I would like to be here more often. Life has been filled to the brim, but as my Grandma used to say, people do what they want to do. It’s true that we make time for what we love–and while I haven’t been spending much time here lately, I’ve still been enjoying regular “me” time in the kitchen. Away from screens and to-do’s. It’s how I find my balance when everything else is spinning out of orbit.
I’m always excited to discover a new easy weeknight meal. Over the past semester, I found Not Without Salt’s The BKR or Bacon, Kale, & Ricotta Sandwich and ended up making it quite a few times! The sandwich makes me think of BLTs, which I love, as well as The Yellow Table’s Spelt Pizza with Ricotta and Spicy Greens. Yum, yum, yum.
Sautéed kale and ricotta work well together. With the addition of bacon, it’s a deadly combination. Ashley’s recipe calls for capers, but I left those out. I also agree with her that bread toasted on a hot skillet is the way to do it (though I prefer olive oil vs. butter)… I may also just be too lazy to get my toaster out of the cabinet!