Links I’ve Been Reading


(Homemade ricotta with macerated berries. I've got more if you're coming over for breakfast!)

Philly Blog Tax – Good thing I never blogged in Pennsylvania. This is insane!

No Eat, No Pray, No Book Deal – I liked Eat, Pray, Love, but I understand where this writer is coming from, with her dislike for what this travel memoir has done to the publishing industry.

Egg Recall – I've been thinking about raising my own hens for fresh eggs and the egg recall makes me want to do it even more. 

10 Highest-Paid Authors – Not really surprised by who is on the list. What does it say about us, though? Lovesick vampires? Blerg!

How to Be Happy with Yourself – Nothing new, but sometimes I need a reminder of how to be nice to myself.

Food Truck War on the Streets of New York – As food trucks become more popular, so do the best spots in the city. Turf war ensues.


Feed Me Spoonfuls of Ricotta

Cheese, much like bread, is such a magnificent food. It’s a few simple ingredients, an expert hand, and out comes a beautiful product that can take shape in a number of different ways. My bread skills are pretty tight but my cheese making skills are serious low.

I’ve been looking at different cheese making classes and reading every cheesey book I can get my hands on, but I want to start making cheese now!

Easiest way to start? Ricotta. I found a few recipes and combine them to create this recipe:



Rachel Ellrich Miller


2 qts. whole milk (organic, NOT ultra-pasteurized)
1 1/2 cups greek yogurt, plain
1/4 cup heavy cream (plus 2 Tablespoons set aside to stir in after)
1 Tablespoon white vinegar, distilled
1 1/2 teaspoon fine sea salt


Combine all ingredients in a large pot. Over medium heat, bring the mixture to a boil, gently (this should take about 10 minutes), and stirring often, to prevent scorching.

Once it comes up to a boil, allow to boil for one to two minutes. You will see the curds clumping together and floating on the surface.

Drain through a sieve lined with cheesecloth or a fine sieve.

After drained (about 15 minutes), place in a container and mix in 2 Tablespoons of heavy cream.

Once you eat spoonfuls of fluffy, warm ricotta, with flakes of sea salt and a crack of pepper, you will never go back to that pre-packaged garbage they sell at the grocery store. I’ve been finding every excuse to put ricotta on anything.

Let’s see, so far, I have eaten it warm with a splash of olive oil. Chilled with macerated blueberries and strawberries. On bruschetta. And my favorite, on some homemade pizza for dinner. So many options!

If you’ll excuse me, I think I need some ricotta on a toasted piece of zucchini bread with a drizzle of honey. Happy Cheesing!

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