And all of the idiots decided to go outside to bother me. I mistakenly thought that it would be a good idea to go for a bike ride along the West Side Highway, but so did everyone else. It could have been an enjoyable ride if anyone else was aware of the rules of the road, but I guess rules don't apply to bike paths? Riding three abreast or down the center double yellow or into oncoming traffic or while talking on your cell phone? All A-OK from what I saw! So is taking your small children who can barely ride their small bikes into high traffic areas. While you're at it, take your dog too, but make sure that it's on an extender leash so that they can run into oncoming traffic leaving you with no way to prevent it. Smart.
Good thing I carbo-loaded my breakfast before I left the apartment or my road rage might have spun out of control. Since the last thing I actually made was Pappardelle with Broccoli Rabe and Ricotta, I was able to make pancakes out of the leftovers. Well, the leftover ricotta. Broccoli rabe pancakes would be gross! These Lemon Ricotta Pancakes cook up so light and fluffy that they barely resemble pancakes at all, which to me is a good thing since I'm not a pancake super fan anyway.
I made it home in one piece, which is more than I can say for many of the bikers out there. Perfect example? The dude who whizzed past me in his Lance Armstrong Live Strong head to toe get-up. I was like, "Fine, you're a real fast rider. Whatever." Until I looked at his shoes. He was wearing sneakers! That weekend warrior was riding a hard core multiple thousand dollar bike, but didn't even bother to use pedals and shoes that clipped in. As I was contemplating his douchebaggery, I rode past a crash that could've been pretty gnarly. The cause? Live Armstrong! Don't forget to wear your helmets, people.
Lemon Ricotta Pancakes
4 large eggs, separated
1 cup ricotta
2 tablespoons sugar
1 tablespoon freshly grated lemon zest
1/2 cup all-purpose flour
1. In a large bowl, whisk together the egg yolks, ricotta, sugar, and the zest. Add the flour, and stir just until combined.
2. In a medium bowl, use an electric mixer on medium-high speed to beat the egg whites, with a pinch of salt, until they hold stiff peaks, about 6 minutes. Whisk about one fourth of the beaten whites into the ricotta mixture, and then gently fold in the remaining whites.
3. Heat a griddle or large nonstick skillet over medium-high heat and add about 2 teaspoons of butter. Stir to melt. Working in batches, pour 1/4 cupfuls of batter onto the griddle and cook the pancakes for 2 - 3 minutes per side, or until they are golden, adding additional butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F oven. Serve with maple syrup and berries, if desired. Makes about 12 (4-inch) pancakes.