​I’ve been temporarily sidelined with my recovery. My husband takes me to physical therapy three times a week, food shopping at Wegmans and Costco and occasionally dining out. Being in the house is starting to drive me crazy, thank goodness I’m getting more mobile.
 
I am able to stand longer and have begun seeking out new recipes. I recently had a craving for risotto. While I thought I would make Risotto alla Milanese, I found a recipe in Marcella Hazan’s book “The Classic Italian Cook Book” for Risotto with Parmesan Cheese. I found Ms. Hazan’s recipe to be interesting as the broth could be homemade meat broth or chicken broth mixed with water. Forgive me Ms. Hazan, but I had a box of Wegman’s beef broth that I wanted to use. Although the recipe calls for 5 cups, the box was 32 ounces (4 cups), hopefully enough. For the recipe you also need shallots or onions, butter, vegetable oil, Italian Arborio rice and Parmesan cheese.

I made a do-over 40th birthday dinner for my son this past weekend. He, his wife and son tried to have a birthday weekend in Cape May, however, traveling with a toddler presented some unique challenges.
 
Many, many years ago, I made a pasta casserole recipe from “Gourmet Magazine” (January 1998), Baked Ziti with Mushrooms, Peppers and Parmesan; my son loved this dish. Despite my challenges post-surgery, I decided to prepare a dinner in his honor. I did however, prepare this meal over two days so I wouldn’t be on my feet too long.
 
For the recipe you’ll need yellow peppers, an onion, fresh garlic, olive oil, heavy cream, white button mushrooms, red bell peppers, orange bell peppers, ziti, scallions and Parmesan cheese. ​

I am four weeks into my recovery from right hip replacement surgery. The hip has felt good following surgery, but minor problems surfaced. My right leg and knee were slightly swollen. A week of lying in bed and icing helped alleviate pain. However, my cushioned dining room chair has proven comfortable so I can sit and type.
 
Just two weeks after surgery, I was able to do some cooking as long as I wasn’t on my feet for an extended amount of time. I had an abundance of eggs sitting in my basement refrigerator. I also had a few open bottles of red wine and pre-cooked bacon in the freezer. With these items on hand, it was time to make breakfast for supper. The first new recipe I tried was Eggs Baked in Red Wine, a recipe by Sara Moulton, of Sara’s Weeknight Meals on PBS.
 
Besides eggs, red wine and bacon, you’ll also need homemade-style white or whole wheat bread, garlic cloves, bacon slices, shallots, chicken broth, unsalted butter, all-purpose flour, kosher salt, freshly ground black pepper and fresh herbs (chives, parsley, tarragon, lemon thyme.) For bread I used some delicious bread, Sesame Durum, from Hey Peach Bakery in Bradley Beach, NJ.