Spinach and Ricotta Dumplings is found in The New York Times Cook Book from 1961 and it’s a recipe that I had to make twice to end up with something edible. I had to veer from the original cooking method and I recommend adding some additional ingredients to amp up the flavour. The recipe gives the instruction to “shape into small balls” and since small could mean many sizes, I decided to make my dumplings the size of a Timbit.

That’s where the rambling nature of this blog post begins. I realized that most people who read my blog don’t live in Canada and might not know what a Timbit is. I started there, which led to explaining what Tim Hortons is, which led to writing about the first Tim Horton’s restaurant ever in my hometown of Hamilton, Ontario. And then...since measuring something in Timbits is a very Canadian measurement, at the end I have a look at some very Canadian measurements on COVID-19 social distancing signs in Hamilton and Toronto. I’d love to hear what the COVID-19 signs are like in your part of the world, so please leave a comment!