Spotlight Ingredient: Spinach (Recipe: Spinach Ricotta Shells)

As the Dowager Countess innocently inquired “What is a ‘week-end’?” on Downton Abbey, I too have experienced my days merging together into one blur. However, I haven’t been idly sipping tea and sacking servants, rather I am so immersed in the routine of feeding-burping-changing-bouncing Clara, that most days feel the same.

We’ve passed that six-week milestone together, Clara and I. She is more alert and smiling sweetly, stealing my heart every time her little mouth turns up at the corners. I have so enjoyed the early days, but truth be told, I’ve missed blogging, and I can’t wait to get back into developing recipes and sharing them with you.

I have to extend a big “thank you” to the guest bloggers who helped fill my shoes while I took some time off. Annie, Kelsey, Andrew, Jan, Katie, and Jessica – thank you for sharing your expertise with my readers! You’ve enriched this space and lent a different perspective on everything from freezer cooking and finicky eaters, to fresh mozzarella and feeding tweens. So, thank you!

Now let’s talk about spinach. It’s one of the earliest spring vegetables, and as my son loves to remind me, is a super food. That alone is reason enough to make this pasta for dinner tonight.

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A Simple Summer Appetizer (Recipe: Creamy Homemade Ricotta)

Yesterday’s post was epic and last week was busy with a daily canning post. Today, not surprisingly, I don’t have many words. We took time out this weekend to relax, and my Aunt Jenny’s lakeside home was the perfect place.

A terrific cook, my aunt nourished us with roast lamb and other delights; it was wonderful to be cooked for. In-between meals, I sought solace at the end of the dock to process the past month and ponder what lies ahead. Life continues to be unpredictable, wonderful, tragic and mysterious.

I brought a jar of homemade ricotta out to my aunt’s and served it up for breakfast, spooned into bowls and topped with roasted strawberries. I’ve been making ricotta, well, since I was about as high as a bar stool, when I would help my mother make cheese from our goat’s milk. There’s nothing like fresh ricotta.

As I made a batch on Friday, I wondered if I should give up blogging and start giving cooking classes instead (I’m not going to!), because nothing makes me happier than demonstrating to others how simple scratch cooking, such as ricotta, just is.

Perhaps you’ve only seen ricotta in a plastic tub at the supermarket and didn’t even know it could be easily reproduced at home. Well it can, and today, I’ll show you just how. [Read more…]