Fibermania

Domesticity

I am having a real spurt of domesticity and I attribute it to cooler temperatures, long pants pajamas, and a comforter on the bed. It still looks like summer, but I am beginning to see leaves cascading and one needs a hot hot shower before the tootsies are warm enough.

I have been vacuuming (don't faint) and generally thinking about making the house spic and span. Funny how it gets neglected when one spends all day outside, everyday, for months.

So whilest playing around with my new skillet (winning recipe, sent to me by Kristen, San Fransico Pork Chops) I had to have a dessert.

This Lemon Ricotta Tart is dee-licious.

1 lb. Ricotta cheese

4 eggs

1/2 c. sugar

1 tsp. vanilla

Zest of one lemon

1 pie shell (unbaked)

Whirl all ingredients in a food processor and pour into unbaked pie shell. Bake at 450 degrees for 15 minutes. Reduce oven temperature to 350 degrees and bake until knife inserted comes out clean, as for a custard pie. This was not baked in my skillet, lest I confuse you.

What I liked about this tart is that it is a good base for a fruit topping. I had three fresh peaches which I peeled (boiling water for 30 seconds) and added a bit of lemon juice and a couple of tablespoons sugar. Yum. The pie is not unlike cheesecake in flavor, but not as rich, or as smooth. The texture may be a little grainy at first, but the flavor is delicate and one doesn't get the feeling it is nearly as calorie laden as regular cheesecake. I froze half of it and still have a quarter left to nibble on today. Makes a great big tart, like 12"...but I suppose if you have a smaller dish, then it could result in a taller pie. Mine was only about an inch high.

Pond picture of the day.

Four lilies blooming at once. This is just one plant. I think the lilies took, don't you?