridge. https://www.amightygirl.com/blog?utm_source=newsletter&utm_medium=email&utm_campaign=20210303&ts=20210303&p=25975

Tomato-Basil and Spinach Risotto
Cook's notes: A creamy and flavorful risotto that makes a savory side or as a main meal when adding in some suggested variations listed below. A "heads up" the recipe does require a patient cook. It requires 30 minutes of the cook's undivided attention but well worth the effort. Recipe adapted from http://iowagirleats.com/ It serves 2 if used as a main meal or 3-4 if served as a side.
Thai Basil Grilled Salmon with Sesame Seeds a previously posted recipe can be found at https://sockfairies.blogspot.com/2020/07/thai-basil-grilled-salmon.html If grilling not an option bake salmon in oven following same directions using grilling sauce.

Ingredients:

2-1/2 cups chicken broth-low sodium
1 tablespoon butter
1 shallot, minced or 1/4 cup diced yellow onion
2 garlic cloves, minced
3/4 cup arborio rice (dry)
1/4 cup dry white wine
1 cup Roma tomatoes, diced and patted dry with a paper towel
2 cups fresh baby spinach
Handful of fresh torn basil or 1 tsp. dried basil and 1 tsp.dried parsley
1/2 cup grated Parmesan cheese

Directions:

In a saucepan bring chicken broth to a boil, reduce heat to low and keep hot on a back burner.
In a large skillet saute garlic and shallot or onions in 1 tablespoon butter-about 3 minutes.
Add in rice and stir to coat.
On medium heat add wine and stir until nearly all liquid is absorbed by rice
Add 1/2 cup chicken broth and stir continuously until broth is absorbed
Continue adding broth 1/2 cup at a time stirring until nearly all is absorbed before adding more.
When there is 1/4 cup of broth left add in tomatoes, spinach leaves , basil, parsley and 1/4 grated Parmesan cheese.
Cook until most of liquid absorbed, remove from heat, sprinkle with other 1/4 cup Parmesan cheese. Add salt and pepper to taste.