it's better in the burbs?

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Well, I don't know about that yet but I'm trying to be optimistic and focus on the positives of our new life. Like, for example, more counter space! On which I can safely perch my instant pot and plug it in without moving ten other things. As a result, I’m using it more. For example, I figured out how to make ricotta cheese after many failed tries.

It's super easy— just pour a half gallon of milk (at Costco they comes in threes) and 1.5 teaspoons of salt in the IP and choose the "yogurt" function. When the IP beeps, add 1/3 cup lemon juice, stir and let it sit for 10 minutes. Finally, strain with cheesecloth for anywhere from 10-30 minutes until it's to your liking. It makes a nice gift if you put it in a jar with a ribbon.

I’ve also used the IP to steam veggies and it made the best chili we’ve ever had.

Another positive happening: I met a friend —one of my few neighbors who have not already covered their houses in inflatable spiders and faux tombstones. She told me about a peaceful shady pond within walking distance, which I found to be desolate and beautiful. As I looped around it, I even started to appreciate this quieter life. (I apparently got so dreamy though that I took the wrong path and had to use Google Maps to get home.) Still, I was pretty proud of my nature walk, and shared it with the kids when they got home from school, along with my pictures of floating geese. Or were they ducks? Wait, what’s the difference? 

zucchini makes an easy soup

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Basic recipe: Cook zucchini (and/or yellow squash which is what we had) in broth and then puree it. HERE is the recipe.

Notes: I didn't have creme fraiche on hand (who does?) so I used some Ricotta and a little milk but you could use cream cheese or plain yogurt. Or nothing--the cream just gives it a little richer taste. I added the sherry vinegar right to the soup but you can also serve on top of each bowl. It's a very mild yet tangy soup which any kid who eats soup would like. You could even throw in a few noodles! And it really can be served hot or cold. Make a batch and freeze half for November. 

There is another recipe for zucchini soup via Grant Achatz that I also love and is only a tiny bit more complicated but richer and better for a party.