So, what to prepare for Tuesday's non-meat dinner? A quiche, a pasta-cheese dish, a frittata? How about cheese blintzes, since ricotta had been on sale when last we shopped, and there was a container of it in the refrigerator? Good enough.

I'd thought of adding blueberries to the cheese mixture, then recalled there was leftover blueberry pie from Friday's dessert, so ruled that out; we'd have the pie this evening instead of the usual fresh fruit. The blueberries are wild, from British Columbia, albeit frozen, so they'll do well enough, even in the form of a fruit pie. Besides which, we'll have a fresh vegetable salad before the blintzes, to round out the meal.

First came the ingredients for the blintzes; butter, half-cup flour, dash of salt, two eggs, and a half-cup milk. It's quick work to prepare and to cook the blintzes, one side only, flip them onto a clean waiting tea towel, and then mix together the filling: a dollop of melted butter, egg yolk, honey, cinnamon, and of course the ricotta.

The waiting, cooled blintzes are filled, folded in half, then placed within a platter, covered with plastic wrap and refrigerated, ready to be hauled out at dinner time, both sides to be gently browned in butter, and served with sour cream.

Small ones for me, large for him.