Ricotta and rice pudding

My ardor for this freshly made ricotta never ebbs. Ol and I made a new batch this morning and then used some of the whey to make a glorious cinnamon rice pudding. Mamma mia! If y'all haven't tried either or both of these recipes, you should (both are posted). Because the rice pudding is not a stiff one and contains just two tablespoons of unrefined sugar in the whole amount made, you can feel free to enjoy it for breakfast. It's a nice change of pace, and the combination of starch and fat will leave you feeling sated and stay with you until lunch!

Hubby makes me dinner! Random fact.

Did you know that in China "chopsticks alone consume nearly an acre of trees a day" (New Yorker, 12/2011)? Sad! Let's all start turning down offers of chopsticks with our take-out! Get your own pair and reuse! Do you ever have a day where everything seems destined to malfunction? This afternoon was one of those for me, and by dinnertime I just felt defeated. T said I should hit the couch while he cooked me dinner. What a doll. I'd bought some lovely King salmon today, and he found a recipe for a Bengali mustard sauce to go with it. It was really flavorful with a spicy punch on the back of the tongue. I love Indian spices and am just smitten with mustard, so what a great sauce pour moi.

For our side, I made a quick avocado-feta salad with leftover citrus salsa from a few days back. It lent the perfect, cooling, creamy accompaniment to the fiery kick of the salmon.

NYE dinner inspo

Filet mignon topped with New Orleans BBQ shrimp, roast potatoes, sautéed spinach, baguette, big red wine (probs syrah or Rioja)!