Cheese and wine share many commonalities, for instance they both go through a process of fermentation. Wine is fermented by the addition of yeast to grape juice and cheese is made by fermenting milk with bacteria, acid, and/or rennet. Wine and cheese are both affected by climate. The weather experienced will affect the taste of the final product. Both are excellent ways to experience terrior, to taste the area where the wine and cheese were made. Wine and cheese are both living and changing and affected by their environment.
Wine and cheese were created as a way to preserve grapes and milk. Both have been enjoyed together for centuries. Enjoying wine and cheese together can enhance the taste experience of both parties. Wine and cheese are more enjoyable when tasted together. Taste is subjective and there is no right or wrong way to enjoy wine and cheese but there are a few suggestions to help you enjoy wine and cheese together.
Balance is necessary when pairing wine and cheese. A sweet wine like a Port pairs well with a strong assertive blue like Stilton.
Cheese can follow the flavors and intensity of the wine you are drinking. An intense red can stand up to an intense cheese like aged Gouda.
If the wine is subtle, try a delicate cheese. You can also contrast flavors, try an earthy cheese with a fruity wine.
The more acidic your wine is, the higher the fat content of the cheese. The acid from the wine will help to cut the fat of the cheese. A rich creamy D’affinois is accentuated by Champagne.
When thinking about wine and cheese pairings you can take a trip to a destination. If you are interested in French wines, reach for French cheese. Wines and cheeses made in the same region will pair well together.
Young mild goat cheese, double or triple crèmes and bloomy rind cheeses pair well with light whites and sparkling wines.
Soft to semi firm mild cow’s milk, aged goat, and sheep’s milk cheese pair well with light red, rose, lager, and pilsner.
Stronger, bolder nuttier, harder, aged and mild washed rind cheese pair well with red wine, ales, and lambic.
Strong washed rind and blue cheese pair well with dessert wines, port, and stout beer.
Some cheese friendly white wines are: Albarino, Champagne, Gewurztraminer, Gruner Valtliner, Muscat, Pinot Blanc, Pinot Gris, and Riesling. Some cheese friendly red wines are: Cabernet Sauvignon, Carignan, Dolcetto d’Albec, Nebbiolo, Pinot Noir, Tempranillo-Garnacha blends, and Zinfandel.
Some things to avoid when pairing wines and cheese are wines that are tannic and those that have strong oak flavors. A wine that is very tannic will overwhelm the taste buds that are used to enjoy the flavors of cheese. You want to enjoy a wine that has high fruit and low tannins. A light bright red will be better enjoyed with cheese rather than a wine that is heavy with tannins and oak.
Reds can overwhelm the palate. If you have to go red, try an old world red wine. Many argue that old world wines compliment food better than new world wines. A Rioja from Spain is very versatile and will pair well with many different foods. Enjoy wine and cheese together and feel free to experiment and try different combinations. Enjoy!
Tuesday, October 27, 2009
Monday, October 26, 2009
Chasing the Doughnut
We set off on a grey day with the threat of rain for an orchard in Charlottesville to continue the quest for Apple Cider Doughnuts. It took over two hours for us to hit Carter Mountain but the view out the car window was the picture of fall. Some of the trees looked as if they had burst into flames bright orange, red, and yellow. But by the time our car was climbing up to mountain, I was car sick and the rain was undeniable.
Carter Mountain has an orchard and vineyard and grows peaches, nectarines, apples, and grapes. They have a wine tasting room, snack bar, and bakery. I went straight for the doughnuts, apple cider doughnuts. Sadly, these doughnuts were a disappointment and seemed to lack apple cider. Part of the reason you drive for hours to an orchard for doughnuts is to get them hot and fresh. The orchard was busy despite the rain but the doughnuts weren't hot.
The doughnuts were fine but not worth the hours in the car. They were bland and could have used more of a cinnamon and sugar coating along with more cider. Turns out they do not use their own apple cider in their doughnuts. We learned that it is very difficult to get a licence to make apple cider. This may explain why every orchard was selling the same apple cider on our previous quest for cider doughnuts.
The best part of Carter Mountain was the Pink Lady Apples. These are Patrick's favorite apple and they were ready to pick that day. The rain eased up and we hit the orchard filling our bags with Pink Ladies. These apples are so firm, crisp, and juicy but not too sweet. Carter Mountain is beautiful and dog friendly. A great place to bring the family but not a doughnut destination.
I did buy some Caramel Apple Cookies that were delicious in my opinion, Patrick did not like them which left more for me. They were fresh, chewy, and the apples had a nice texture.
As we left the mountain and headed into Charlottesville the rain cleared and the sun came out. We walked the downtown and checked out the shops. I love towns that have pedestrian promenades. There were many coffee shops, independent businesses, and restaurants with outdoor seating. Charlottesville is very dog friendly and I felt like a horrible puppy parent for leaving my two dogs at home.
We picked up a local newspaper to find a place to eat and found a very interesting ad for Carpe Donut. Carpe Donut is a mobile doughnut truck that only offers apple cider doughnuts. We had to find the doughnut truck. Thankfully, the truck was parked less than a block from our car. Carpe Donut's lights were visible from our parking spot.
I fell in love with Carpe Donut as it is a family owned business that supports local and organic foods. Matt, the owner, talked with us about where he gets his eggs and cider. The truck has a small selection but what they do offer is done right. The thick Italian hot chocolate was wonderful. Floating on top of the cup was a great chocolate layer that was left in the bottom of the empty cup. I had no shame and used my finger to fish out the chocolate goodness.
The doughnuts had a nice apple cider flavor, they weren't hot but they were fresh. Carpe Donut has a great and informative website. http://carpedonut.argon.org/ But these doughnuts did not satisfy my apple cider doughnut craving.
The first time I had apple cider doughnuts, Patrick took me to Solebury Orchard in New Hope. Once we arrived, we were presented with hot apple cider doughnuts. I remember them being light, cakey, and flavourful. I have been chasing the doughnut ever since. I may have to drive the four hours up to New Hope to satisfy this need. We did drive 2 hours for a doughnut disappointment, why not drive 4 hours for the real thing?
Carter Mountain has an orchard and vineyard and grows peaches, nectarines, apples, and grapes. They have a wine tasting room, snack bar, and bakery. I went straight for the doughnuts, apple cider doughnuts. Sadly, these doughnuts were a disappointment and seemed to lack apple cider. Part of the reason you drive for hours to an orchard for doughnuts is to get them hot and fresh. The orchard was busy despite the rain but the doughnuts weren't hot.
The doughnuts were fine but not worth the hours in the car. They were bland and could have used more of a cinnamon and sugar coating along with more cider. Turns out they do not use their own apple cider in their doughnuts. We learned that it is very difficult to get a licence to make apple cider. This may explain why every orchard was selling the same apple cider on our previous quest for cider doughnuts.
The best part of Carter Mountain was the Pink Lady Apples. These are Patrick's favorite apple and they were ready to pick that day. The rain eased up and we hit the orchard filling our bags with Pink Ladies. These apples are so firm, crisp, and juicy but not too sweet. Carter Mountain is beautiful and dog friendly. A great place to bring the family but not a doughnut destination.
I did buy some Caramel Apple Cookies that were delicious in my opinion, Patrick did not like them which left more for me. They were fresh, chewy, and the apples had a nice texture.
As we left the mountain and headed into Charlottesville the rain cleared and the sun came out. We walked the downtown and checked out the shops. I love towns that have pedestrian promenades. There were many coffee shops, independent businesses, and restaurants with outdoor seating. Charlottesville is very dog friendly and I felt like a horrible puppy parent for leaving my two dogs at home.
We picked up a local newspaper to find a place to eat and found a very interesting ad for Carpe Donut. Carpe Donut is a mobile doughnut truck that only offers apple cider doughnuts. We had to find the doughnut truck. Thankfully, the truck was parked less than a block from our car. Carpe Donut's lights were visible from our parking spot.
I fell in love with Carpe Donut as it is a family owned business that supports local and organic foods. Matt, the owner, talked with us about where he gets his eggs and cider. The truck has a small selection but what they do offer is done right. The thick Italian hot chocolate was wonderful. Floating on top of the cup was a great chocolate layer that was left in the bottom of the empty cup. I had no shame and used my finger to fish out the chocolate goodness.
The doughnuts had a nice apple cider flavor, they weren't hot but they were fresh. Carpe Donut has a great and informative website. http://carpedonut.argon.org/ But these doughnuts did not satisfy my apple cider doughnut craving.
The first time I had apple cider doughnuts, Patrick took me to Solebury Orchard in New Hope. Once we arrived, we were presented with hot apple cider doughnuts. I remember them being light, cakey, and flavourful. I have been chasing the doughnut ever since. I may have to drive the four hours up to New Hope to satisfy this need. We did drive 2 hours for a doughnut disappointment, why not drive 4 hours for the real thing?
Tuesday, October 13, 2009
Can a festival be green?
This past weekend we went to the D.C. Green Festival which was held at the Convention
Center. It felt more like a convention than a festival and made me wonder how green it was to hold the festival at all. We were lured by the ability to see Joel Salatin speak. He would give a talk about his book Everything I want To Do Is Illegal. As a cheesemaker, I have been very interested in his work and Polyface farm.
