Take-out tonight- for real, recipes page a'coming

While I rallied last night and took the pantry challenge, I'm not feeling that I'll summon the energy to do so tonight. Difference? No school today and thusly, a full day with the kiddos. They are dolls but damnation, they are kinetic balls of verbiage. T and I are on the up but still running at just about 50%. I managed to get my productivity fix by slogging through yoga (after which I had to nap) and cleaning all the baseboards in the basement and the stairs leading to it with a rag and Q tips. Ol helped me, and actually it was quite nice. Just as I roast vegetables at the first hint of fall, I start nesting like a loon when I sense spring is near. Back to dinner though, there'll be no cooking tonight. I rather miss it but I'm trying to not only know but also respect my limits. The recipes page is coming along- it's definitely a time-consuming pursuit to transfer them all to the new format, but how delightful to look back through this first (almost) year of Em-i-lis. My anniversary is in less than a month. Although we'll be in Italy visiting my sis and her new fiance (finally! we've not been there in 4 years!) when the day rolls around, I'll nonetheless be finding ways to cook, shop at local markets and enjoy mouthwatering meals and telling you all about it all.

Nonna's breakfast cake in the oven, new recipes page coming

As you might have noticed, a beta-stage Em-i-lis Recipes page is up and coming. Once I hit 200 recipes, the page had trouble loading, and I found it was getting slightly difficult to navigate through everything in a browsing fashion. So, stay tuned...a newly organized page is a'coming! Secondly, I finally got on the Nonna's Breakfast and Dessert Farina Cake bandwagon and made it. It's in the oven now and looks absolutely divine. With a cup of fresh ricotta, whole milk, three eggs, sugar, butter and just a scant 1/2 c farina, this promises to be good. I'm envisioning some sort of rice pudding/bread pudding/custard hybrid. In half, I added some raisins, and the entire top is sprinkled with cinnamon. Mamma mia!