Chestnut Honey-Drizzled Ricotta

Ok, ok, I know the photo depicts something more like "Ricotta Inundated with Chestnut Honey" or "Bowl o’ Chestnut Honey With a Little Ricotta on the Side" but the thing is, I’m PMS-ing up a storm here. About this time of the month, I try not to have junk food in the house because, I’m telling you whatever’s here, whether it be one candy bar or a whole cherry cheesecake, is gone within a day. So here I am, twiddling my thumbs simultaneously thanking the lord and cursing the fates that I don’t have any chocolate around when desperation takes over. Music to crave chocolate by: "Iliana quiere chocolate" by Pello Afrokán. On the "Bailar Con Cuba" release. The well-stocked pantry is hiding a jar of bitter-sweet Italian chestnut honey somewhere. There it is, behind the green lentils! What could be more useless than green lentils? And the fridge has got some ricotta! Woo hoo! Ladies and gentlemen, if you have not tried this before, run, don’t walk to your local Italian import store and get yourselves some chestnut honey. This type of honey's dominating flavor is sweet but with a bitter note that rounds out the taste and really makes you want more and more (or is that just me?). Somehow it’s best drizzled or in my case, dumped over a dollop of whole-milk ricotta cheese. Mmm…The bitter-sweetness of the honey melding with the creaminess of the ricotta. Who needs chocolate? (Well, ok, don’t answer that.)