Back in Beantown

The first thing I had to do when I got home.... give this little ball of drama a big hug!!!

Then, of course spend some QT with Dave!!

Then, he told me we had nothing to eat in the house and I had to go grocery shopping! HA!

So, this morning WE were off to Market Basket to grab some essential items... $117 dollars later... we have ALMOST everything we need for the week!

Some of our meals for this week:
- Ina's lentil & sausage soup
- Arepas
- White bean & sweet potato chili

I made Ina's lentil & sausage soup for dinner. It was a perfect meal to have in all of this Boston snow! The recipe made 4 1/2 QUARTS of soup... enough for lunches and to freeze for stressful weeks ahead!

To go along with it... gluten free cornbread muffins made with Bob's gf corn flour.

Then, for dessert tonight I tried a new recipe: ricotta mini cheesecakes.

- 1 cup of part skim ricotta

- 1 egg

- 1 egg yolk

- 1 tbsp. strong coffee

- 1 tsp. of vanilla

- 1/4 of cocoa powder

- 3/4 cup of powdered sugar

- 1/2 cup of dark chocolate chips

- 6 paper muffin cups

Preheat the oven to 275F. Place all ingredients down to the powdered sugar into a food processor and blend until smooth. Then, distribute evenly into 6 muffins cups. Bake in the oven for 25-30 minutes until cooked through. Let cool, and then place in the fridge for atleast one hour. Melt the chocolate chips in the microwave, and distribute evenly on top of all 6 cups. Let cool and harden. Enjoy!