I don’t like cheats.  I think those that cheat should face consequences.  But when the consequences are out of whack compared to other offences I have a problem with it.

A news story that lit up the internet this week had to do with the NFL and the Pats.  In a game at the beginning of the year there were some deflated balls.  The NFL couldn’t, to their satisfaction, get the quarterback to talk about it even though he wasn’t the one who deflated the balls.  So they suspended him for four games and took away the team’s first round draft pick.  People went nuts!  The reason?  In the past few years the NFL has been grossly underwhelming with their punishments over things like rape, domestic violence, etc.  But a ball is deflated and all hell breaks loose.

And that saddens me no end.  I keep hoping the world will move in the direction that my daughter doesn’t have to worry about these issues.  I do hope the increasing outrage over these priorities will usher in a world, eventually, that doesn’t consider women and girls as second class citizens and a woman being punched so hard she is knocked out and dragged out of the lift will prompt a more swift and complete investigation than the one that happened for balls deflated.

In the meantime we just keep moving along.

This week I had some chorizo from the co-op.  I actually like chorizo very much but I made the mistake of getting the ones they make at the co-op.  I keep trying but they are either dry or mealy.  I think I need another source!  Shame really.

This is for two so double it for a family of four.

As always do the prep before you start cooking for this dish.  I chopped up half a cup of onion, a few cloves of garlic, and a few mushrooms.  Grate about 3/4 cup of sharp cheddar cheese and prepare two cups of vegetable bouillon.  Make sure it is hot before you cook.

Heat up a tablespoon or so of olive oil and saute the onions until they are softened.  Add the garlic and mushrooms and cook for a couple of minutes.  While this is started begin to grill the sausages.  Don’t worry about cooking them all the way through as they will be finished off in the risotto but you do want to get a sear on the sausages.

After the garlic and mushrooms have cooked for a couple of minutes add 1/2 cup of arborio rice to the skillet.  Stir for a minute or so then add 1/2 a cup of a dark ale.  I used our Irish Red for this.

Bring to a simmer and add 1/2 cup of the broth at a time allowing it to absorb before adding more.  When it is halfway cooked slice the sausage and add it to the skillet.  For this dish I added some frozen corn for a pop of colour.

When the last bit of the bouillon is added add the cheese to melt in.

Once the risotto is al dente it is ready to serve.

Grate cheddar cheese over the dish and serve.  It’s a shame the sausages weren’t up to snuff as the rest of it was quite enjoyable with the cheddar and ale.  I’ll have to try again with different brands.