The rain has turned to floods. While our Denver Metro area seems to be fairing okay, our neighbors to the North are getting pretty beat up with the storms and floods. While I am enjoying my peaceful Seattle days, I hope the weather relaxes a bit so everyone else can.
At home, Juliette started yet another week of school. She again woke up with enthusiasm and dined on a bit of granola while I whipped up some fluffy scrambled eggs with feta and a few cherry tomatoes.
I managed to get Zed in and out of the car several times this early morning to drop off Juliette and then finally to a coffee shop with just a bit of rain streaking his sweet face. This darling boy decided to sleep the entire morning! It was a nice break to have my lap full of sweetness and my hands diligently typing away at the computer. I indulged at the coffee shop with an Everything Bagel, Cream Cheese and a Cappuccino.
Since Zed was such a sleepy little dude, I dared not move until it was time to pick up Juliette. When she finally hopped in the car we both decided we were hungry. She proclaimed “I would like to eat in a restaurant”. I had just the place in mind.
From our dinner at friends on Tuesday, I had the Mint-Basil Pesto leftover and intentions to use it. There were a couple of summer squash in the garden just the right size that I wanted to julienne into noodles with this handy-dandy device. As I envisioned the completed meal, I realized it needed a baguette. The Deli Italia that is in between the preschool and our house with long loaves for just a few bucks was the perfect solution especially with it’s delightful made from scratch sandwiches. Xerxes had been there before, while I waited in the car with the babes pretty much staring at the box of baguettes and I was itching to try it.
I stared at the menu far too long and realized it was partially because I probably need glasses. Again. My vision is just a touch off and I am a borderline candidate. At one point, forever ago, I had glasses, but dropped them in line for the Coachella Festival. When I realized and went back to find them, they were there but mostly crushed. Oh well.
The guy at the counter (the owner?) sensed my distress and handed me a menu. Xerxes previously had mentioned the meatballs were made in house, which made my choice a bit easier as soon as I finally spotted them on the menu.
Juliette and I sat down with our Meatball Sandwich on a whole wheat baguette and antipasto olives, in front of an oversize flatscreen showing a gigantic Giada demonstrating meatloaf and some cheesy-yum looking rice dish. Juliette placed herself in front of it and gave me a minute by minute explanation of the show while we shared the sandwich, Zedekiah cooed and smiled and I blissfully watched the rain (and my sweeties, of course). She was most excited about the rice dish and once I looked up, I completely understood why. Rice, creamy with cheese and crusty golden topping? Good idea Miss Giada. Juliette and I will have to recreate it at home soon. 
The owner forgot to charge me for the bread, but wrapped it in paper and brought it to my table. Instructing me that I must return again. And oh we shall.
We brought home the goods and I slowly started preparing some of the vegetables before we headed to the Farmers Market. We eventually packed ourselves up, headed out and realized the market was closed. Since we were in the car already we just kept going to Sprouts. Not exactly a Farmers Market, but we did find Colorado Peaches and Rocky Ford Cantaloupes. Mission accomplished.
Returning home, I quickly realized we all needed to get some food in our bellies. So, I made ricotta. I realize this may sound insane as a quick meal, but it actually whips up fast!
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My new favorite way to make it is as follows:
Homemade Ricotta
2 cups milk, whole
1/2 cup plain yogurt
1 tablespoon lemon juice*
Warm the milk and yogurt over medium heat until it starts to bubble around the edges. Because of the acid in the yogurt, it will slowly clump and start to separate in to curds. Reduce the heat to as low as it goes or if you have an electric stove, turn it off but leave the pot on. Pour in the lemon juice. Stir a few times and then let it sit for about five minutes or so until you see more distinction between the curds and whey: white clumps and yellowish to clear liquid.
Line a wire mesh sieve with a thin dish towel or cheesecloth and pour through. Allow it to drain until it is your desired texture. I usually drain it for only 5-10 minutes as I like it loose, soft and billowy.
*Save the zest and whip in after the cheese has drained for a flavorful Lemon Ricotta. Also, add a pinch of salt or sugar depending on whether your dish is sweet or savory.
While I made the cheese, the water came up to a boil. I cooked up the spaghetti and Juliette helped me sort through the olives we bought. Kalamatas went into a bowl for dinner. The garlic stuffed green olives mostly went into her mouth. She occasionally would pull out the garlic, eat it and then push the green olive on to her finger.
When the pasta was almost cooked, I tossed in the long strands of zucchinis. Then we drained it all into a large bowl and tossed it with pesto, greek yogurt and cherry tomatoes. We devoured it with the warm ricotta, whole wheat baguette, extra pesto and fig butter all on the side.
Unfortunately, the biggest pasta eater of the family didn’t join us until much later in the evening as he has a big presentation tomorrow. No problem, as he packed up the leftovers for lunch, too. Lucky pasta loving man. Hopefully, all this pasta will help him with his talk.
Buona Notte!
Lilly