I am happy to have a local farmer that can provide our family with milk and butter. He is just over the bridge (Bay Bridge) from our home. I am able to get his goods at two different Farmer Market's in the Annapolis area.
I feel good about supporting local farmers in our area because they provide a valuable service to our community.
The day was proving to be beautiful. The temperatures stayed at around 75 degrees, the sun was shining and we had the whole day before us. As a group, we decided to head to the beach. Oh, we do love the sand and water.
I love watching the waves hit the shore and to hear the kids laughing as they splash and swim. Our two little kids are growing up with sand in their toes...and hair...and belly buttons...and everywhere. This makes me happy.
We returned home and watched a movie. I can't say that Phenomena was the best movie to watch on Mother's Day but it was a good movie. A true story about a mother who is forced to give her son up for adoption and the process of her discovering who he became. I don't want to give too much away. The beginning is sad but by the end you are left with some sadness but a sense that this Mother felt that everything had come full circle.
It was lunch time and we were all hungry. I decided that I wanted to make something that featured the flavors of lemon and ricotta. I see these recipes everywhere and the flavor combination has my mouth watering with each picture that I come across. We made this recipe HERE for Lemon Ricotta Cheese Stuffed French Toast Crepes by Half Baked Harvest. They were delicious!
Our day ended with my favorite dip. I love the combination of spinach and artichoke together. I have tried a ton of recipes and for some reason they don't always taste great to me.
I decided that I needed to make my own. I am looking for a lot of artichoke heart pieces--not just a small bit here or there. I want to see the spinach. I definitely want to taste the cheese. The ingredients are all the same that you will find with any spinach and artichoke recipe but the amounts used for each recipe will vary. This is how you attain the preferred flavor and texture that we are all looking for.
Honestly, I just want a powerful punch of flavor with each bite. This recipe provides that for me and I hope that it does the same for you. It is just as good warmed up the next day or prepared in a crock-pot to be served at a company party or friend gathering.
The key is to use the best ingredients that you can find. I use a parmesan cheese that has been aged for 24 months. It has a sharp and poignant flavor and smell. I use fresh spinach. I use fresh garlic.