The talk was a huge disappointment. He described a hunting scene where the hunter brings home his kill and leaves it laying around for week before it makes it into the fridge. For a man who has many paid speaking engagements, he did not seem to know what he was talking about. He couldn't’t seem to decide if he is or isn’t a Luddite. The room was shocked when he implied that foreigners do not wash their hands because of cultural differences. Sitting in that room, I felt like one of few who did not drink the Kool Aid. Honestly, I cannot recall any interesting information that he shared with the group. But I was distracted buy the obnoxious woman sitting next to me who spent most of that hour picking her face and nose. I hope she washed her hands.
After hearing Mr. Salatin speak, we moved into the sea of booths. There were a lot of familiar companies like Cliff Bar, Honest Tea, and Dr. Bronner’s Magic Soaps. The longest line was at Ben & Jerry’s to get a free sample of ice cream. I find this rather sad and hard to believe that so few people had never had their ice cream. Yes, we all like free stuff but why wait in line for a small paper cup filled with nothing new. I was hoping to find some smaller producers and local companies but it wasn’t the Localvore Festival. It seems to be very expensive to have a booth at the Green Festival.
I had hoped since Mr. Salatin was speaking there might be a Polyface farm table. Or Consumer Supported Agriculture, buying program, local farm, or an alternative to Supermarkets. I did sign a bunch of petitions. Greenpeace was there and the girl had a hard time explaining the petition, it was related to clean energy. I signed up for some email newsletters and have already received one from the Green Restaurant Association. Patrick picked up a flyer about a new style of beehive which looked interesting.
I picked up a Sustainability report thinking it might list sustainable foods, clothing, and lifestyle options. Instead it was a strategic sustainability consulting and had charts and graphs and bored me. This waste of paper did not note if it was printed with soy-based inks on recycled paper. I must have picked up ten ponds of paper from the many booths and plan to recycle all of it. Some of these bits of paper did state they were printed with soy-based inks on recycled paper but some did not have any such statement.
I picked up a Department of Public Works Reference Guide from September 2008. The back stated “Mixed Sources Product group from well-managed forests, controlled sources and recycled wood or fiber”. Then there was the following paragraph:
“Printed on 30% post-consumer-waste, process-chlorine-free recycled paper manufactured with wind power, creating the following environmental benefits: 364.64 trees preserved for the future; 154,892 gallons of wastewater flow saved, 17,138 lbs solid waste not generated; 33,745 lbs net greenhouse gases prevented; 258,289,500 BTUs energy not consumed; and 66,794 lbs air emissions not generated. The use of wind-generated electricity produced savings equivalent to: planting 4,515 trees”.
Wow and this booklet is filled with useful information, I only wish I lived in D.C.
I got The Vegetarian Guide, one for Washington, D.C. and one for Baltimore, MD. There were many booths to help you become a vegetarian but being a vegetarian in not necessary for a green lifestyle. The festival had an atmosphere where meat is bad, but corn and soy bean farming can be as devastating to the environment as any cow. Whatever you are eating think about the life it had and the environment in which it was grown. Then think of the process it took to end up on your plate. Consider food miles, the amount of fossil fuels needed to transport the materials. I personally like to know the history of my food be it animal or vegetable.
The scariest thing I saw was an ad for Quorn in the Healthy Clippings “coupons for a NATURAL way of life”. What is Quorn? The ad states: “Quorn products deliver great taste, fantastic quality and a wide variety of items to meet the demands of on-the-go lifestyles”. I am glad I do not have an on-the-go lifestyle. Quorn is meat and soy free but that does not explain what it is. Their website says Quorn is all natural and the principal ingredient is mycoprotein from Fusarium venenatum. So what is that and how is it made? Wikipedia supplied the following information http://en.wikipedia.org/wiki/Quorn
“Quorn is made from the soil mould Fusarium venenatum strain PTA-2684 (previously misidentified as the parasitic mold Fusarium graminearum). The fungus is grown in continually oxygenated water in large, otherwise sterile fermentation tanks. During the growth phase, glucose is added as a food for the fungus, as are various vitamins and minerals (to improve the food value of the resulting product). The resulting mycoprotein is then extracted and heat-treated to remove excess levels of RNA. Previous attempts to produce such fermented protein foodstuffs were thwarted by excessive levels of DNA or RNA; without the heat treatment, purine, found in nucleic acids, is metabolised by humans, producing uric acid, which can lead to gout.[12] The product is dried and mixed with chicken egg albumen, which acts as a binder. It is then textured, giving it some of the grained character of meat, and pressed either into a mince (resembling ground beef), forms resembling chicken breasts, meatballs, turkey roasts, or into chunks (resembling diced chicken breast).”
There seems to be some chicken in your Quorn. If you want chicken the just eat chicken. My issue with vegetarianism is all the fake foods which are often filled with sugar, sodium, and chemicals. If you want the taste of a hot dog then maybe you shouldn’t be a vegetarian. I think the only reason for being a vegetarian is because you do not like the taste of meat and love vegetables. Instead of changing what we eat, why not change how the food is raised.
The same booklet with the Quorn ad also stated that “October is National Dessert Month!” Do we really need more excuses to consume dessert with Thanksgiving and Christmans around the corner? Does that promote healthy living? Many of the coupons and samples were for cookies, chocolate, snack foods and other foodstuffs we do not really need.
The festival also had many booths to greenerize your home and help you build a new green home. I only wish I was about to build my own home. One exciting company was Repax which is an alternative to U-Haul. They offer a Reusable Packing System and the brochure states their “revolutionary moving system significantly reduces the amount of time and effort spent in making your move, reduces the cost of your move, and simultaneously provides security for your valuables during the move. We have made the entire process of moving easy, affordable, and ECO-FRIENDLY.” I hate moving but I like this company. I might not be building a house soon but I will be moving in the near future.
Another exciting discovery is the Airlie Center in Warrenton, VA. www.airlie.com I picked up 8 hand outs and there was no note if they were printed on recycled paper with soy based ink except for one which just had the recycle symbol. The following information was gathered from those handouts:
“The Airlie Center and Conference Center was founded in 1960 as an “island of thought” and has provided a unique environment for the creative exchange of ideas ever since” They offer “recycling and a linen and towel reuse program, organic culinary garden, energy efficient lighting, and non-toxic biodegradable cleaning product… a comprehensive pollution prevention program focused on sustainable business practices which minimize the center’s impact on the environment… The Local Food Project at Airlie’s ¾ acre garden has annually supplied more than 4,000 pounds of fresh herbs, vegetables and flowers to Airlies Center’s kitchen… Airlie Center, For over 40 years, the natural place to meet.”
They host an Annual Harvest Dinner and Dialogue, offer workshops such as the Organic Garden Primer, Exploring the small farm dream, and tractor safety. Airlie has environmental certification from Green Seal’s Environmental Lodging Program and the Virginia Environmental Excellence Program. I look forward to exploring Airlie and only wish I had to find a place to hold a conference.
The festival was consumerism at its greenest. There were coupons and free samples but there were plenty of booths where you could purchase jewelry, clothing, and handbags. There was a lot of shopping and Visa was everywhere. I paid my $15 entry fee and spent $1 on an Honesty Tea drink. I was not there to spend money but to get new ideas.
The festival also had a Hemp Pavilion, Movement Room, Green Teen, and an Organic Valley Green Kids’ zone. Many of the companies involved are a part of larger companies but they don’t mention this. Kashi is owned by Kellog and Casadian Farms is owned by General Mills. Green is the new buzz word and it is making me see red.
OK, I still have a lot to read from the Green fest and a lot to think about but now I am gonna play with my doggies on this beautiful day.
Center. It felt more like a convention than a festival and made me wonder how green it was to hold the festival at all. We were lured by the ability to see Joel Salatin speak. He would give a talk about his book Everything I want To Do Is Illegal. As a cheesemaker, I have been very interested in his work and Polyface farm.
The talk was a huge disappointment. He described a hunting scene where the hunter brings home his kill and leaves it laying around for week before it makes it into the fridge. For a man who has many paid speaking engagements, he did not seem to know what he was talking about. He couldn't’t seem to decide if he is or isn’t a Luddite. The room was shocked when he implied that foreigners do not wash their hands because of cultural differences. Sitting in that room, I felt like one of few who did not drink the Kool Aid. Honestly, I cannot recall any interesting information that he shared with the group. But I was distracted buy the obnoxious woman sitting next to me who spent most of that hour picking her face and nose. I hope she washed her hands.
After hearing Mr. Salatin speak, we moved into the sea of booths. There were a lot of familiar companies like Cliff Bar, Honest Tea, and Dr. Bronner’s Magic Soaps. The longest line was at Ben & Jerry’s to get a free sample of ice cream. I find this rather sad and hard to believe that so few people had never had their ice cream. Yes, we all like free stuff but why wait in line for a small paper cup filled with nothing new. I was hoping to find some smaller producers and local companies but it wasn’t the Localvore Festival. It seems to be very expensive to have a booth at the Green Festival.
I had hoped since Mr. Salatin was speaking there might be a Polyface farm table. Or Consumer Supported Agriculture, buying program, local farm, or an alternative to Supermarkets. I did sign a bunch of petitions. Greenpeace was there and the girl had a hard time explaining the petition, it was related to clean energy. I signed up for some email newsletters and have already received one from the Green Restaurant Association. Patrick picked up a flyer about a new style of beehive which looked interesting.
