Journaling As a Family

This summer, since I have two prolific writers, and one who thinks she is- we are initiating journal writing time after our evening quiet reading time. Not only will it keep the writing skills going during school break, give them something to look back on, create a system for setting and accounting for goals, etc... but it gives Mommy 15-30 mins more quiet! ;-)

We began with just cheapy black & white memo/journal notebooks & the kids put a collage of magazine cut-outs & stickers on the covers. It will be nice for them to look back and see what they were interested in.

Everyone, even mom, did a journal entry tonight- the first Sunday of the first week out of school- to kick things off.

Working hard on her journal:

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Around this time of the year, many home gardens are filled with zucchini, and many of the very, very large. Here is a delicious way to use your zucchini, even if it seems too GIANT to handle. =-)

First, gently wash the outside of your zuc.
Slice into as many 1/4- 1/2 inch slices as you need or want.
Rub liberally with extra virgin olive oil, then salt & pepper and roast in a 425 degree oven until softened/cooked through.
In a medium bowl mix ricotta cheese with fresh grated Parmesan. I use a 50-50 ratio. For 6 slices I use about 1/3 a cup each. Mix into your cheeses, pepper, parsley and oregano. Herbs may be fresh or dried.
Top the slices with the mixture, and place under a broiler until melted, bubbly, and browning slightly.
Enjoy!

Here's Suzie's Boats, something else we enjoy here. =-)

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Homemade Ricotta

Ricotta is a delicious staple for many kitchens. Ricotta can turn any pasta dish or casserole into something spectacular, as well as become a quick, yet tasty dessert. But, at almost $4.00 a tub- the price is CRAZY.

I've started making ricotta myself after reading how simple it was. This is an activity my children love helping with...what's more fun then watching milk & vinegar sour into something so delicious? Well, tons of things- but making your own ricotta seems magical.

There are as many ways of making this easy cheese as there are people who make it. This is my way:

You will need:

• 1 quart milk, preferably whole.
• 1 medium saucepan
• about 3 tablespoons plain white vinegar
• a wooden spoon
• a bowl big enough to hold the milk, plus room to gently stir
• cheese cloth, or a clean tea-towel
• a strainer
• pinch of salt
• a container with a lid, should hold about a cup

Begin by GENTLY heating the milk to a bare simmer over medium-low to medium heat. Be prepared to yank it off the heat if you are using an electric stove.

Transfer the hot milk to the bowl, and stir in the vinegar. It will start to look funky. Think baby bottle left in the car while grocery shopping... Stir very, VERY gently on occasion.

Let the mixture sit for about 10 minutes. There should be a clear separation of liquid (whey) & the soft curds of cheese. It may also still smell vinegar-ish, no worries, it will rinse out.

Strain off liquid in a towel or cheesecloth lined strainer. Or, if you wish- you can pour into a bowl & squeeze the liquid out like I do- to show the kids how much whey is left. Some people also like to save this liquid for various dietary reasons. Not me...

Rinse VERY GENTLY under cold running water & squeeze out moisture again. Mix in a pinch of salt- even if you are using the cheese for a dessert- this brings out the flavors of the ricotta.

You can now press your cheese in a mold, or just pack it into a lidded container and pop in the fridge. It can be used right away, but we like to makes ours a day ahead, and the cheese has a bit more flavor.

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