Back in Business Biscuits with Ricotta and Tomato

The staggering procrastination which has stymied this post is likely proportional to the degree of denial serving to protect my selfhood from the very thing attacking it—cancer. Diagnosed with lymphoma in late August, I now find myself starting the “long march in a bathrobe” through the obstacle course of treatment, which so far, has frankly sucked. I have much to say on this, as the doctor-turned-patient naturally would, but I’m not sure my fond little food blog is the right venue. What I shall continue to use this space for, as I always have, is testimony to the myriad people who gather at my table, and, who, for the time being, are taking my place in the kitchen.

I am beyond grateful— I am stopped and still— so in awe of the small army that has quickly assembled and stands somewhere just under my armpits and at my back so that I feel as upright and upheld as possible while I rest in good faith upon them, walking we all blindly forward.

Mom (of course) was the first to jump behind my stove on her visit last month. She accompanied me through surgery and diagnosis. Mostly she nagged at me to eat constantly as though calories themselves were chemo. She made delicious meals to coax the seven pounds I inadvertently lost back on. This was one of my favorites. Featured in *red!* baking dish gifted by Carthage Co. LOVE!

Ricotta-Based Buttermilk Biscuits and Tomato Cobbler

Adapted from NYTimes Cooking

¾ cup whole-milk ricotta

2 ½ cups/320 grams plus 2 tablespoons cake flour, plus more for dusting

1 tablespoon plus 1/4 cup/50 grams granulated sugar

 Kosher salt and freshly ground black pepper

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ cup unsalted butter (1 stick), chilled

1 cup buttermilk, plus 2 tablespoons for brushing

2 to 2 ½ pounds cherry tomatoes

¼ cup extra-virgin olive oil

1 tablespoon sherry vinegar

2 sprigs fresh thyme

Strain the ricotta in a cheesecloth or fine-mesh strainer for at least 30 minutes. When it’s ready to use, squeeze to get rid of any excess moisture.

Prepare the ricotta biscuits: Put 2 1/2 cups cake flour, 1 tablespoon sugar, 1 teaspoon salt, baking powder and baking soda into a large bowl and whisk to combine. Transfer to the freezer to chill for about 20 minutes. Add the butter to the bowl by grating it through a cheese grater. Put back in the freezer for about 10 minutes to chilly chill.

Make a well in the middle of the bowl and gradually pour in 1 cup buttermilk while using a fork to fluff in the flour from the sides of the bowl until you form a shaggy-looking dough. Crumble in the ricotta and loosely incorporate with your fingers.

Scrape the dough onto a lightly floured surface and use your hands to shape it into a roughly 4-inch-by-6-inch rectangle. Fold into thirds and flatten back to the same size with your hands; repeat two more times, flattening the dough out until about 1-inch thick. Refrigerate the dough for 20 minutes.

Position a rack in the center of the oven, and heat oven to 350 degrees. Cut about half the tomatoes in half. In a 2-quart baking dish, combine all the tomatoes, olive oil, vinegar and thyme sprigs with the remaining 1/4 cup sugar and 2 tablespoons cake flour. Season generously with salt and pepper, and let sit while you prepare the biscuit dough.

Lay the biscuit dough out onto a lightly floured surface. Cut into 2-inch squares or circles and arrange in a single layer over the tomatoes — you should have around 10 to 12 biscuits. Roll and cut scraps, or just bake the scraps separately to snack on. Brush the remaining 2 tablespoons buttermilk on top of the biscuits, and bake for 45 minutes, until the tomato mixture has bubbled up and the biscuits are browned on top. Allow to cool, and serve warm or at room temperature, finishing with a sprinkle of salt and pepper.

In addition to ricotta biscuits, I’m finding I need more calories than usual just to maintain the weight I’ve got. It could not have been more perfect timing to get a sampler from Huel, which is a meal-replacement shake.

I think these taste great, especially with the coffee and chocolate flavor booster. Even with three meals a day, I’m needing to add extra snacks through Huel shakes. I like that I can feel good about the type of nutrition I’m getting through these shakes, plant-based, high protein, good fiber and vitamins. And they don’t taste gritty or gross like others I’ve tried. The pre-mixed shake is my favorite (and because I’m lazier than normal right now.)

Among other comforts, my skin care regimen has several new additions. Dionis goat milk hand cream—I’m addicted. I keep these stashed next to everything that I’m using as a bed in the house. Makes me feel extra cozy to have soft hands.

Also, Ultraviolet C3+E cell protecting complex for my face. It’s fair to say most thirty four year olds are starting to feel anxious about the aging process, but thirty four year olds with cancer know they are doomed. This stuff is great.

This last week I dubbed Hair Appreciation Week as it may well be my last gas with the curls that I finally came to accept in my late twenties. Of course.

What better time to take as tender care as possible of every last strand. I tried out VOLO Hero Hair Towel. Tres chic. This is to be gifted to my resident colleague (of course a diva) who volunteered to take my medicine call so that I could start chemo. Hero, indeed.

For travel, I bring Elyptol hand sanitizer because I much prefer the smell of eucalyptus to the smell of whatever alcohol the stuff usually smells like. I’ll be needing gallons of this as I slide toward neutropenia.

And finally, for journaling and as my DIY bullet journal planner, I love Archer and Olive. And y’all know I’m journaling the shit out of this.

[All featured products are gifted.]