It's raining worms; ricotta

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In order to maximize enjoyment of the figs I poached yesterday, I am now making some ricotta. I cannot wait. People, I slept so long this morning that I didn't make it to my Pilates class. While I was sorry to miss it and my two favorite lady-pals there, it was, nonetheless, remarkable to just sleep and sleep some more. When I was finally up and at 'em, I mozied outside where T was installing the last plank in the foundation for the playhouse. My garden really needed an overhaul so I retrieved my pitchfork from the depths of the garage and went.to.town. We've got this grand sugar maple out back, and really, it is a gem. It must be at least 60 years old because it towers over our house and in the fall turns neon yellow for about a week. It is beyond glorious but raking the leaves it then drops is really a long-term commitment. In any case, I love that tree but its roots can be hard to deal with. They've grown tentacle-like all throughout the yard, popping up to the surface every now and again just to mess with you and establishing quite a web underground. The pitchfork comes in handy!

Once the gardens were turned, I headed to the compost pile. I've neglected it for a while so decided to get out the sieve and see how much black gold could be harvested. A lot! I forked and shoveled and sieved, and worms were flying everywhere. I love the worms and take great care never to injure even one. You can imagine this really elongates the amount of time any one task takes, but I don't mind. They are so industrious and helpful, so I give them a wide berth. If you have any room, consider starting a compost pit. It takes absolutely no energy to do so. Simply start throwing your fruit and veggie scraps, coffee grinds, eggshells, some leaves and yard clippings and occasionally, some newspaper shreds, and you're set. Toss with a pitchfork on occasion, if you don't get a lot of rain, water the pile sometimes. Get a sieve so you can utilize what's ready and toss back what's not. Between composting and recycling, you'll be amazed by how much less you're throwing in the regular garbage. Awesome.

I am getting a massage in an hour, friends. Wonderful foresight to have scheduled this if I say so myself! Off to strain the ricotta!

Over the hump, cooking!

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I was teary on and off yesterday without the boys but today am on the mend and ready for this wonderful staycation. Though I grumbled a bit about fasting and scooting out early this morning for my doc appointment, she was fabulous, and I actually had a great time. It was as if we had been separated at birth or were best friends in a former life, so natural was our laughter and seemingly similar personalities. At the least, I am sure she won't tell me I've packed some on around my middle and to avoid the damn quiche, per the last physician. On my walk, yes walk! another plus!, home, I sensed a craving welling up inside me, and before I knew it, I had detoured to Wagshal's for Amish slab bacon, avocados, and arugula. I also bought some gorgeous figs and large quantities of chicken breasts. At this point it was 10:30 or so and keep in mind the fasting I'd had to do. Perhaps that explains the large amount of food I schlepped home. In any case, I knew I simply must have an avocado, bacon, tomato and arugula mayo sandwich on whole wheat sourdough, and so that will come to fruition soon. In the meantime, my hunger necessitated that I have some actual breakfast first so I devoured a rhubarb scone (learn to love your freezer, peeps!) and a coffee while poaching the figs.

Have you poached figs, using my recipe or another? I am always struck by how they stretch and expand in such a dramatically taut way while in the hot liquid, as if they received too large breast implants. The internal pressure from the heat and steam makes their skins shine, stretched like a perfectly smooth forehead, but they never quite burst although you're certain they will at any moment. And then as they cool, they deflate some, sinking back in on themselves, ready to be plunged back into the now-tepid syrup and enjoyed, with some ricotta, plain or in any other number of ways.

Now I'm off to make that sandwich...