Clearly I am not in control of my life any longer. Between work, the trips, my food writing class, the boot camp exercise class (that I might add is about to kill me), and the house and all it involves, I cannot find any time to do any thing. It’s a sad state of affairs, when I have to schedule time to complete the one thing I love to do…this blog.
This past weekend was one of the first in many that I have been able to devote a couple of hours to myself, so I decided to finalize a couple of ideas I’ve been working on. It was me and my kitchen, alone at last. Me and my kitchen along with cheese, rice, lobster and corn. It can’t get any more romantic than that….just don’t tell my husband I said so.
I love Arancini. You know them; they’re those cute little cheesy rice balls. I can’t seem to ever have enough of them and a while back I got this obscure idea to add lobster to the recipe. And what goes better with lobster than corn?
With the combination of flavors, all the ingredients made for a very tasty dinner. What I loved was the sweetness of the lobster and corn combined with the creaminess of the cheese and rice but it all had the crunch from the outside crust. Yes, my friends, an Arancini affair had begun. I even invited my husband to come along for the taste train of love, of which I believe he thoroughly enjoyed, given that he ate four of them.
Make a date with your kitchen and try these cheesy rice balls. You’ll love them as much as I did, with or without the husband involved. Just don’t tell him I said so.
Star rating is a huge YUM!