And in Other Food News...

 

Perhaps you can make pasta without a handy glass of wine nearby,

But not I.

The filling was made with my own ricotta, sauteed

Virginia Ham from my favorite farm store  nearby with spinach and garlic from my garden and a little grated nutmeg.

It was wonderful. The flavors that is.

 I need a bit of practice with the skill of making raviolis look as pretty as they taste.

Thank goodness we have the term "Rustic" to adorn to our cooking endeavors.



Breakfast

As a young learning-to-cook-wife, my Mother-In-Law was at the ready to teach me the old ways and tell me the food stories of her native Germany. 

Oma often spoke of a farmer's cheese she pronounced 'quark'.

She said "you just can't get that here in America"

"As kids we loved it when our mother mixed a little sugar into it with some strawberries."
Opa readily agreed.

I asked, "is it like cream cheese?"

"Ney, you just can't get it here."

"Is it like ricotta?"

"Ney, Ney, You just can't get it here."

I found a package labeled Farmers Cheese in the dairy section of a grocery store once.
But that wasn't quite right either.

So I gave it a try.
 Although it's not quite the cheese of Oma and Opa's memory, I am happy to have learned a new skill.

But if any of you know how to make really good Farmer's Cheese, German style...
Please...past on the secret!

{Sharing with Homestead Blog Hop}
~~~
Linking with
Farm Fresh Friday