Ricotta Dip

Just came up with this quick app that I made ahead for tomorrow night’s dinner, and it’s the easiest thing ever. Spread it over toasted baguette slices (or, even better, flatbread) and it’s kinda like a DIY white pizza. (And this is coming from someone who was never fooled by that “English muffin pizza” nonsense. Seriously, what are we, stupid? That shizz is not pizza.)

Anyhoo, I made this with White Rose supermarket-brand ricotta; the other ingredients give it mad flavor, so don’t stress about getting a fancy expensive ricotta—it’d be like ordering top-shelf tequila in a margarita. (Really? You do that? Oh, honey, nobody is impressed.)

Cooking With Mom! Stuffed Squash Blossoms

Hello dear readers, and happy end of August!

I have mixed feelings about the month- while it is the month of Leo, and thus, my birthday, it is also the month that seems to herald the end of summer, and I will admit that the waning days of summer do always make me a bit melancholy. So, it's with happiness that I write about a cooking experiment that I embarked upon earlier in the summer with my cooking idol- my mom!


I went up to the MA homestead and got to partake of my moms awesome garden. She was just experiencing the beginnings of what would be a bumper crop of zucchini. The evidence of this was an abundance of zucchini blossoms, which we decided we wanted to do something fun with, and soooooooo, stuffed squash blossoms it was!