This here is what I'm talking about. Early springtime hash. Carrots, beets, leeks and portobello mushrooms, diced, sauteed in olive oil, salt, pepper, and drizzled with shallot confiture syrup. Can I say boo-ya? I hate saying that, but I really think it deserves it.
And, oh, what's this? Some fresh ricotta that I made and crumbled on top of the hash? You should make some of this cheese. I can't believe it took me this long in life to figure this out. Easiest cheese ever. (Except for maybe yogurt cheese.) I used this recipe from 101 Cookbooks, although it's pretty much standard stuff. And don't forget to save your whey. Yah, whey! You can bake with it, drink it (if you want, maybe I don't want to), use it in a soup. It's going to rain this weekend, so bread and soup it is.
And who is this?
Meet my girls! I didn't think I would get so attached to them so quickly! They are Ameraucanas, and I couldn't be happier with them. They lay delicious blue and brown eggs.
More on them soon. I've only had them a week so we're still getting to know one another, but I've been bribing them with scraps from the house and they are buying it. This weekend is all about outdoors and celebrating spring. I couldn't be more thrilled.
Happy Vernal Equinox, everyone!