I picked up a Sustainability report thinking it might list sustainable foods, clothing, and lifestyle options. Instead it was a strategic sustainability consulting and had charts and graphs and bored me. This waste of paper did not note if it was printed with soy-based inks on recycled paper. I must have picked up ten ponds of paper from the many booths and plan to recycle all of it. Some of these bits of paper did state they were printed with soy-based inks on recycled paper but some did not have any such statement.
I picked up a Department of Public Works Reference Guide from September 2008. The back stated “Mixed Sources Product group from well-managed forests, controlled sources and recycled wood or fiber”. Then there was the following paragraph:
“Printed on 30% post-consumer-waste, process-chlorine-free recycled paper manufactured with wind power, creating the following environmental benefits: 364.64 trees preserved for the future; 154,892 gallons of wastewater flow saved, 17,138 lbs solid waste not generated; 33,745 lbs net greenhouse gases prevented; 258,289,500 BTUs energy not consumed; and 66,794 lbs air emissions not generated. The use of wind-generated electricity produced savings equivalent to: planting 4,515 trees”.
Wow and this booklet is filled with useful information, I only wish I lived in D.C.
I got The Vegetarian Guide, one for Washington, D.C. and one for Baltimore, MD. There were many booths to help you become a vegetarian but being a vegetarian in not necessary for a green lifestyle. The festival had an atmosphere where meat is bad, but corn and soy bean farming can be as devastating to the environment as any cow. Whatever you are eating think about the life it had and the environment in which it was grown. Then think of the process it took to end up on your plate. Consider food miles, the amount of fossil fuels needed to transport the materials. I personally like to know the history of my food be it animal or vegetable.
The scariest thing I saw was an ad for Quorn in the Healthy Clippings “coupons for a NATURAL way of life”. What is Quorn? The ad states: “Quorn products deliver great taste, fantastic quality and a wide variety of items to meet the demands of on-the-go lifestyles”. I am glad I do not have an on-the-go lifestyle. Quorn is meat and soy free but that does not explain what it is. Their website says Quorn is all natural and the principal ingredient is mycoprotein from Fusarium venenatum. So what is that and how is it made? Wikipedia supplied the following information http://en.wikipedia.org/wiki/Quorn
“Quorn is made from the soil mould Fusarium venenatum strain PTA-2684 (previously misidentified as the parasitic mold Fusarium graminearum). The fungus is grown in continually oxygenated water in large, otherwise sterile fermentation tanks. During the growth phase, glucose is added as a food for the fungus, as are various vitamins and minerals (to improve the food value of the resulting product). The resulting mycoprotein is then extracted and heat-treated to remove excess levels of RNA. Previous attempts to produce such fermented protein foodstuffs were thwarted by excessive levels of DNA or RNA; without the heat treatment, purine, found in nucleic acids, is metabolised by humans, producing uric acid, which can lead to gout.[12] The product is dried and mixed with chicken egg albumen, which acts as a binder. It is then textured, giving it some of the grained character of meat, and pressed either into a mince (resembling ground beef), forms resembling chicken breasts, meatballs, turkey roasts, or into chunks (resembling diced chicken breast).”
There seems to be some chicken in your Quorn. If you want chicken the just eat chicken. My issue with vegetarianism is all the fake foods which are often filled with sugar, sodium, and chemicals. If you want the taste of a hot dog then maybe you shouldn’t be a vegetarian. I think the only reason for being a vegetarian is because you do not like the taste of meat and love vegetables. Instead of changing what we eat, why not change how the food is raised.
The same booklet with the Quorn ad also stated that “October is National Dessert Month!” Do we really need more excuses to consume dessert with Thanksgiving and Christmans around the corner? Does that promote healthy living? Many of the coupons and samples were for cookies, chocolate, snack foods and other foodstuffs we do not really need.
The festival also had many booths to greenerize your home and help you build a new green home. I only wish I was about to build my own home. One exciting company was Repax which is an alternative to U-Haul. They offer a Reusable Packing System and the brochure states their “revolutionary moving system significantly reduces the amount of time and effort spent in making your move, reduces the cost of your move, and simultaneously provides security for your valuables during the move. We have made the entire process of moving easy, affordable, and ECO-FRIENDLY.” I hate moving but I like this company. I might not be building a house soon but I will be moving in the near future.
Another exciting discovery is the Airlie Center in Warrenton, VA. www.airlie.com I picked up 8 hand outs and there was no note if they were printed on recycled paper with soy based ink except for one which just had the recycle symbol. The following information was gathered from those handouts:
“The Airlie Center and Conference Center was founded in 1960 as an “island of thought” and has provided a unique environment for the creative exchange of ideas ever since” They offer “recycling and a linen and towel reuse program, organic culinary garden, energy efficient lighting, and non-toxic biodegradable cleaning product… a comprehensive pollution prevention program focused on sustainable business practices which minimize the center’s impact on the environment… The Local Food Project at Airlie’s ¾ acre garden has annually supplied more than 4,000 pounds of fresh herbs, vegetables and flowers to Airlies Center’s kitchen… Airlie Center, For over 40 years, the natural place to meet.”
They host an Annual Harvest Dinner and Dialogue, offer workshops such as the Organic Garden Primer, Exploring the small farm dream, and tractor safety. Airlie has environmental certification from Green Seal’s Environmental Lodging Program and the Virginia Environmental Excellence Program. I look forward to exploring Airlie and only wish I had to find a place to hold a conference.
The festival was consumerism at its greenest. There were coupons and free samples but there were plenty of booths where you could purchase jewelry, clothing, and handbags. There was a lot of shopping and Visa was everywhere. I paid my $15 entry fee and spent $1 on an Honesty Tea drink. I was not there to spend money but to get new ideas.
The festival also had a Hemp Pavilion, Movement Room, Green Teen, and an Organic Valley Green Kids’ zone. Many of the companies involved are a part of larger companies but they don’t mention this. Kashi is owned by Kellog and Casadian Farms is owned by General Mills. Green is the new buzz word and it is making me see red.
OK, I still have a lot to read from the Green fest and a lot to think about but now I am gonna play with my doggies on this beautiful day.
Monday, October 12, 2009
Movie review of Whip It!
This is our review of Whip It. This review was the one and only take and was submitted to The Rotten Tomatoes Show but they did not use it for their show. This review DOES CONTAIN SPOILERS.
Friday, October 9, 2009
The story of my wedding and the death of my mother.
Four years ago today, Patrick and I were married. It was such a crazy time; I hardly know where to start. Six days before the wedding, my brother came home from Japan and my mother was hospitalized. He got off the plane and went to the hospital where we all were. My mother had breast cancer that spread to her liver. She left the hospital on Friday, the wedding was on Sunday.
Three days before my wedding, my grandparents were in a car accident after visiting my mother in the hospital. A driver made an illegal U turn causing the accident. Grandpop hardly had a scratch, but Grandmom was in really bad shape. They were unable to attend my wedding.
I spent the week before my wedding visiting my mother and grandmother in the hospital. I was being referred to as the bride in two different hospitals. I didn’t go to the hospital on Wednesday in order to have a trail run for hair and make-up. I also had to deal with a very badly fitting handmade wedding dress. But I didn’t even have the time or energy to deal with that dressmaker.
The night before the wedding there was a dinner with Patrick’s mom, step dad, dad, step mom, his maternal grandmother, aunt, and uncle. My brother and father were there but my mother was too sick. My aunt Mary came in her place and read a note my mother had dictated which made me cry.
That night I shared a bed with my mother. I hardly slept, every time she moved I had a little heart attack. I remember she got up to close the window and I tried to help her. I lay in bed next to her and cried. She was 59 but had aged so much that week; she was a shell of her former self.
There was so much rain that week and Saturday was a deluge. The morning of my wedding I got a call at 6 a.m. from the V.F.W, where our wedding was to be held. The location was flooded and I would have to find a new location if I wanted to get married that day. I fell to the floor and cried not knowing what to do.
I called Action News and left them a message about my situation. They called me back and there was a reporter at my mother’s house by noon. I got ready for a wedding with the location to be decided by generosity. Many people called Action News wanting to help which was such a blessing.
The Jeffersonville Golf Club donated their space to us and the ceremony was only a few hours delayed. I used to pass by this place often when I lived in Collegeville. I never would have imagined I would get married there. I wanted to get married by water and we did not want to get married at a golf course. But I was thankful we had a place for our 150 guests.
We left the house before my mother. She got sick along the way and we waited for her arrival. I remember her face when she saw out flower girl who was a man in drag. She was happily shocked and we all needed the comic relief. She walked down the aisle flanked by my brother and Aunt Mary. The rain had stopped and the clouds cleared. We were able to have our ceremony outside. By the time I could see my soon to be husband’s face, I just wanted to kiss him. I just wanted to hurry thorough the ceremony and kiss him and hold him tight.
There was great food, music, and dancing. My mother danced and seemed to have a wonderful time. Many of her friends and family were there and I was glad we could all share this time together. Fox News showed up to the reception to get a piece of the story. I wanted my grandparents to be able to see me on my wedding day even though they were in the hospital.
The next day was my mother’s 60th birthday. Many people were celebrting at her place. Her friends got together and bought her a dream come true, a Chinese crested hairless puppy. Mr. Broadway was about three months old and a little sweetheart. My mother was so surprised and happy but Mr. Broadway needed a few more shots and went home with my mother’s friends that night.
