Today, I want to share some images of a little fox that I drew for a dear friend who is expecting a new baby.
I used the illustration as an art-print but also on a onesie.
Since I also enjoy sewing and creating things with my hands, I chose to use the same baby fox illustration as an embroidery.
I drew this little fox thinking in this new baby that’s coming to a dear family of friends of mine and all that love made it an extra special and enjoyable project!
This week, I’m baking another of my favorites argentinian pies!
We’ll use the pastafrola pie crust but this time, we’ll filled it with ricotta cheese and honey. Delicious.
- 1 pastafrola pie crust
- 1 1/2 cups organic ricotta cheese (if you find the Organic Valley made from pasture-raised cows, better. The taste it’s pretty similar to argentinian ricotta cheese).
- 1/4 cup organic sugar
- 1 egg yolk
- about 1 tbsp honey
Put the yolk, the ricotta and the sugar into a medium bowl. Stir all the ingredients.
Add the honey and stir.
Grease and flour a pie or cake baking pan.
Put the pastafrola crust in the pie/cake pan; the pie dough must be at room temperature to use it.
Use the leftovers of the dough to garnish the pie.
Bake the pie for 45 to 50 minutes at 350F.
Let it rest at room temperature for about 30 minutes.
Prepare some “cortado” (machiato) and imagine yourself in any Café Porteño (coffee shop from Buenos Aires).