By Todd Johnson
DirectionsMix Ricotta, goat cheese, egg, salt and 1 cup flour. Add remainder of the flour until the dough comes together. Cut the dough into small logs and roll out on a floured surface. Cut into 1" pieces. Boil in a pot of salted water. Gnocchi will quickly rise to surface. Let them float 1 minute, then remove from water and drain.
To make the sauce, blanch and peel fava beans. Saute shallots in butter. Add lemon and orange zest. Add fava beans and creme fraiche. Once warm, add the gnocchi and toss well. Serve with chives and thin slices of prosciutto. Serves 4.
Recipe from Holly Smith, Cafe Juanita
Well during this weeks deep freeze, we put up a heatlamp to keep the sugarwater for our little friends from freezing, well this little girl was so cold she put herself on top of the heatlamp to keep warm and cozy while her feed was nice and not frozen.
Beams of light stream through the trees revealing a solitary eagle perched on a branch. I have spent many of my days viewing eagles along the banks of the Skagit river hoping for an opportune moment and here is the fruits of my labor.