“Ohh—ah, hello! Do you, uh, do you come here often? I come here a bit. I come here from time to time.” This little moment (brought to you by Ben Affleck in Good Will Hunting) does not sufficiently explain my blog hiatus, but I don’t really have an explanation except: 1) I haven’t been cooking so good (discussed below). And 2) My laptop kind of smells like weird overpowering cumin? And I don’t like it.
Also: It’s dark and cold and I’m lying down. And dishes.
When I do get it together to cook, there is nothing blog worthy about my endeavors. We eat a shocking amount of quesadillas. It seems I have double-booked “quesadilla night” for days starting with “T.” (That’s “T” for “tired,” and so many days start that way.) Alternating with frozen Pleasant House pies, of course.
Ashley Rodriguez’s recipe (I think I’ve discussed this before?), which is based on Ina Garten. Ashley uses a 3 to 1 ratio of milk to cream. Ina goes 50/50. I think this is probably amazing as Ina Garten lives life well, but I stick to the 3:1. (I’ve tried using all milk, as Ashley says is a (not as appealing) option, but found the ricotta gets kind of… squeaky? As I’m sure is the professional cheesemaker term.) No special equipment required, just cheesecloth, which we all have on hand this time of year thanks to stocking stuffers. (That’s normal, right?)