On Wednesday, Patrick and I left for our 12 day honeymoon in Hawaii. I arrived in paradise and cried. It was so beautiful and I was so tired and sad. I had been afraid to leave but was convinced to go by family. That day, my mother fell and fractured her hip but I did not know this.
Thursday, we had massages and we went food shopping as our little place had a kitchen. Friday, we hit the beach. I was amazed by all the fishes in the crystal clear water. Saturday, I got a call to come home. Once again, I fell to the floor and cried. I opened a bottle of champagne as my husband tried to get us on the next fight home. When we got to the airport, someone had to give up their seat and spend another night in paradise. Patrick and I got on the plane but couldn’t sit together and I cried silently to myself.
I got off the plane and my father was waiting. His voice was shaky as he told me that my mother had died. The last time I saw her was on the birthday when I tucked her into bed. The day she died, her friends smuggled Mr. Broadway into the hospital for a last visit. In October, Patrick and I moved out of our place in order to keep my mother’s puppy. We renamed him Squeeky, which was my mother’s motorcycle name.
I think of my mother everyday and miss her with all my heart. My wedding will always be connected to her sickness and death. I have tried to make sense of these events but have to accept them as they are. And now I really hate these bridezilla shows because they don’t have a clue. I wanted a simple wedding but you can’t always get what you want. But I did get what I needed, Patrick.
Three days before my wedding, my grandparents were in a car accident after visiting my mother in the hospital. A driver made an illegal U turn causing the accident. Grandpop hardly had a scratch, but Grandmom was in really bad shape. They were unable to attend my wedding.
I spent the week before my wedding visiting my mother and grandmother in the hospital. I was being referred to as the bride in two different hospitals. I didn’t go to the hospital on Wednesday in order to have a trail run for hair and make-up. I also had to deal with a very badly fitting handmade wedding dress. But I didn’t even have the time or energy to deal with that dressmaker.
The night before the wedding there was a dinner with Patrick’s mom, step dad, dad, step mom, his maternal grandmother, aunt, and uncle. My brother and father were there but my mother was too sick. My aunt Mary came in her place and read a note my mother had dictated which made me cry.
That night I shared a bed with my mother. I hardly slept, every time she moved I had a little heart attack. I remember she got up to close the window and I tried to help her. I lay in bed next to her and cried. She was 59 but had aged so much that week; she was a shell of her former self.
There was so much rain that week and Saturday was a deluge. The morning of my wedding I got a call at 6 a.m. from the V.F.W, where our wedding was to be held. The location was flooded and I would have to find a new location if I wanted to get married that day. I fell to the floor and cried not knowing what to do.
I called Action News and left them a message about my situation. They called me back and there was a reporter at my mother’s house by noon. I got ready for a wedding with the location to be decided by generosity. Many people called Action News wanting to help which was such a blessing.
The Jeffersonville Golf Club donated their space to us and the ceremony was only a few hours delayed. I used to pass by this place often when I lived in Collegeville. I never would have imagined I would get married there. I wanted to get married by water and we did not want to get married at a golf course. But I was thankful we had a place for our 150 guests.
We left the house before my mother. She got sick along the way and we waited for her arrival. I remember her face when she saw out flower girl who was a man in drag. She was happily shocked and we all needed the comic relief. She walked down the aisle flanked by my brother and Aunt Mary. The rain had stopped and the clouds cleared. We were able to have our ceremony outside. By the time I could see my soon to be husband’s face, I just wanted to kiss him. I just wanted to hurry thorough the ceremony and kiss him and hold him tight.
There was great food, music, and dancing. My mother danced and seemed to have a wonderful time. Many of her friends and family were there and I was glad we could all share this time together. Fox News showed up to the reception to get a piece of the story. I wanted my grandparents to be able to see me on my wedding day even though they were in the hospital.
The next day was my mother’s 60th birthday. Many people were celebrting at her place. Her friends got together and bought her a dream come true, a Chinese crested hairless puppy. Mr. Broadway was about three months old and a little sweetheart. My mother was so surprised and happy but Mr. Broadway needed a few more shots and went home with my mother’s friends that night.
On Wednesday, Patrick and I left for our 12 day honeymoon in Hawaii. I arrived in paradise and cried. It was so beautiful and I was so tired and sad. I had been afraid to leave but was convinced to go by family. That day, my mother fell and fractured her hip but I did not know this.
Thursday, we had massages and we went food shopping as our little place had a kitchen. Friday, we hit the beach. I was amazed by all the fishes in the crystal clear water. Saturday, I got a call to come home. Once again, I fell to the floor and cried. I opened a bottle of champagne as my husband tried to get us on the next fight home. When we got to the airport, someone had to give up their seat and spend another night in paradise. Patrick and I got on the plane but couldn’t sit together and I cried silently to myself.
I got off the plane and my father was waiting. His voice was shaky as he told me that my mother had died. The last time I saw her was on the birthday when I tucked her into bed. The day she died, her friends smuggled Mr. Broadway into the hospital for a last visit. In October, Patrick and I moved out of our place in order to keep my mother’s puppy. We renamed him Squeeky, which was my mother’s motorcycle name.
I think of my mother everyday and miss her with all my heart. My wedding will always be connected to her sickness and death. I have tried to make sense of these events but have to accept them as they are. And now I really hate these bridezilla shows because they don’t have a clue. I wanted a simple wedding but you can’t always get what you want. But I did get what I needed, Patrick.
Wednesday, October 7, 2009
Great Cheap Eats
If you have $5, you can get deliciously stuffed at Abi Azteca Grill & Bar at 13760 Smoketown Rd in Woodbridge. They serve authentic Salvadoran and Mexican food. There isn’t much ambiance but the food is excellent and the place is clean. When we walked in the other night the bar was full of rowdy rednecks watching sports. We sat in the dinning room which had two of its own televisions. If there is a TV, Patrick will stare at it even if its sports that he is not usually interested in watching.
As is fairly standard, we were promptly served house made chips and salsa. The salsa was flavorful, herbaceous, and mild. I ordered a Horchata which is a cold drink made from rice, almonds, cinnamon. It was delicious and perfect for cooling the palette after a bit of spice. I ordered a beef Tamale Mexicano and a pork pupusa, both of which are gluten free. I have never been impressed by pupusas and this one was fine but not what will bring me back. The tamale was excellent and the beef was tender and tasted like brisket. It was served with some pickled onions that were an unexpected treat. I could eat a whole bowl of them.
Patrick ordered the Plato Tipico which was a NY strip steak served with a plantain, queso fresco, avocado, corn tortillas, rice and refritos. The steak had a smoky charred crust that was delicious. Patrick had finished his steak and was eating a tortilla with queso fresco when our server came by and asked him if he could wait. She was searching for the word steak. The chef had decided that the steak he was served was too small so he was made another one. He had been perfectly happy with the food he had been served and was full, but who can turn down free steak. I happily ate most it and was utterly stuffed.
If I am hungry and only have $2, I’m going to Abi for a tamale. They serve breakfast, lunch, and dinner. On weekends they serve Sopa de Mondongo which is a soup of veggies, cow feet, and comb tripe. They also have tacos, burritos, and fajitas but I loved that tamale so much I may never try anything else. Next time you have a craving for Mexican, give this place a try. They have been in business since 1986, so they must be doing something right. Then you can pop into the thrift store next door for some buried treasure.
As is fairly standard, we were promptly served house made chips and salsa. The salsa was flavorful, herbaceous, and mild. I ordered a Horchata which is a cold drink made from rice, almonds, cinnamon. It was delicious and perfect for cooling the palette after a bit of spice. I ordered a beef Tamale Mexicano and a pork pupusa, both of which are gluten free. I have never been impressed by pupusas and this one was fine but not what will bring me back. The tamale was excellent and the beef was tender and tasted like brisket. It was served with some pickled onions that were an unexpected treat. I could eat a whole bowl of them.
Patrick ordered the Plato Tipico which was a NY strip steak served with a plantain, queso fresco, avocado, corn tortillas, rice and refritos. The steak had a smoky charred crust that was delicious. Patrick had finished his steak and was eating a tortilla with queso fresco when our server came by and asked him if he could wait. She was searching for the word steak. The chef had decided that the steak he was served was too small so he was made another one. He had been perfectly happy with the food he had been served and was full, but who can turn down free steak. I happily ate most it and was utterly stuffed.
If I am hungry and only have $2, I’m going to Abi for a tamale. They serve breakfast, lunch, and dinner. On weekends they serve Sopa de Mondongo which is a soup of veggies, cow feet, and comb tripe. They also have tacos, burritos, and fajitas but I loved that tamale so much I may never try anything else. Next time you have a craving for Mexican, give this place a try. They have been in business since 1986, so they must be doing something right. Then you can pop into the thrift store next door for some buried treasure.
Saturday, October 3, 2009
Searching for Cider Doughnuts
Last weekend, Patrick and I drove an hour and a half to Winchester. We passed many apple orchards but we were heading to Hill High farms. We weren’t there for apples, we wanted apple cider doughnuts. I don’t like doughnuts, never did, until Patrick took me to New Hope the fall of 2004. We went to an orchard that offered fresh hot apple cider doughnuts and I was addicted. These doughnuts also had a nice coating of cinnamon and sugar.
