A couple months ago I admitted my lifelong addiction to coconut in the blog post about Coconut Almond Macaroons. Even though acceptance may be the first step in the 12-step program for addiction, I clearly have no plans of giving up coconut anytime soon.
Earlier this week my friend Keaton posted a vital (and familiar) question to the CITK Facebook page: “Do you have a good recipe for potato knishes? I have been craving them but haven’t found the quality that I have been looking for in Cincy.” That is a good question, indeed.
On a recent trip to NYC I scored some incredible culinary lavender at the Union Square Market and decided to put it to good use. For those who have never cooked with lavender before, it is highly, highly suggested.
Also, Chemist in the Kitchen is officially 3 months old! WOW how the time flies, and it’s all thanks to that delicious gluten-free sweet potato gnocchi that became my first post ever. Thank you all for your support and encouragement in this food blog journey so far!
Before I get going on how delicious this recipe is, let me be clear: making ricotta cheese is so easy that a child could do it. Even the kid in the corner eating glue and making motorcycle noises will do. It’s that easy.
Maybe it’s all the rain we’ve gotten recently, or maybe it’s the fact that I had to read 30 journal articles about neonatal pulmonary hypertension at work today, but either way I think it’s time for a drink.