A few looseends came together that resulted in these soft summer berry ricotta squares.
I had halfa kilo of languishing ricotta cheese in my fridge, which I had bought to makethese savory zucchini corn and bacon crepes, or some stuffed jumbo sea shell pasta. Or maybe this lemon polenta cake. Who knows. It´s the third time I find myself buyingricotta and not using it in the last few months, so it´s accurate to say I don´tknow either.
Then thereis the issue of the freezer. The black hole that sucks anything and everythingI make. To use later of course. I don´t throw away good food, I freeze it. ThenI throw half of it away on a later date. But since it´s not freshly madeand have lost any perkiness it once had, it doesn´t bother me much.
But summerberries are a different story. I took the time last summer to individuallyfreeze and then bag sweet fresh raspberries, blackberries and pitted cherries. For now, a cold, windy and crisp day like today, a day before the official start of winter, and my birthday.
Yep, todayis my birthday. A pile of years have managed to creep surreptitiously and takenthe count to 45.
And sincecelebrating my birthday is something I enjoy a lot, today I´m spending it at afriend´s house, the one I mentioned in the chocolate chip cookie ice cream post. Iwent back and forth with what to do, how many friends to invite, a dinner, abrunch, a piyama party… too old huh?
In the endmy friend and her sister both offered their houses, since I´m still feeling abit like I´m living in a battlefield after the flood two and a half months ago.I am not, but I don´t feel my house is all nice and shiny to have a celebrationthe way I like to do it. So me and my girlfriends, a small close group, areheading over to Maria´s house and having a brunch there. Isn´t she a greatfriend? Aren´t good friends one of the main pillars in life?
Thesecreamy and dense squares are a must if you´re the least bit into sweet ricotta.They have no crust but are similar to a ricotta pie, something very common inthese latitudes. The berries are a tangy surprise, perfect to cut through theall that soft and monochromatic batter.
But I hadto spend the day with all of you too, readers and friends of this little blog.Life without it would not be the same, and without you it wouldn´t make sense.So cheers to all of you and a big thank you from the bottom of my soul fortaking even a second to drop by whenever you can.
Today´s 10 (double because it´s a birthday!) related recipes worth looking at:
Zabaglione: Italian Custard with Blackberries from Magnolia Days (one of my favorite desserts ever!)
Berries and Buttermilk Puddings from Parsley Sage and Sweet
Baked Ricotta with Lemon and Garlic from The Kitchn
Berries on a Cloud from Mel´s Kitchen Cafe
Spinach Almond and Berries Salad from That Skinny Chick can Bake (the reigning Berry Queen!)
Cherry Ricotta Tart from Pink Pattiserie
Blackberry Pie with Brandied Cream from Webicurean
Roasted Berries with Coconut and Lime from The Wimpy Vegetarian
Raspberry Ricotta Chocolate Cake from Playful Cooking
Homemade Ricotta Gnocchi with Vegetables from Hip Foodie Mom