whoa. life is moving quickly

Sorry I haven’t posted in a while.  Leaving for Phoenix on Friday evening and we have decided to take the poochies back to their rightful owners….my mother and father-in-law!  They brought the pups to St. Louis while they transitioned from Birmingham to Phoenix.  Now it’s time for a reunion….barring good weather.

Hang in there….more posts to come!

Saturday Night Wine and Cheese Tasting Group

It was a wonderful night to taste some great wines….some very suprising wines…but also, the cheese! Great little knobs of pure gold. More to come on the tasting later. I have pics as well. Stay tuned!

Humbolt Fog

Drunken Goat

Lancashire Blue

Fresh Herbed Goat courtesy of the Cheesemonger himself. The cheese came from Minnesota, though.

Nueskes Liver Pate

Duck Rillette

Cheesemaker of the Week!

**Per the cheesemonger:  Cooleeney is not a cheesemaker, they are the producer.  So:  This weeks featured cheesemaker cheeseproducer hails from Co. Tipperary,Ireland.

Here in Cooleeney the fourth generation of the Maher family work the land. Our Friesian dairy herd is the principal enterprise and animal husbandry and breeding receive Jim and Pat’s careful attention.

Quality is the keynote on our farm. Our cows are kept in a clean healthy environment. They enjoy the best of green pastures and carefully selected feed which help to ensure milk of the highest possible quality for the production of our speciality cheeses.


Was painfully dissapointed last with last evenings meal

The only redeeming quality of my meal last evening was being able to get to know some of my colleagues in a more casual manner. The meal was, in a word, blah. I have been spoiled by some great chefs and close friends with amazing culinary skills. The Caesar salad (if I may be so bold to refer to it as such) resembled nothing I have ever known to be called Caesar. The lettuce was crisp and fresh…I will admit that. But the light dressing had no body or depth. It was watered down and had a faint wisp of anchovies. I prefer the heartier versions of this dish with strong overtones of garlic, Parmesan and those little delectable fishes. I chose the organic roasted chicken over a bed of panzanella with a balsamic glaze. The chicken breast was ‘Frenched’, as so many St. Louis restaurants have taken to to these days. (a habit of which I do not mind in the least) Unfortunately, whomever was working this dish last night must have forgotten it in the oven. It was as dry. Seriously dry….dry like the inside of your Maytag after your son comes home from college. The tomatoes, cucumbers, olives and mozzarella were a welcome reprieve. The chicken was pushed aside and the panzanella was devoured. Retrospectively, I was informed that the veggies came from my favourite local farm. No wonder why I enjoyed them. Finishing off my meal, I ordered the bread pudding with blueberry compote and vanilla bean ice cream. The ice cream was homemade, the blueberry compote as sweet and delicious and went well with my frozen treat. The bread pudding however, tasted like it was pulled from a tin. It was a dense chewy blob. Now, some may say that bread pudding should be a dense chewy blob. I digress: I prefer my bread pudding to resemble more of an bready, eggy souflee (as described in an earlier post). This was nothing like that.

Sad to say, I was dissapointed. On an up note, the meal was picked up by someone else.

P.S. I did have a wonderful bruschetta of French bread, butter and vine ripe tomatoes. Of course, the tomatoes were straight from our favourite farm…..hard to mess up that.

Hodge Podge Bread Pudding

I had a left over French baguette (strange for us!) the other day. Despite the fact it was nearing a blistery 100 degrees, I decided to bake. I had some eggs in the fridge that needed to be used. They were the kind from the mega mart….nothing I would really want to eat as just plain eggs. Some heavy cream and a new box of Big Tree Farms Palm Sugar rounded out the recipe.  I didn’t really measure anything.  I just toppled all the ingredients into a mixing bowl and whizzed.  6 eggs, enough cream/milk to thin it out.  Palm sugar to taste and some vanilla.  Popped it in the cooker for about 35-40 minutes until puffed and golden.  Hit the spot.  The palm sugar melted and became dark and golden…just oozing from the eggy custard.  I sprinkled the top with some extra palm sugar for that crusty sweet top.  Should have nabbed a pic of it.  I didn’t.  I just ate it.  At the last minute I sprinkled some dark chocolate shavings on top.  The cheesemonger requested more chocolate next time.  I was just looking for some sweet, eggy bread goodness.  And I found it.

Boring weekend

Nothing much to report on our weekend. Wedding on Sat, dinner at Irish Pub in Sunday and chicken fajitas and Mr. Bean’s Holiday on Monday. Now that the house is in tip top shape for showings, I have nothing to use as an excuse to stay in. Usually, I had to ‘clean the house’. Now, nothing.

Dinner at Savor tonight. Haven’t been there since my first date with the Cheese-monger. That was over 2 years ago! Whoa.