BLOGAHOMA

Ricotta from Scratch

When I am drawing my kneaded eraser is never far from my reach to remove those lines I don’t need. In my enumerable computer art programs there is always “undo”. But cooking as I have found out is less forgiving. Anyone who knows my family realizes that although I may have carried a big share of the bread-winning responsibilities, it was my husband Michael who became the master cook. Dinner was and still is his purview, dishing up one wonderful plateful after another. Once and while an expletive can be heard emanating from the kitchen but mostly he runs his kitchen like a well seasoned stew pot.

It is only of late that I have returned to making anything that entails turning on the burners. Now sans corporate job, sans children, I have the time to dabble in the kitchen arts. I started with almost a guaranteed “no fail” recipe, gelatin from scratch thanks to Knox box. Being that I am first of all a creative, I make coffee gelatin with a little coffee liqueur to take it up a notch. Having gained confidence in my gelatin making ability (figuring very few had ever tasted gelatin not made with Jello) I bravely brought my concoctions to the Park Tavern. No one raves but no one gags either. Emboldened at my newly discovered talent I have added at least a half a dozen varieties of gelatins outside the box: Triple Threat Coffee, Root Beer Float, Very Merry Cherry among them, I took on the next challenge pudding from scratch. Easy right? Not if you misread the plastic measuring spoon, with size rubbed off, and overdid the salt. Not wanting to waste my work, we ate it saying in unison “It could use a little less salt”. A funny line delivered by Edith in “All in the Family”. But now that I have got it right, I have successfully whisked up both maple and butterscotch puddings that are a tasty treat. It helps that at my finger tips is both milk and eggs fresh from the farm making things even yummier.

Triple Threat Coffee Gelatin

I wouldn’t cook anything if it weren’t in some way a creative process. In that spirit I make sure I add interesting ingredients including a little dash of the spirits. Did you know that butterscotch pudding actually has whiskey in it? That’s the recipe I found that I liked did. And yes, there is a hint (or two) Dr. McGillicuddy’s Cherry Schnapps in my Very Merry Cherry Gelatin.

I am still try to work out the curds in my Ricotta cheese recipe and have purchased a cooking thermometer to help me get it right. No tricks or creativity will be used, as it is an exacting deal. I realize I haven’t mastered it yet because my yield is half of what it should be. I gave myself only a B- on the last effort, my goal is to get an A. Once made, however, it can go into whatever fancy concoction we might come up with. The Lime Cheese Cake Muffins  that Michael took out of the oven this morning was the proof.

Note: The recipes I use are from the netted from the net. Often they end up a mash-up of several recipes plus a few dashes of my own. After finding the ones I want to use I move my laptop to the Kitchen counter.

As I savored the cantaloupe this morning I thought about how we had enhanced the flavor by grating fresh ginger on top. Fresh ginger that we keep at hand in the freezer. Neither of us can remember when or why began to do this but it improved our life in a minute but flavorful way. The “if only” people never  quite get a hold of the idea that doing small things can enhance your life, like along with fresh fruit on Sunday mornings Michael (my husband) bakes up a batch of home made muffins. They are pretty much a surprise but the result ranges from good to fabulous. And yes, as eccentric as it may seem, I now pepper my bosc pear. Last year we put in a porch railing boxes where we grow fresh basil, rosemary, thyme and mint. Add that to your dishes and you have given yourself another reason to want to eat at home.

We needn’t be so literal, spice is more than about food. Spice can be trying out a new style of music. We discovered Buckwheat Zydeco when we stopped at a shop in Eureka Springs, AR adding some Cajan to our musical taste. Out of the blue my sister-in-law sent me Bachata music from her native Dominican which I now listen to make cleaning less drudgery and more of a dance. Then I am forever sampling music son, Colin, recommends like Tremor, Argentinean tech-no music or music I have no idea what it is called but its new and interesting. Right within earshot of our mountain bungalow are live Blues Ball or Red Dirt Music Fest in the Medicine Park. We’re there we listen, move to the music and add zest to our weekend.

I can spark up my day by just adding a pair of earrings and funky bracelet. Today it was my button bracelet I got as a birthday gift from sister Cathy. For friday night at the Tavern I wore my red polka high heeled sneakers. I might compliments or maybe just a smile but adds to others fun as well. In a very small way. But its about the small things.

Sharing the spice is also improves your life. Lately I have been experimenting with gelatin (not Jello). There is espresso gelatin with a hint of orange Cognac, cherry with a hint of cherry brandy. Both excellent and shared with friends and family. Michael added whipped cream and a dash of nutmeg to the espresso gelatin; it was the perfect compliment. Sharing for me can be a show and tell at the Tavern or scanned in image on Facebook. There is so little time and so much to share. Michael to a video of our lavender dancing in the breeze I added the french version of “Lavender Blue” and put it up on FB. One of my friends wrote back that it made her morning. Yes, that little touch of lavender made her day.

So my idea of changing your life, a little spice goes a long way.