Bye, Bye, Gov!!

I thought I’d share a few pictures with you that my daughter sent me today of the media frenzy thats been going on for weeks in her neighborhood. You see, they live on the same block as our famous (former) Govenor Rod Blagojevich! For weeks, every morning staked out bright and early, news reporters and other media.

My Grandaughter called me one morning and said ” Gramma, I hear a loud buzzing!” It was helicopters flying up above!

That’s his house with the arched entranceway, his frontlawn filled with reporters and gawkers!
Can you say Paparazzi!!!

Check out the cords running down the side walk from all the equipment the media sets up.

As soon as it was announced he was removed from office, tons of people swarmed the area. Police shut down the street.

There he is, still pleading his case with the media. Give it up, it’s over!!!

It really was a nice quiet neighborhood, hopefully things will turn back to normal now for all those who live there, well… at least the neighbors anyway!!! 😉

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Sicilian Blood Orange Salad

Although I didn’t get these in Sicily, ( I wish I did!!), I’ve been seeing them all over the stores around here. Originally blood oranges came from Sicily, but now they’re popping up all over the US, in fact they’re grown in Texas and California.

They’re in season right now so if you get a chance to try these, please do. Easy to spot with their distinctive dark washes of red on the outside. I love their appearance, and their flavor is great in sweet or savory dishes.

Don’t you just love the color? Look at all that juice coming out!
I decided to use mine in a simple salad. Sliced blood oranges, baby spinach, red onion, crumbled Gorgonzola, and the best extra virgin olive oil you have, season with salt, and freshly ground pepper.
The olive oil mingled with the juice of the orange makes a perfect dressing.
If you haven’t already tried these, grab some while they’re still in season!!
Buon Appetito!!!
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Ricotta Pots with Blueberries!

Ricotta, savory or sweet has always been a favorite of mine. In this recipe ricotta has been transformed into an elegant, almost souffle like, dessert. What I love about this, is that you can change it up with different berries, nuts, and flavors all to your liking.
Just stick to the amounts specified, and be creative! Blueberries, raspberries, blackberries, as well as, pistachios, almonds, and hazelnuts all would go well.

The recipe serves four, using four, 8oz ramekins. Heres what you’ll need!
4 Eggs Separated
1/2 Cup of Superfine Sugar
12 oz of Fresh Ricotta
1/4 Cup finely Chopped Pistachio Nuts
1 t. Grated Lemon Rind
2 Tbl. Lemon Juice
6 To 7 oz Fresh Blueberries

1. Preheat oven to 350F. Beat the egg yolks and sugar in a small bowl until pale and creamy.
Transfer to a large bowl and add the ricotta, pistachio nuts, lemon rind and juice and mix well.
2. In a separate bowl, whisk the egg whites into stiff peaks. Next, fold the whites into the ricotta
mixture, gently to keep the volume.
3. Lightly grease 4 individual, 1-cup ramekins. Divide the blueberries among them, then spoon
ricotta filling over the top. Place on a baking tray and bake 20-25 minutes, or until puffed
and lightly browned. Serve immediately, and dust with powdered sugar.
Buon Appetito!!
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