Have you ever sat at a bar, waiting for the band you came to hear, while some natalie merchant wannabe ruins your night? I have. I am.
Just added some light writing photos to the blog. Check it out! turnupmysymphony.tumblr.com
So, a very viable option for some people in this current economic climate is to buy an existing business. If a man or woman has savings, and entrepreneurial spirit, and a desire to begin a career in something that he or she will love, then he or she should buy a business at a low price. I would, personally, love to have the cash to buy a somewhat well-reputed bar/restaurant and inject some youth and enthusiasm into it. I know that starting something from scratch might be putting more of my own “heart and soul” into the actual business, but that does not really matter to me. I don’t care what a business started out like, yes, I would like to preserve some history, but what matters is what I make it into. Right now, I am going to keep my eye open for failing businesses that look to have potential, and when I get my money, you can come in for a drink or some delicious treat that Nick invented.
How do you feel AIG bonuses? What do you think about contract rights as well? How do you balance the responsibility?
finally was able to settle on a name we all liked, and with a domain name that matched! Check out our biz twitter @co_lab
Arborio Rice-1.5 lbs
Chicken Stock-3 Cans
Onion-1 whole diced
Garlic-2 cloves finely chopped
Butter-4 tbl. spoons
Olive Oil-4 tbl. spoons
Mushroom-2 cups chopped
Salt and Pepper- to taste, we usually add a bit during the sweating of onions/garlic, parmesan cheese adds a lot of saltiness, so be careful.
Parmesan cheese-2 cups
Saffron-roughly .020 oz
In butter and oil, throw in onions and garlic and sweat for about 8 minutes, add mushrooms in at the end of the 8 min. Add some white wine if you like, then add all of the rice and let it absorb flavor for about 4 minutes. During the onion and garlic cooking, heat stock on a different burner and keep at low heat. For the next 40-50 minutes, slowly add stock and let rice absorb it. Keep stirring the entire time and adding small amounts of stock after rice absorbs it. Towards the end, add saffron by dissolving it in a small amount of stock and then adding to the risotto, also, add half of the parmesan cheese and stir in until it is dispersed evenly.
Take off heat and it is ready to serve, the remaining parmesan is for putting on the risotto as you please.