Homemade Ricotta

1 gallon whole milk

2 cups heavy cream

1 tsp. salt (heaping)

6 tbsp. fresh lemon juice

large sieve covered with fine mesh cheesecloth

SLOWLY bring milk, cream and salt to a rolling boil in a 6 quart heavy pot over moderate heat, stirring occasionally to prevent scorching (should take around 20-30 minutes--not too fast!) When the mixture reaches about 180F, add lemon juice, stir and then reduce heat to low and simmer for 15-20 minutes until the mixture curdles. Remove the pan from heat and pour the contents gently into the sieve that has been completely covered with cheesecloth. Pull up on the sides of the cheescloth to drain off any extra liquid but resist pressing on the curds. Drain for at least 5 minutes. Move to an airtight container and refrigerate for 3-5 days.

Stacy's chicken

8 chicken drumsticks (I used thighs)

1/2 cup white wine (I use chicken broth usually)

8 slices bacon

5 sage leaves

2 cloves garlic

4 tbsp mustard

2 sprigs rosemary leaf

2 tbsp olive oil

salt & pepper to taste

Preheat oven to 350. Wash and pat dry chicken. Remove outer skin (if drumsticks), then carve small slits in each piece of chicken. Massage each chicken with mustard, making sure it gets rubbed into slits. Wrap with bacon and arrange in a pan covered with olive oil. Add sliced garlic, sage leaves, rosemary sprigs, salt and pepper to taste and 1/2 cup of broth (or wine). Bake uncovered for 45-55 minutes. May need to turn the chicken once while cooking. Serve with baked potatoes. Only 1.5 carbs per serving!