Good morning! Well, today I turn 32. Thirty...Two. W...T...F.
I hate getting old.
Now, I don't mind the ageing process...little wrinkles starting appear around the eyes, a gray hair here and there (though thankfully being blond, I can't see them), your hands starting to take on a more 'weathered' look...that's fine. I can deal with that.
It's the mind. I don't feel like I think like a 32 year old. I can clearly remember my mother at 32 (I was 12). I just don't feel like how I remember her being then...all 'Mom-ish' and old (sorry Mom). Am I making any sense? Probably not.
Oh well. It goes both ways actually. Sometimes I still have the mind of a teenager (usually whenever I'm clothes shopping or driving), while other times I feel like a 90 year old woman trapped in this body, sitting down at night in front of my 'stories' (seriously, 'Once Upon a Time = Best show EVER), crocheting my mother a new afghan for her bed. SMH.....strange.
Anyway! This is a recipe I made for lunch one afternoon. I was gonna make it on a Friday so my Mom and sister could share it with me, but they weren't interested. Their loss! I loved it. It was very similar to this recipe, which I made awhile back. Roasted berries are awesome, and I highly recommend trying them.
This would make a great appetizer, and you could always pair it with the roasted grape recipe for more options.
Ok guys, have a wonderful day! I'm off to meet my best bud for some lunch and a little shopping during her lunch break, then I don't know, maybe some laundry and vacuuming? I'll just have to wait and see where this crazy birthday leads too ;)
'Roasted Blueberry Ricotta Crostini'
Source: Two Peas and Their Pod
2 cups fresh blueberries
4 tablespoons fresh lemon juice, divided
1 tablespoon honey
1 cup ricotta cheese
Zest of 1 large lemon
1 French baguette, thinly sliced and toasted
Additional honey, for drizzling
1. Heat oven to 400. Place blueberries on a large baking sheet. Pour two tablespoons of fresh lemon juice and drizzle 1 tablespoon honey over blueberries. Gently toss the berries to coat.
2. Roast for 7-10 minutes or until blueberries are soft and almost ready to pop. You want to take them out of the oven before they pop. Set aside and allow to cool to room temperature.
3. In a small bowl, combine ricotta cheese, the remaining 2 tablespoons of lemon juice, and lemon zest. Spread the baguette slices with the ricotta cheese mixture. Spoon roasted blueberries on top of the cheese. Drizzle each baguette slice with honey and serve.