Cheesecake

Delicious Cheesecake

1 lb ricotta cheese(whole milk)

1 lb cream cheese

1 1/2 cups sugar

4 eggs @ room tempature

1 T lemon juice

1 t vanilla ( I add more- I have also added dissarrno or amaretto-2 or more Tbs)

3 T cornstarch

3 T flour

1/4 lb melted butter(cooled off)

1 pint sour cream

electric beater: add cream cheese w/ricotta in bowl & mix, add sugar gradually & beat until smooth. Add egs, lemon uice, vanilla, cornstarch, flour & melted butter; beat until completely smooth. Blend in sour cream. Pour into a springform pan(not greased) Bake @ 320 for 1 hour 15 min. Shut off oven and leave for 2 hours. Then refrigerate for at least 8 hours or overnight.

For the crust I crush graham crackers with melted butter until mixed together well, and press in bottom of springform pan, bake @ 350 for 10 minutes or so, until set. I don't really measure, if I had to guess.. 1/3 of a package of graham crackers with a 1/2 stick of melted butter.

You can do anything you want for the crust, use chocoalte wafers or any crust you prefer.

This recipe is from my mother-in-love, Francoise. She got the recipe from an old friend from Germany, years ago when they lived in NYC. She has made this for years, always a favorite.. so now I am keeping the tradition alive too... Hope you LOVE it too!!!!

Cicada Killers

http://www.motherearthnews.com/Modern-Homesteading/Cicada-Killer-Wasps.aspx

This is a question I submitted to Mother Earth News. They chose my question on their website. I was hoping for more of a way I could rid my yard of this problem, but they gave me much needed information!

Japanese( Ichiban) Eggplant

My japanese eggplant.. they are delicious. I think these are much tastier than black beauty. This one grew perfect, size & color..ready for eggplant parmagiana!!!

Are you an eggplant lover?
If you ever have a chance to buy or grow them, you will love them!

Marinated Lambchops with vegetable couscous

Marinate lambchops with olive oil, fresh rosemary, garlic, coarse sea salt, cracked black pepper, and a little cajun seasoning. Grill for 5 min on each side, or until done. (how you prefer it)

Couscous with vegetables
olive oil
3 cloves, garlic chopped fine
1 medium onion
2 japanese eggplant, peeled & cut into strips or cubes
1 medium zucchini, chopped
4 tomatoes, peeled and chopped
1 medium red pepper
any herbs you desire, to taste. I add fresh parsley, thyme, & marjoram.

sautee garlic & onion with olive oil until carmelized.( add fresh herbs now) Then add red pepper, cook for a few minutes over low heat, then add zucchini and eggplant. Cooking for 2 minutes, then add tomatoes. Just cook vegetables until soft & tender. Cook couscous according to package. Add to the vegetables. I use a whole 10 oz box. You can use any vegetables you desire. Sometimes, I double the amount of vegetables. You can design this the way you like it. Couscous is so versatile. Fun to experiment with many different variations!!!!
Garnish with a sprig of rosemary or sprinkle with chopped fresh herbs.

Arugula Beet & Egg Salad

This is one of my creations.

Fresh beets on a bed of arugula from the garden. Hard boiled eggs, a little bacon and onion on top.. with a drizzle of dijon vinaigrette. Delish!

My onions this year came out as sweet as ever!

Rose Garden

Rose's Garden...
I have fond memories of my gram opening her heart and table to anyone & everyone. Watching her prepare her harvest making delicious meals and then touching hearts giving them food that feeds the soul...God's word. They say the way to a man's heart is thru his stomach.. I guess my Italian heritage is rooted in this. So, as I go out to tend my garden I can't help think of my gram.. and how her hands worked the soil, put the seeds in the ground. Watching and waiting for life to spring forth. She had such an amazing satisfaction from something so simple. (as I do) She protected her harvest no matter what the cost... the many seeds sown still live on today, as her granddaughter i am greatful that she showed me and many others a better way. Thanks, gram...