Lemon Cheese Dip, Morning Ritual, Morning Routine

20211017, #breakfastdiary 241, 5°C/clear Baguette topped with a creamy lemon cheese dip and oven-roasted tomatoes. Pulse feta and ricotta cheese in a food processor, whizwhizwhiz, scrub the prettiest lemon in the world clean with coarse salt, then grate on plenty of lemon zest, lemon juice, olive oil, pepperpepperpepperpepper, and herbs. Drizzle honey over it twice right before eating for that perfect sweet-and-salty balance #lemoncheesedip Toss the tomatoes with olive oil, salt, herbs, pepperpepperpepper, and roast in a 180°C oven for 20 minutes. You could just eat the baguette plain, or simply top it with ricotta and fresh tomatoes. But going to the trouble of mixing two kinds of cheese, adding the shape of lemon and pepper and herbs, and layering in the flavor of oven-roasted tomatoes — it's all worth that much effort. I think there's always a reason why certain things demand this much time and process.