It’s August and our first challenge for Cheesepalooza is homemade whole milk Ricotta.
My only experience with Ricotta is as an ingredient in a meaty, saucy lasagna. This is no joke.
So, when I found out what the first challenge was…I thought that this would be an interesting way to get me to actually try Ricotta it in its unadulterated and “pure” form. Furthermore, it would also force me to think outside the box and make a dish that would utilize it. After reading through the entire recipe and even deciding what I was going to do with my tasty ricotta, life got in the way.
August is typically one of the busiest months of the year for me. The weather is starting to change and everything to do with our fundraising ramps up for the final push before we hunker down for the colder weather. I’ve got only three days left in the month to make my Ricotta, and lots of things to do before the weekend. It’s Pride weekend, and my priorities are raising the most dollars for our amazing and deserving charities.
That being said, after bowling league starts back up (tonight)…I finish making 200 jello shooters, preparing for our charity water balloon show (complete with BBQ), hit up another charity shooter bar, buy a ridiculous amount of burger buns, pick up two huge cases of burgers, drop said burgers (and jello shooters off), attend two other charity shooter bars, hit the Pure Pride dance, decorate the float, have breakfast, participate in the parade, host another BBQ, hit up one of the clubs, and say our goodbye to another club….we’ll be a few days into September.
And I haven’t even really gotten my canning started yet. Oh, dear August, I have failed you!!
‘IF’ I do get around to the August challenge late…I’ll be including tasting notes (in the format listed below). Sorry to disappoint dear readers!
- Nose (aroma):
- Overall Taste:
- Sweet to Salty:
- Mild (mellow) to Robust to Pungent (stinky):
- Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.):
Bringing old school back 🙂