Unfortunately, Hill High farms did not have any apple cider doughnuts. I had a very, very sad face. So we walked around and visited the cows, goats, and chickens. Then we bought some cider and pumpkin pie fudge that tasted more like cinnamon. We did not give up the doughnut dream. We drove around the country side and stopped at a few farmstands and orchards. No one had doughnuts.
We picked our own apples at Rinker orchard. It was a beautiful fall day that was sunny with a nice breeze. We brought home our half bushel of apples and I got to wondering what to do with all those apples. Patrick likes to make applesauce which has never interested me all that much. He is a wonderful pie maker but I am trying to avoid wheat. So I started to think about apple ice cream. I found a few recipes but didn’t have cream so I made up my own.
My first attempt of the day was a failure as the apple cider curdled the milk. The second attempt was a delicious success. First I washed, peeled, and cored three apples. I put the apples in a pot on medium heat with some butter, salt, nutmeg, cinnamon, cardamom, and one cup of sugar. I let the apples go with occasional stirring until the apples were tender. I left them to cool then added them into a blender with two cups of milk. I blended them, chilled the mixture thoroughly, and then churned in my Kitchen Aid ice cream maker.
This ice cream came out wonderfully without cream or eggs. Patrick was in love with its bright apple flavor. I have decided to call this applesauce ice cream. I am still searching for apple cider doughnuts. I plan to visit another orchard later this month in Charlottesville that claims to have apple cider doughnuts. I will definitely call them before I make the two hour trip.
Unfortunately, Hill High farms did not have any apple cider doughnuts. I had a very, very sad face. So we walked around and visited the cows, goats, and chickens. Then we bought some cider and pumpkin pie fudge that tasted more like cinnamon. We did not give up the doughnut dream. We drove around the country side and stopped at a few farmstands and orchards. No one had doughnuts.
We picked our own apples at Rinker orchard. It was a beautiful fall day that was sunny with a nice breeze. We brought home our half bushel of apples and I got to wondering what to do with all those apples. Patrick likes to make applesauce which has never interested me all that much. He is a wonderful pie maker but I am trying to avoid wheat. So I started to think about apple ice cream. I found a few recipes but didn’t have cream so I made up my own.
My first attempt of the day was a failure as the apple cider curdled the milk. The second attempt was a delicious success. First I washed, peeled, and cored three apples. I put the apples in a pot on medium heat with some butter, salt, nutmeg, cinnamon, cardamom, and one cup of sugar. I let the apples go with occasional stirring until the apples were tender. I left them to cool then added them into a blender with two cups of milk. I blended them, chilled the mixture thoroughly, and then churned in my Kitchen Aid ice cream maker.
This ice cream came out wonderfully without cream or eggs. Patrick was in love with its bright apple flavor. I have decided to call this applesauce ice cream. I am still searching for apple cider doughnuts. I plan to visit another orchard later this month in Charlottesville that claims to have apple cider doughnuts. I will definitely call them before I make the two hour trip.
Friday, October 2, 2009
I want more Baltimore!
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Earlier this week my husband, Patrick, had a meeting in
We had lunch at Regi’s American Bistro, http://www.regisamericanbistro.com/home.html
which has been open since 1978 but the food tasted fresh and new. I ordered the Club salad which had hard boiled egg, avocado, bacon, blue cheese, chicken, mixed greens, and a balsamic dressing. I thoroughly enjoyed my salad and found it worthy of the $13 price tag. The bacon was the most delicious bacon I think I have ever had. It was smokey, thick, and crisp without being over cooked. Patrick ordered a burger which he enjoyed and was actually served medium rare as requested.
I would love to return to Regi’s as I fell I must try their crab offerings. I am a crab cake aficionado and I see they have gotten some acclaim for their crab cake and cream of crab soup. But that will have to wait till next time as Patrick was off to his meeting and I was on my way to the museum. I dropped Patrick off and found ample parking in front of the museum. I was amazed by the parking meters because a quarter would get you an hour and these meters went up to ten hours.
The
The main exhibition area was closed for installation but I was able to keep myself busy looking at their permanent collection. Many of the artists suffered from health problems and experienced hard lives. They created art for themselves, not for money or fame but as a way to express themselves. I was very moved by the art and over joyed that someone has provided a home for these artworks. This museum is a must for every art lover and anyone who wants to be inspired.
We had a 6 o’clock reservation at the Woodberry Kitchen
http://www.woodberrykitchen.com/ so I picked up Patrick and we headed over to Clipper Mill. If I were to move to
Patrick ordered the Paella and I the Truck Patch Suckling Pig. I have been wanting to consume a baby pig for quite some time now and had to seize the opportunity. I found Patrick’s Paella delicious and well seasoned with tender octopus and flavorful shrimp. 
My Suckling Pig fell short of my expectations. It was served in what amounted to a pool of Minestrone soup with pasta that did not do the pork justice. The pork was served as a reconstructed brick. They took the pulled pork and compressed in into a brick and added the skin back on top. The meat was delicious with a small amount of gristle but the skin was turned to leather. I love crispy fatty pork skin but this could not be cut with a knife and was not worth eating. Maybe in Minestrone soup was required to soften up the pork skin but that defeats the crispy point.
We returned home with 2 slices of pie I had picked up earlier in the day from Dangerously Delicious Pies in Federal Hill. We noticed this place during lunch due to their pie and cross bones logo. I went into the shop around 4:30 before picking up Patrick. The sales woman seemed annoyed that I wanted to purchase pie because she wanted her work day to end. She had to verbally list the pies as there was no menu present and seemed bothered by my questions. They also serve coffee but did not have any iced tea or iced coffee but she offered to pour some coffee over ice for me.
There were your basic pies such as coconut, sweet potato, peach, and you’re your specialty pies like the White Trash Tiramisu and the
Aside from the eating and visiting the museum, I felt good to be in an urban environment. That feeling is hard to come by in Northern Virginia and
Saturday, September 26, 2009
Laloo’s Goat Milk Ice Cream
Last night I was at Wegman’s in the natural foods section and I found Laloo’s Goat Milk Ice Cream. There were flavors like Black Mission Fig, Deep Chocolate, Rumplemint, and Strawberry Darling. I am not much for strawberry ice cream but I picked the Strawberry Darling because it wasn’t just strawberry. This pint had a balsamic vinegar swirl.
Later that evening, I served this ice cream to some dinner guests without telling anyone it was made from goat’s milk. One of my guests that evening was a five year old boy. I was very curious to see his reaction and he really seemed to like it! Everyone enjoyed the ice cream and was surprised when I told them it was made from goat’s milk.
The flavor was rich, creamy, and tart. There were chunks of strawberries and plenty of balsamic vinegar. Best of all, this ice cream has a short ingredient list with only nine in total. Their website,
http://www.laloos.com/index.php
states the ice cream is “naturally low fat, lactose friendly”. With only 5 grams of fat and 130 calories per ½ cup serving, it is almost low fat. Low fat is usually considered 3 grams of fat or less. But considering Ben & Jerry’s Strawberry Ice Cream has 9 grams of fat, I think their low fat claim is valid. Their website claims that their ice cream is made “the farmstead way by hand with love from natural ingredients that are locally produced in
The start of this company has roots in the Slow Food movement. Laura Howard was an entertainment executive in
She compares goat’s milk to mother’s milk as its chemical structure is similar. Laura states that goat’s milk “is a complete protein containing all the essential amino acids without the heavy fat content and catarrh producing materials of cow’s milk”. So what is catarrh? It is an excess of mucus and white blood cells caused by a swelling of mucous membranes. I can recall consuming too much ice cream and feeling very phlegmie.
Their website states that “goat’s milk offers superior digestibility to cow’s milk”. Goat’s milk has smaller fat globules allowing more of a surface to volume ratio which allows the goat’s milk to be broken down easily. Goat’s milk also contains more Medium Chain Triglycerides (MCT) which can be absorbed more easily. MCT’s also has "a unique ability to provide energy to the human metabolism, as well as an ability to lower, inhibit and dissolve cholesterol deposits”. The casein in goat’s milk can be digested easier than cow’s milk and goat’s milk is lower in lactose. Goat’s milk is a valid and delicious alternative to cow’s milk for those who are lactose intolerant or with certain allergies to cow’s milk. Regardless of any of the science behind this ice cream, it is delicious and worth a taste!
Tuesday, September 22, 2009
Disappointment at Evening Star
The other week, I went to the Evening Star in Del Ray. This was my first experience with this particular restaurant. The Evening Star is owned by the Neighborhood Restaurant Group which also owns Vermillion, Tallula, Eat Bar, Buzz Bakery, and my favorite, Rustico.
It was Friday night and the place was packed. As there were no tables in the dining room, we took a spot in the upstairs bar and lounge area. I was there to catch up with friends and did not intend to order any food until I had a look at the menu. The menu included Beef Carpaccio with grilled watermelon, Grilled Asparagus Salad, and Oyster Sliders.
I ordered the Smoked Duck Salad which had a grilled peach stuffed with Camembert and pickled Cipollini onions. I had been begging my husband to grill peaches all summer and the one attempt was disappointing as they were not free stone peaches. And this grilled peach was another disappointment. The peach was hard and tasteless. It being peach season, I had assumed I would be served a wonderful ripe peach. A local peach would have won brownie points. I was expecting a tender, juicy peach that taste of wood and smoke.
