Clockwise from top: Bon Bouche (an ash-ripened goat cheese that melts in your mouth); La Tur (a combination of sheep, goat, and cow’s milk that is creamy and rich); Cabot’s Clothbound Cheddar (amazingly sharp, earthy taste); Pleasant Ridge Reserve (has won “Best in Show” three times- I tasted a wonderful caramel-y aftertaste); and Cambozola Black Label (an almost brie-like mild blue cheese that is wonderful when paired with dark chocolate or a grape)… YUMMY!
Spring is here! As everything turns green and fragrant, I gain my appetite back, the baby boy pushes my belly out into a little cantaloupe shape, and we look forward to all things tasty and fresh.
Last weekend we invited a couple over who, in addition to having their own little girl to care for, are also making it through a very busy residency and trying to plan their future. But this did not stop them from caring for us while I was in and out of the hospital. Bethany and Michael brought by delicious food and gifts for three weeks straight: turkey meatloaf and mashed potatoes, lasagna and garlic bread, flowers, babysitting services, you name it. They came through at times when Andrew needed them the most. And so, as a humble thank-you, we hosted a little cheese-tasting party and dinner for them. And I realize that it is not enough for all that they did. But I do recommend the cheese feast for anyone looking for something decadent and a little different. I got the idea here. We served the cheeses with crusty French bread, crackers, grapes, nuts, and chocolate, as well as a cranberry chutney. Our favorites? The top two round characters were creamy, fresh, and not too overpowering. Plus the blue cheese was to die for. Here’s to wonderful friends who come through when you need them most! Thank you, Bethany and Michael.
Other yummy things to come? Well, fresh veggies, of course!
Last weekend Andrew and I (along with two extra sets of eager little dirty hands) planted our vegetable garden. I’m still hoping we didn’t jump the gun, as the weather has been so up and down temperature-wise, but so far so good.
Two varieties of basil, curly parsley, and cilantro, plus spinach and rosemary.
Dill and mint (in containers) plus red bell, yellow bell, banana, and jalapeno peppers.
Also planted but not pictured: cherry and Better Boy tomatoes, cucumbers, crookneck squash, zucchini, sugar snap peas, and 3 raspberry bushes. Can’t wait to post pictures in a month, then two months, to show how our garden has (hopefully) grown! Happy planting!