I’m also currently obsessing over zucchini and have way too many ideas in my own head; I literally had to pressure myself out of the supermarket after three hours of pacing the aisles. Very typical.
Besides being a supermarket stalker, I used to be quite busy this past weekend. Nearly all my Fri was spent functioning then I captured a film and stayed until my eyes felt like heavy bricks. Saturday went by as well quick; I hit a yoga course in the morning, did some editorial planning the blog, and watched an bout of Cats from Hell. NOT KIDDING. I love cats.
I had a little ‘me’ time yesterday though and spent most of my day in your kitchen. I’m looking to get swept up on recipe creation in order that I can take a small vacation over the weekend and relax. My great mom also ended over to show me her StitchFix collection (I acquired her hooked!). We haven’t seen one another in nearly two weeks so it was great to catch up. It is critical to remember it is possible to never be as well busy for your family. However, you will be too busy for when your mom lets you know about how very much she enjoys Jeremy Piven.
Wanna know what I’m really excited about though? The 4th of July! I can’t wait it absorb sunlight with good meals and even better people.
Creamy low-fat ricotta is usually mixed with a little honey and clean lemon juice then piled about toasted slices of whole grain french bread. It’s crunchy, creamy, and sweet all at exactly the same time. And imagine how long it takes to whip these up? Just 15 minutes!
I can’t wait to create these once again. And once again. And again.
2 demi (petite) multigrain or wholegrain french baguettes, slice into about 24 small pieces, about 1/4 in . thick
1 tablespoon olive oil
1 tablespoon honey, plus extra for drizzling
pinch of salt
Preheat oven to 425 levels F.
In medium dish, mix together ricotta, lemon juice, a tablespoon of honey, and a pinch of salt. Flavor; adjust flavors as necessary. You might want more lemon or honey.
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