What pussycats do is S-T-R-E-T-C-H! Good for their backs! I try to imitate Livia, but no, I’m not about to hunt for mice…
I’m very fussy about fabrics and colours, but wouldn’t call myself high-maintenance. I wear little makeup, and am trying to have fewer clothes, as I have little storage space in my 100-year-old flat (of course it has been renovated, and not very respectfully, but has no more storage than originally). Just a couple of closets, a small one and a tiny one. I am looking for an armoire, but it can’t be very large.
Looking for Spinach-cheese empanadas in English (really don’t feel like translating from Spanish; too much like work) I came across some horrors with cream cheese, added butter and BACON of all things – you know the trend to baconize everything?
These look reasonably authentic, though I think that is too much mozzarella. They should definitely be mostly ricotta or a similar white cheese (including that dry cottage cheese) and not too much “melty” cheese; I’d use a goat or ewe’s milk one of course as I avoid cow’s milk due to food sensitivities (leftover from a dire childhood allergy). Of course some fresh herbs in season are nice.
Argentine Spinach Empanadas
I don’t make the dough as I have a shop with Cono Sur (southern end of South America) foods around the corner. I prefer a version of Deborah Madison’s yeasted olive oil dough to ones that are too rich, if I do make savoury tarts. Easy to google.
The same ingredients with a bit of egg (less than a quiche) also make a nice savoury vegetable tart. You can add other veg such as a leek, or substitute chard for the spinach, though that would be a bit overwhelming for a little empanada.