The Camembert was bitter and did not pair well with the peach. The smoked duck was sliced thin like bacon and laid out in strips on the bottom of the plate. For $11, I was hoping for more duck or at least more greens. The small ball of greens seemed to be a garnish, not a salad. The dressing left no lasting memory.
The space seemed nice but I cannot comment on the service as we did not have table service. It was rather loud and hard to enjoy conversation. I had big expectations as I love Rustico and enjoyed Vermillion but this was a big let down. It only takes one bad peach to spoil my salad. Next time, I’ll just go to Rustico.
Sunday, September 20, 2009
Traffic Rant!!
Traffic in
But the people driving in
Or two cars will drive for miles and miles next to each other. Or they will leave a million car lengths between in front of them and you will never be able to pass them. And they will stop at a light and leave multiple car lengths in front of them while you are trying to get over to turn right at the light. Or they take forever to move once the light turns green.
People here cannot drive in the rain or snow. When driving up a hill their speed will decrease by five miles. People here love to talk on their phone while driving. When our realtor took us out to see properties, he was texting and driving. Texting while driving is way too common here. And people just don’t know where they are going and they don’t pay attention to what is going on around them.
I get motion sickness easily which may contribute to my road rage. I get very stressed in traffic. But I love driving out to the farm early Saturday morning while there aren’t many people out on the roads. Yes I do think I am the best driver in the world, better than my husband and better than you. I would love to drive a race care around a track 50 times. I enjoy cranking up the music and driving. I like road trips but I don’t like getting sick or stressed in the car.
Maybe it is because I am a Northerner living in the south. I am used to the fast pace of Philly while here the Southerners like to take a slow ride. I hate that the actions of other trying to get from point a to point b can have such an effect on me. I will yell at other cars and honk. I try to not flip the bird as it did get me in trouble one. I wish I could change this part of my personality but hope it will get better with an eventual change in location. In the meantime, please
Friday, September 18, 2009
A matter of taste
Things have tasted weird lately. I fried a plantain and it tasted like a grilled cheese sandwich. Last night I had a honeycrisp apple that tasted like licorice. Then there was a bag of Archer Farms white cheddar and rosemary popcorn that tasted like roast chicken.
There is evidence that cigarette smoking can damage your taste buds. Luckily, your taste buds can recover from years of smoking. I was a smoker from age 14 to 25, and now I am 29. I may have the occasional smoke but they mostly make me ill these days. I quit smoking when I started to get sick which may have been the only way I could quit. For a period of time, my mouth was very sensitive and my throat was very sore. My mouth is still very sensitive.
In order for my husband to taste a spice it will be too strong for me. I admit that I often forget to salt things and prefer to salt at the table. If I am marinating something with vinegar and soy sauce, I really don’t need to salt it first. I love salt and believe in its flavor enhancing abilities. But the typical American diet has hard wired our palette to crave salt and sugar.
When I eat, I think about what I am eating and describe what I taste. Tonight as I chewed my flank steak, I pictured the part of the animal it came from. I love to sit down with a chunk of cheese to compare and contrast its flavors. To describe how something tastes, which is subjective, it is best to compare it to a familiar flavor.
They say we can only taste sweet, sour, bitter, and salty. Then there is in Japanese idea of umami. This is a 5th taste that is savory and caused by glutamate. Glutamate is a type amino acid and is a main component of protein and is also produced in the body. The most notorious is monosodium glutamate. Too much MSG is a bad thing and I try to avoid it all together.
But you can experience umami without MSG. I taste umami when I enjoy a nice veal reduction or bone marrow. This site has a really cool chart about how we experience taste:
Thursday, September 17, 2009
My New Favorite Cheese
Montasio is an Italian cheese that I first came to know from a book of cheese making recipes. Recently, I tried to make Montasio never having eaten this type of cheese. Unfortunately, that wheel of home made raw Montasio cheese was lost due to some infested goat cheese. This made me very sad as it is a difficult, labor intensive cheese to make. Aside from much stirring and standing over a big hot pot of milk, it had to be brined in two pounds of cheese salt.
Last week I was in Wegman’s and saw a display of Montasio cheese near the deli counter. As this cheese is made from pasteurized cow’s milk and is aged, it can be stored at room temperature. I brought home the cheese and we all fell in love. Patrick typically only enjoys sheep’s milk cheese but had to remark on Montasio’s deliciousness.
It is similar to Parmigiano-Reggiano or Asiago but not as sharp. Montasio has salty pockets of flavor crystals which are actually trapped pockets of protein. It is a hard aged cheese that will sweat a little at room temperature. Its texture is slightly chalky and chewy. Its flavor is nutty, salty, and delicate
Montasio can be eaten alone, grated, and used in fondue. It is traditionally used to make frico which is fried cheese. Montasio is also made in a young fresh variety, Fresco as well as five to ten months mezzano, which I had, and stravecchio which is aged for over ten months. The color will become more golden with age and the flavor will intensify. Montasio has a DOP label which means it has Protected Designation of Origin. Its production must adhere to strict standards to ensure the best quality cheese
Montasio is from the north east corner of Italy in the Friuli-Venezia Guilia region. It lies at the foot of the Alps bordered by Austria and Slovenia. It was first made by Benedictine monks in the 1200’s using sheep’s milk. Montasio cheese will pair well with beer or cider, which is nice when the weather turns colder. It can also stand up to a Merlot or Pinot Grigio.
This cheese even has its own website
http://montasiocheese.com/
Last week I was in Wegman’s and saw a display of Montasio cheese near the deli counter. As this cheese is made from pasteurized cow’s milk and is aged, it can be stored at room temperature. I brought home the cheese and we all fell in love. Patrick typically only enjoys sheep’s milk cheese but had to remark on Montasio’s deliciousness.
It is similar to Parmigiano-Reggiano or Asiago but not as sharp. Montasio has salty pockets of flavor crystals which are actually trapped pockets of protein. It is a hard aged cheese that will sweat a little at room temperature. Its texture is slightly chalky and chewy. Its flavor is nutty, salty, and delicate
Montasio can be eaten alone, grated, and used in fondue. It is traditionally used to make frico which is fried cheese. Montasio is also made in a young fresh variety, Fresco as well as five to ten months mezzano, which I had, and stravecchio which is aged for over ten months. The color will become more golden with age and the flavor will intensify. Montasio has a DOP label which means it has Protected Designation of Origin. Its production must adhere to strict standards to ensure the best quality cheese
Montasio is from the north east corner of Italy in the Friuli-Venezia Guilia region. It lies at the foot of the Alps bordered by Austria and Slovenia. It was first made by Benedictine monks in the 1200’s using sheep’s milk. Montasio cheese will pair well with beer or cider, which is nice when the weather turns colder. It can also stand up to a Merlot or Pinot Grigio.
This cheese even has its own website
http://montasiocheese.com/
Wednesday, September 16, 2009
Uptown Sushi
At first glance, the menu was off putting as it contained fusion items for those afraid to eat raw fish. You could order a sushi burrito, chili cheese fries, lobster sliders, and cheese pizza for the kids. But we were not disappointed. We started off with the Gyoza dumplings and Zensai Trio, both were delicious. The trio was calamari, seaweed salad, and oshinko pickle, I could eat that every day. The calamari was tender and I love its texture combined with the seaweed.
I ordered Tangy Shrimp with coconut rice which was scrumptious. The coconut rice was incredible and its sweetness played nicely with the tangy shrimp. Patrick ordered a big bowl of raw fish served with sushi rice, called chirashi. It was like sashimi but build your own. It was lovely and served with a real shiso leaf. We also ordered some sushi rolls to share, I love eel delicious eel. Even though they have a huge menu, they can still make some wonderful sushi.
The dining room was empty, everyone else seemed to be there to watch the game. The service was decent and the food was worthy of the price tag. They also have an international noodle bar, they seem to be trying anything to drum up business. I plan to return for another food orgy and hope they are still in business.
Sunday, September 13, 2009
Interrupting Cow!
After visiting the goats yesterday, we headed over to the dairy farm. I get my cow’s milk from a Mennonite family in Catlett. We roll up; pass the pond, corn, ducks, and guinea hens. Pull up to two small sheds, one has furniture for sale and the other farm fresh dairy products. There is yogurt, cream, butter, lard, eggs, pork, rabbit, chicken, and granola as well as milk.
Behind these sheds is a long canopied area that houses two rows of young cows. We watched the baby cows, slowly and quietly getting closer. My girlfriend Cat reached out and let a nearby cow give her a sniff and a lick. Most of the cows were quite and friendly, hoping we had food. One cow tried to eat the shirt off my back.
Cow’s tongues are abrasive and strong, they are prehensile. They could grab my finger and hold on tight. Cows and goats use their tongues to grab foliage and pull it into their mouth. A feline tongue feels like it has tiny buckets on the surface. A cow tongue feels like razor blades.
It was very sweet how curious some of the cows were. They had very big eyes and noses. Their head would come up to my elbow at most. I think they recently received some new cows as they were four skinny brown cows with ear tags. They did not look like the other black and white cows. The brown cows seemed timid, malnourished and one looked as if it had hurt it leg.
