What I typically eat during the daylight hours now that it’s summertime.  It’s a mix of cooked bitter greens (I eat more beet greens than any other) with garlic and red chili paste on a sloppy bed of ricotta cheese and olive oil.  I liberated and adapted the ricotta spread from the cookbook of a famous television chef that my mom bought for me and now I can’t think of a vegetable I don’t like cuddled up to a clingy smear of mild white cheese.  The ghostly glow is the steam from the greens and the sweaty overcoat of great-lakes summertime air.

What I typically eat during the daylight hours now that it’s summertime.  It’s a mix of cooked bitter greens (I eat more beet greens than any other) with garlic and red chili paste on a sloppy bed of ricotta cheese and olive oil.  I liberated and adapted the ricotta spread from the cookbook of a famous television chef that my mom bought for me and now I can’t think of a vegetable I don’t like cuddled up to a clingy smear of mild white cheese.  The ghostly glow is the steam from the greens and the sweaty overcoat of great-lakes summertime air.