Humble Beginnings

Happy belated New Years! 2014 is almost two weeks old already, and as usual, resolutions are pretty low on my priority list. But on this dreary Saturday with nothing to do but answer the call of the kitchen, I decided to do what friends and family have been encouraging me to do for a while now. I'm diving head-first into the world of food blogging. I have no idea where this is going to go - whether I want to share recipes, writing, or just pictures - but I do know that it's going to be a place to chronicle my various culinary adventures. It's not going to be very pretty at first (i.e. iPhone photos and generic template) but you've got to start somewhere, right? So, in keeping with the theme of humble beginnings, I'm here to share this morning's creation with you.

The branches of our lemon tree bend under the weight of their fruit. So we decided to relieve them of some of their burden. What do you do with a plethora of lemons?

The lemon is a humble fruit - an unsuspecting source of culinary delights. They don't have the eat-right-off-thee-tree appeal of the apple, or the peach, or even their citrus cousin the orange. Like some people, their true nature takes some coaxing to bring out. But a squeeze of lemon juice can instantly bring a savory dish to life, and when a lemon gets together with its friends sugar and butter, amazing things can happen.

Ricotta cheese- a perfect light, creamy foil to the lemon's mouth-puckering acidity. Add some sugar and some eggs and pour it over a crumbly, buttery crust. Bake and dust with confectioners' sugar, and you've got yourself one irresistible dessert. I give you, lemon-ricotta bars. (recipe found on Food52).

And that's all I've got for this first post. Here's to having nowhere to go but up!