I’m spending the week in South Carolina with Helen during the final week of the photo shoot for the cookbook. I’m having a blast getting to know Helen and feel so privileged to have several days to watch her behind-the-scenes. Honestly, I don’t even think there are proper words to express how beautiful the photos are and how well she has captured my ideas and carried them out in the photography.
Last week before leaving on my trip I finally attempted to make ricotta and laughed at how simple it was to prepare. All that’s required is milk, salt, lemon juice, a little simmering, about 10 minutes, and you’ll have the creamiest, most luscious ricotta that will rival anything you can find at the store. If you have kids, this is a fun recipe to get them involved. Seeing the little curds pop up from the milk is almost like magic.
Ricotta spread on warm crispy toast, topped with sautéed spinach and a fried egg is a wonderful meal for just about any time of day and can be put on the table in just minutes.
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