Note: My friends at Honest Cooking and Colavita provided me with a sample of Colavita white balsamic vinegar, which I used for developing this recipe. I also styled this photo with edible Nasturtium flowers from Marx Foods. Thanks to all of my generous sponsors!
Have you ever made ricotta cheese? I do it every once in awhile, and every time I wonder why I don’t make it part of my weekly routine, like washing our sheets (although it would add yet another ridiculous checkbox to my to-do list, which already includes such nonsensical tasks like “buy 10 pounds of fruit” and “make a paper helicopter with Ge Ge”). It’s so easy to make ricotta, and there’s really no match for the homemade version. The homemade kind can be as liquid or thick as you want, and I find it generally comes out much smoother and creamier than the store-bought version. It’s so good that you can just spread some on a cracker, drizzle some honey on top and call it a gourmet snack.