I ask you – how did we survive before we had our wireless wonders?
Quite nicely. And simply.
Younger daughter installed a new wireless router last night and I am as happy as a pig in mud – up at 6:53 a.m. on Saturday morning writing this post at my usual spot, my farmhouse-style kitchen table that is my muse, of sorts.
I am a creature of habit...I just don’t feel inspired in the office, where the modem is (logically) located and where I should be writing these posts. Maybe it’s finally time to do something about the sterility and coziness of that room?
Anyway, the Wednesday before last, it was Singers turn to cook. She had no heat in her house so she brought her entire prepared meal to Architect’s house where we gathered to enjoy baked swordfish, fingerling potatoes and string beans. It was delicious…thank goodness her stove and oven were functional!
The entire concoction took comfort food to a whole new level….a layer of polenta, topped with a homemade tomato butter sauce, grilled eggplant, basil, grated cheese, and the star of the show…homemade ricotta, made using a recipe from one of her favorite food blogs, smittenkitchen.com. It looks like making homemade ricotta is quite easy. I just may have to give it a whirl!
Rich Homemade RicottaFrom: Smitten Kitchen
Inspired by Salvatore Ricotta, via Tasting Table
Makes about 1 generous cup of ricotta
3 cups whole milk1 cup heavy cream (see Note above about using less)
1/2 teaspoon coarse sea salt
3 tablespoons freshly squeezed lemon juice
Line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey). Pour the curds and whey into the colander and let the curds strain for at least an hour. At an hour, you’ll have a tender, spreadable ricotta. At two hours, it will be spreadable but a bit firmer, almost like cream cheese. (It will firm as it cools, so do not judge its final texture by what you have in your cheesecloth.) Discard the whey, or, if you’re one of those crafty people who use it for other things, of course, save it. Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use.
The photos on the Smitten Kitchen site are just beautiful (big sigh). I really need to get the problem with my Nikon D40 corrected….I just don’t like the (food) photos taken by my little guy.