I shared a recipe for lemon fiadone, a corsican style cheesecake, with my friend Diane this week, noting in the forwarded email from Saveur that it sounded delicious. We met this morning to head off to the sporting clays course, and Diane had a generous helping of the cake in hand for us that she had made using fresh ricotta and her own home-raised eggs. To top it all off, she also brought us a dozen eggs. The fiadone is light, fresh, infused with a hint of lemon, and made more beautiful by the intense color of the brightly colored yolks only found in very fresh and naturally produced eggs. It's a great beginning to the end of a nice weekend.