Dust If You Must…

Dust if you must, but wouldn’t it be better… to do a thousand other more important things.

I should be doing a multitude of other chores (or even resting) instead of writing this post, but I couldn’t resist the nudging thought that I haven’t posted a recipe in a long while. Quite often, after a full day working with patients, I literally cannot string two words together and want silence or perhaps a lighthearted movie. The idea that therapists just listen and nod is obsolete so I talk a lot, and none of it comes from any “hard science”. You gotta be quick in your thinking and in choosing the right words. It’s just tiring! Actually, I should be doing my clinical notes for the week and not posting lol but this is so much more interesting.

If not doing clinical notes, I should be studying then. I’m always studying something. You can’t be a successful therapist if you’re not learning something new. That’s besides the point we have to do continuing education credits anyway. I’ve been brushing up on maternal mental health studies as I want to become fully certified in perinatal mental health. Basically I just want to add more professional abbreviations after my name. #vain

I definitely should be cleaning my home office. It’s a mess! I have patient files and books everywhere. But “dust if you must” is not my thing… I either have stuff meticulously organized (and don’t you dare touching anything!) or I have piles of “I’ll sort it out tomorrow” things. A few years back I hired a professional organiser to clean out my closets and kitchen. The closets have (mostly) kept the organisation, kitchen though, not so much. I should be cleaning my kitchen and not writing this post.

Perhaps I should be training my dog. We’ve both been too laxed about it so she’s been getting a bit rowdy on her walks sometimes. She’s an energetic and very playful puppy that wants to play with all dogs that she meets. But not all dogs want to play. She doesn’t take “no” for an answer though, so sometimes I have to lead (drag) her away. She’s the most popular dog in her doggy daycare. Perpetual mobile of playtime. We should be working on her “ignore” commands, but she’s quietly snoozing right now, and I’m ignoring my responsibilities and choosing to write instead.

What “should” you be doing right now instead of reading this post?

Pic of Afina in a field of Ukrainian sunflowers for tax.

What’s Cooking This Week 

I’m excited to bring this recipe to your attention as it’s a very special one. Cheesecake is everyone’s favorite of course but you can’t have too much of it as it’s obviously not healthy. Bummer! I’m bringing you a lighter version of this dessert and introducing Lviv Syrnik (Ukrainian cheesecake). It has farmer’s cheese (not the same as cottage cheese) as its base so it’s much more calorie-friendly but it still has that dense cheesecake texture. In an Ukrainian version it’s also covered in chocolate glaze and is generally stuffed with raisins, poppy seeds or other candied fruits. And it’s made in a loaf pan rather than in a round cake form. We had it for Easter this year, and it quickly became  a family favorite. I hope you’ll try making Lviv Syrnik too!

This recipe is using basic ingredients. Just make sure you’re getting farmer’s cheese, a drier variety of cottage cheese. Plus the recipe is naturally gluten and grain free free with only a bit of potato starch in the mix.

Everything is made in a food processor so it’s super quick and easy.

Pour 1-2 Tbsp of hot water over raisins and set it aside for 15-20 minutes.

Start with processing farmer’s cheese with eggs and sugar, blend till smooth.

Add sour cream and vanilla, blend well.

Add potato starch and lemon zest, mix well.

Add drained raisins and poppy seeds just to combine.

Pour batter in a lined loaf pan.

Bake in a preheated oven at 350 degrees for about 45 minutes or until the top is golden.

To make a chocolate glaze, in a bowl over a water bath, combine chocolate chips, butter and heavy cream, and stir vigorously till everything is melted and incorporated.

Pour glaze over cooled Syrnik.

Decorate as desired. I chose blue and yellow sprinkles in Ukrainian colors.

Leave it in a cool place or a fridge to harden the glaze.

Cut Syrnik when it’s not just out of the fridge so slices don’t crumble.

It’s good for afternoon coffee or tea break but I’d not blame you if you decide to have it for breakfast too.