Ricotta: Recipe + Tips From A Kind Cheesemaker

Inside this 5’4″ frame lives a Woman by the name of MOM. And as a Mom’s love for her children is unconditional I, similarly, cannot hold back from giving unconstrained praise to the friends in my life. You’re a talent; The Tops; There’s no one like you; You ARE special.

But, when it comes to Brian, I’m conflicted. Do I tell him the obvious? What kind of compliments do I give the man who’s both a U.S. Champion Cheesemaker and has dedicated part of his life to working on an Alpine Dairy Farm tirelessly leading herds into the mountains near the Italian and Swiss borders…!?  Rogue River Blue is just another notch on his belt and he’s spent the last 3 years making some of the finest Ricotta my mouth has ever curved its lips around. Ladies, take a number.

See my problem? How is he to grow if I tell him what everyone else has already said.  So, forget that.  Instead, it was time for him to flourish as an educator.  I took the course, passed with flying colors, and now I can MOM him all day with new and genuine approbations for his benevolent Ricotta-Sharing Nature.  What a guy.

*Recipe Next!*

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Kimchi Recipe + Guest Doodle!

Guest Doodle!  James and I then submitted it to the Granny Choe Kimchi Art Contest…and WON!

It’s Guest Doodler time!  From constructing graphics and animating Lenka Music Videos, to illustrating the new Encyclopedia of once common things, Obsolete, to designing the Brick Chair that was featured in July’s Australian Vogue – James Gulliver Hancock’s work is whimsical, fresh, and reeking of talent. And not JUST the Kimchi kind of reeking, but the unperceived with the nose kind as well.

So, when I asked James to draw what first came to mind when he heard the word Kimchi, I had no idea that his mind would think of the dish as a mathematical equation with the sum equaling 100 Parts Stinky.  Actually, I was sure that he loved the picked cabbage, but it turns out he was just being a great friend.  So thank you, James.  For being a Pal and letting me know that you will not be eating any of my Kimchi anytime soon.

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Recipe: Red Wine Braised Squid

Plating The Red Braised Squid

One of the finest fares we prepared while at the Philo Apple Farm was Red Wine Braised Squid. Yes, it took a bit of work – Prepping and breaking down 5 pounds of slimy squid – but every bit of work turned into a whole lot of love. I know – cheesy – but it’s the darn truth. It was exquisite I tell you.

Fortunately, I was able to snag the recipe and who better to share it with, then you!

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