Tuesday, October 5, 2010


With the extra whey from cheesemaking, I've been making fresh ricotta, and it's light, airy, and delicious. Since my ricotta gnocchi turned out so fabuloso the last time, I decided to try it again, but this time with a healthy kick- whole wheat flour! Now, we’ve all read that white flour and whole wheat really aren’t interchangeable thanks to differing gluten contents, but I conveniently ignored this fact. And ended up with a gummy, bitter mess. Determined, however, to not let it go to waste, I cooked it up and forced it down my throat. (Thank goodness E was out of town- he would have fired me.)

Even a big glass of wine had a tough time washing those little balls of gunk down; and lucky me, I even had enough to freeze another batch for another time. My not wanting to waste tells me I'm going to have to eat them once more. On the other hand, this might be a good time to “accidentally” drop them into the trash.