lollardfish

We started with ricotta - fresh, homemade, ricotta. It's very easy. You buy good whole milk, heavy cream, heat it, take it off the heat, add something to make it do its thing (i.e. acid - lemon juice and lemon zest), salt, sugar, and then let it drain into cheesecloth and a conical colindar for a few hours. We are still in hour number one.

So, it's easy ... we think ... we'll find out if its good later.

But, as noted by the most eminent medieval literary scholar on my friends list,

buttonlass and I have been awfully Mediterranean lately. So we went pacific. The beautiful rib-eye we bought at Clancy's (the uber-butcher in town) is sitting in a bag of mango, jalapeno, some wine, salt, black pepper, red onion and a little Cholula hotsauce (all food processed together into goo!). It can sit there and think about what it's done while we go for a walk.