While we were hanging out with the cows we were visited by a tiny kitty. The kitten was grey and cream, very familiar looking. It was one of the kittens from Kate’s cat; she had dropped four off on the farm. The kitten came right up to us and showed his belly and curled up by a bale of hay. He was so soft to pet, as were the cows. There were some flies but not a strong smell. I look forward to checking in on all the animals next week. One of these days I will milk one of those cows. I need to spend a day working that farm.
Behind these sheds is a long canopied area that houses two rows of young cows. We watched the baby cows, slowly and quietly getting closer. My girlfriend Cat reached out and let a nearby cow give her a sniff and a lick. Most of the cows were quite and friendly, hoping we had food. One cow tried to eat the shirt off my back.
Cow’s tongues are abrasive and strong, they are prehensile. They could grab my finger and hold on tight. Cows and goats use their tongues to grab foliage and pull it into their mouth. A feline tongue feels like it has tiny buckets on the surface. A cow tongue feels like razor blades.
It was very sweet how curious some of the cows were. They had very big eyes and noses. Their head would come up to my elbow at most. I think they recently received some new cows as they were four skinny brown cows with ear tags. They did not look like the other black and white cows. The brown cows seemed timid, malnourished and one looked as if it had hurt it leg.
While we were hanging out with the cows we were visited by a tiny kitty. The kitten was grey and cream, very familiar looking. It was one of the kittens from Kate’s cat; she had dropped four off on the farm. The kitten came right up to us and showed his belly and curled up by a bale of hay. He was so soft to pet, as were the cows. There were some flies but not a strong smell. I look forward to checking in on all the animals next week. One of these days I will milk one of those cows. I need to spend a day working that farm.
Love is in the cold crisp air.
*warning the last photo is of a graphic nature.
I went out to the farms this morning and saw a preview of goat breeding season. I saw a female goat munching hay that was on a fence and on the other side was a male goat. They were eating and flirting, sounds like a date but not like one I had ever been on. The female goat squatted and urinated in front of the male and he went a little wild. His tongue was going a little crazy darting around his mouth and his upper lip was curling up and out.
Kate explain to me that the male goat has scent glands under his lip and will expose these to sense if the female is ready to mate. Some goat breeding facts: Goats are polyestrous; they come into season multiple times during autumn. A female goat will bleat and wave her tail near a male when she is in heat. During this time milk production will slow. The gestation period is five months
Today the male, Victor, had his unit extended since we had walked down to the barn. He was visiting the farm for the sole purpose of breeding to avoid inbreeding. But Victor is a jerk and has been beating on a nice young Billy. When goats exhibit this type of behavior the weaker one is denied food and can potentially die.
As I have said before, male goats are only good for one thing. As of yet, there has not been any opportunities for the male to do their thing. I am excited to witness the gestation and birth of a goat. I hope to film some of the action. Keep posted if you want to watch live goat sex, but on second thought maybe I shouldn’t do that even for educational purposes.
Pictured is the male Magic, he has a nice mohawk but Victors was better but I did not have my camera today.
Friday, September 11, 2009
Putting on the Ritz?
With the holiday season quickly approaching, we transition from the summer spent out and about to entertaining in the home. No gathering is complete without cheese and crackers. This year, forget the cheddar and put away the Ritz. With a little planning you can provide your guests with a cheese experience. If the idea of assembling a cheese board may be daunting, I am here to help.
How many people are you entertaining? You can plan on 2-4 ounces of cheese per person. Four ounces of cheese is equal to ¼ pound. If you have 10 quests you will need, at most, 2 ½ pounds of cheese. That may seem like a lot of cheese but it goes down so easily.
How many cheeses should you serve? I suggest serving 3 to 5 different cheeses. It is always nice to have a variety but you don’t want to overwhelm your guests with 10 different cheeses. A selection of three cheeses will provide some variety and the ability to compare and contrast the selection. If you are serving 3 different cheeses and are feeding 10 people you will need ¾ pounds of each cheese.
llll
What cheese to serve? You could pick a theme like French cheeses, Virginia cheeses, or focus on a certain type of milk. Personally, I like to serve at least one goat, cow, and sheep cheese. You also want to provide a variety of textures and tastes unless you are going to focus on something specific like soft ripened cheese. I recommend one soft cheese like Daffinois, a semi firm cheese like Midnight Moon, and a hard cheese like Zamorano. And this cheese selection represents one cow, one goat, and one sheep.
What about the blue? Many people are afraid of blue cheese because they can’t get over the mold. I wonder what they would think if they knew where rennet comes from or that bacteria live in all cheeses. There are some very wonderful and mild blues cheese such as Cambazola, Montangnola, and Regina Blue. If you know your guests are adventurous you can add a stronger blue cheese.
Should I server a stinker? I love stinky cheese, usually their smell is worse than their bite. Stinky cheeses are in the washed rind category which means that the wheel of cheese was bathed in wine, spirits, or a brine solution to encourage bacteria growth. Tallegio is a washed rind cheese that makes a wonderful grilled cheese. Washed rind cheeses are full of flavor and worthy of space on your cheese board.
How about some flavor? There are many flavored cheese such as garlic Gouda, caramelized onion cheddar, Purple Haze, and White Stilton with mango and ginger. These cheeses may engage those who are intimidated by cheese. A flavored cheese is a safe bet but only serve one on your cheese board. Having too many flavored cheeses can overwhelm the palette.
What to serve with your cheese? First, let’s talk cheese delivery systems. Ritz crackers are too buttery and flavorful to be served with a cheese board. I recommend any type of fresh bread such as a baguette or neutral crackers such as Melba toast. There are some wonderful cracker companies such as Carr’s, 34 degrees, and New York flatbreads. But be careful, some crackers are overloaded with salt and cheese tends to be salty so don’t overload on the salt. There are some wonderful flavored crackers that can pair nicely with the right cheese. I love a Carr’s rosemary cracker with Daffionis or goat cheese. The Carr’s whole wheat cracker is great for blue cheese as it provides a nice sweetness.
No cheese board is complete with out accompaniments. Fresh fruit such as grapes, strawberries, or what ever is in season are wonderful palette cleansers and pair well with most cheeses. Dried fruit and nuts are also a nice addition; the crunch provides a nice contrast to many cheeses. One way to encourage people to try blue cheese is to serve the cheese with a side of nuts and honey or drizzle the cheese with honey. I like to set out a small dish of honey whenever I put out a cheese board and experiment with flavor combinations. Spanish sheep’s milk cheeses are often served with membrillo which is a paste made out of quince. There are some wonderful chutneys, jams, and preserves available many of which will suggests pairing with a specific cheese. I enjoy Kunik with Harvest Song Tea Rose Petal Preserve. Offering accompaniments encourages your guest to play with their food and get involved with what they taste.
Always serve your cheese at room temperature. This allows those yummy fats to loosen up and give up their flavor. Ideally, you would buy your cheese the day of your soiree but the day before or even two days before is fine if properly stored. You do not want your cheese to dry out and yet you also do not want to suffocate your cheese. You can store your cheese in Tupperware, cheese paper, waxed paper, or aluminum foil.
In America, we serve our cheese as an appetizer but it is a wonderful way to end a meal and prepare for dessert. One of my most memorable dining experiences was at Le Bec Fin in Philadelphia. We had a wonderful meal, and then came the cheese cart which was eventually followed by the dessert cart. I feel in love with that cheese cart and tried one of each cheese which was laid out on my plate from mildest to strongest. Serving a cheese course during your meal will encourage people to discuss the cheese. What color is it, what texture, what flavors, does it have an interesting story? If you have the time, researching your cheese can provide a nice back story to what you taste.
You can have cheddar and Triscuts anytime but the holidays are a special time. Special times and call for special cheese. Don’t be intimidated by cheese, there is no wrong way to enjoy cheese. I hope this information will help you to impress your guests at your next holiday function.
How many people are you entertaining? You can plan on 2-4 ounces of cheese per person. Four ounces of cheese is equal to ¼ pound. If you have 10 quests you will need, at most, 2 ½ pounds of cheese. That may seem like a lot of cheese but it goes down so easily.
How many cheeses should you serve? I suggest serving 3 to 5 different cheeses. It is always nice to have a variety but you don’t want to overwhelm your guests with 10 different cheeses. A selection of three cheeses will provide some variety and the ability to compare and contrast the selection. If you are serving 3 different cheeses and are feeding 10 people you will need ¾ pounds of each cheese.
llll
What cheese to serve? You could pick a theme like French cheeses, Virginia cheeses, or focus on a certain type of milk. Personally, I like to serve at least one goat, cow, and sheep cheese. You also want to provide a variety of textures and tastes unless you are going to focus on something specific like soft ripened cheese. I recommend one soft cheese like Daffinois, a semi firm cheese like Midnight Moon, and a hard cheese like Zamorano. And this cheese selection represents one cow, one goat, and one sheep.
What about the blue? Many people are afraid of blue cheese because they can’t get over the mold. I wonder what they would think if they knew where rennet comes from or that bacteria live in all cheeses. There are some very wonderful and mild blues cheese such as Cambazola, Montangnola, and Regina Blue. If you know your guests are adventurous you can add a stronger blue cheese.
Should I server a stinker? I love stinky cheese, usually their smell is worse than their bite. Stinky cheeses are in the washed rind category which means that the wheel of cheese was bathed in wine, spirits, or a brine solution to encourage bacteria growth. Tallegio is a washed rind cheese that makes a wonderful grilled cheese. Washed rind cheeses are full of flavor and worthy of space on your cheese board.
How about some flavor? There are many flavored cheese such as garlic Gouda, caramelized onion cheddar, Purple Haze, and White Stilton with mango and ginger. These cheeses may engage those who are intimidated by cheese. A flavored cheese is a safe bet but only serve one on your cheese board. Having too many flavored cheeses can overwhelm the palette.
What to serve with your cheese? First, let’s talk cheese delivery systems. Ritz crackers are too buttery and flavorful to be served with a cheese board. I recommend any type of fresh bread such as a baguette or neutral crackers such as Melba toast. There are some wonderful cracker companies such as Carr’s, 34 degrees, and New York flatbreads. But be careful, some crackers are overloaded with salt and cheese tends to be salty so don’t overload on the salt. There are some wonderful flavored crackers that can pair nicely with the right cheese. I love a Carr’s rosemary cracker with Daffionis or goat cheese. The Carr’s whole wheat cracker is great for blue cheese as it provides a nice sweetness.
No cheese board is complete with out accompaniments. Fresh fruit such as grapes, strawberries, or what ever is in season are wonderful palette cleansers and pair well with most cheeses. Dried fruit and nuts are also a nice addition; the crunch provides a nice contrast to many cheeses. One way to encourage people to try blue cheese is to serve the cheese with a side of nuts and honey or drizzle the cheese with honey. I like to set out a small dish of honey whenever I put out a cheese board and experiment with flavor combinations. Spanish sheep’s milk cheeses are often served with membrillo which is a paste made out of quince. There are some wonderful chutneys, jams, and preserves available many of which will suggests pairing with a specific cheese. I enjoy Kunik with Harvest Song Tea Rose Petal Preserve. Offering accompaniments encourages your guest to play with their food and get involved with what they taste.
Always serve your cheese at room temperature. This allows those yummy fats to loosen up and give up their flavor. Ideally, you would buy your cheese the day of your soiree but the day before or even two days before is fine if properly stored. You do not want your cheese to dry out and yet you also do not want to suffocate your cheese. You can store your cheese in Tupperware, cheese paper, waxed paper, or aluminum foil.
In America, we serve our cheese as an appetizer but it is a wonderful way to end a meal and prepare for dessert. One of my most memorable dining experiences was at Le Bec Fin in Philadelphia. We had a wonderful meal, and then came the cheese cart which was eventually followed by the dessert cart. I feel in love with that cheese cart and tried one of each cheese which was laid out on my plate from mildest to strongest. Serving a cheese course during your meal will encourage people to discuss the cheese. What color is it, what texture, what flavors, does it have an interesting story? If you have the time, researching your cheese can provide a nice back story to what you taste.
You can have cheddar and Triscuts anytime but the holidays are a special time. Special times and call for special cheese. Don’t be intimidated by cheese, there is no wrong way to enjoy cheese. I hope this information will help you to impress your guests at your next holiday function.
Thursday, September 10, 2009
Explanation of Diet
Why am I giving up wheat, dairy, and saturated fat? I have M.S. which is a neurological autoimmune disease. Dairy is often linked to autoimmune disease and more specifically, cow's milk. There is not much information on this matter as many other factors could contribute but I am willing to try almost anything. It is always a good idea to reduce your saturated fat. Saturated fat can also slow down your brain functions. Wheat is inflammatory and can aggravate arthritis. I can feel the difference in my joints when I eat wheat.
I have a wonderful holistic health consular http://alexandradifilippo.com. She has helped me get healthy and has recommended these dietary changes. She could also explain why I should do these things better that I can. Since I started working with Alex, I have more energy, feel better, and have lost 25 pounds. Alex is supportive and motivating. She tells me to not ostricize myself because of my diet. She tells me to be good 90% of the time and be bad 10% of the time.
I am not a normal person. I have a compromised immune system, antibodies associated with Lupus, and an bright spots in my brain. I started to get sick three years ago and it took two and a half years to get a diagnosis. Then I was put on Copaxone, a once daily injection drug for better living. For the first time, I have a chance to get pregnant as Copaxone is well tolerated during pregnancy. I just want to do all I can to prepare my body for pregnancy. And I just want to be as healthy as I can be.
I have taken this a step further and removed many harmful additives from my beauty products. Your skin is your largest organ and what you put on your skin goes into your body. I have natural mascara, lipstick, and nail polish from Honeybee Garden and I like these products. I use Kiss My Face Potent & Pure face wash and moisturizer, which I love. I have shampoo, conditioner, moisturizer, and body wash from Hugo Naturals but I don't like the geranium scent. I was so busy reading the back of the label that I didn't even notice it was for color treated hair. The only difference is that I have to wash my hair more frequently. I haven't found a decent deodorant but I kind of like my subtle stink.
The following is a list of additives to avoid in beauty products. This information came from Gorgeously Green.
* indicates the worst of the worst.
Acrylates
Alcohol
Aluminum*
Benzalkonium chloride
Benzyl alcohol
Carbomer 934, 940, 941, TGIC
Cationic surfractants
Cetalkonium chloride
Cetrimonium chloride
Coal tar*
Cocamide DEA
Cocamide MEA
Cyclomethicone
Diazolidinyl urea
Diethanolamine DEA
Dimethicone
Dimethicone copolyol
Formaldehyde producing hydantoin
Fragrance*
Hydroquinone*
Isopropyl SD-40
Lauramide DEA
Lauryl dimonium hydrolyzed collagen
Lead*
Liquid paraffin
Mercury*
Methacrylates
Midazolidinyl
Mineral Oil
Parabens
Petroleum
Phenonip
Phthalates
Polyethylene Glycol PEG
P-Phenylene Diamine*
Quaternary Ammonium Compounds Quats
Silicone derived emollients
Sodium lauryl sulfates SLS
Stearalkonium chloride
Talc
Tocopherol Acetate
Triclosan*
Triethanolamine TEA
Urea
I have a wonderful holistic health consular http://alexandradifilippo.com. She has helped me get healthy and has recommended these dietary changes. She could also explain why I should do these things better that I can. Since I started working with Alex, I have more energy, feel better, and have lost 25 pounds. Alex is supportive and motivating. She tells me to not ostricize myself because of my diet. She tells me to be good 90% of the time and be bad 10% of the time.
I am not a normal person. I have a compromised immune system, antibodies associated with Lupus, and an bright spots in my brain. I started to get sick three years ago and it took two and a half years to get a diagnosis. Then I was put on Copaxone, a once daily injection drug for better living. For the first time, I have a chance to get pregnant as Copaxone is well tolerated during pregnancy. I just want to do all I can to prepare my body for pregnancy. And I just want to be as healthy as I can be.
I have taken this a step further and removed many harmful additives from my beauty products. Your skin is your largest organ and what you put on your skin goes into your body. I have natural mascara, lipstick, and nail polish from Honeybee Garden and I like these products. I use Kiss My Face Potent & Pure face wash and moisturizer, which I love. I have shampoo, conditioner, moisturizer, and body wash from Hugo Naturals but I don't like the geranium scent. I was so busy reading the back of the label that I didn't even notice it was for color treated hair. The only difference is that I have to wash my hair more frequently. I haven't found a decent deodorant but I kind of like my subtle stink.
The following is a list of additives to avoid in beauty products. This information came from Gorgeously Green.
* indicates the worst of the worst.
Acrylates
Alcohol
Aluminum*
Benzalkonium chloride
Benzyl alcohol
Carbomer 934, 940, 941, TGIC
Cationic surfractants
Cetalkonium chloride
Cetrimonium chloride
Coal tar*
Cocamide DEA
Cocamide MEA
Cyclomethicone
Diazolidinyl urea
Diethanolamine DEA
Dimethicone
Dimethicone copolyol
Formaldehyde producing hydantoin
Fragrance*
Hydroquinone*
Isopropyl SD-40
Lauramide DEA
Lauryl dimonium hydrolyzed collagen
Lead*
Liquid paraffin
Mercury*
Methacrylates
Midazolidinyl
Mineral Oil
Parabens
Petroleum
Phenonip
Phthalates
Polyethylene Glycol PEG
P-Phenylene Diamine*
Quaternary Ammonium Compounds Quats
Silicone derived emollients
Sodium lauryl sulfates SLS
Stearalkonium chloride
Talc
Tocopherol Acetate
Triclosan*
Triethanolamine TEA
Urea
Wednesday, September 9, 2009
9/9/9 at 9
Today is 9/9/9 and I feel like I need to do a post. I would like to do a post everyday and I think about doing a post everyday. But, I don’t post everyday and I could list excuses as to why, but who wants to read that.
9 represents the beginning and the end of human experiences, 9 attracts money and fortune, 9 is possessive, depressed, impulsive, 9 is the number of originality. In Japan, the word for 9 is a homophone for the word of suffering and is the 2nd most unlucky number.
Today I was boiling my cheese making pot and dumped the water into my kitchen sink. In the sink was a glass which cracked but did not shatter. The bottom of the glass was clearly cracked into a peace sign. On an auspicious day like today that may signify that peace is on the way.
So how will I use this significant date? September means back to school for the young and old. I wish I was going back to school, new people, new information, new clothes. I got the latter but don’t have any place to show them off. I miss that feeling of waiting for the school bus always with a glimmer of hope that it wouldn’t arrive. The feeling that what you have due on Monday is the most important thing in the world.
There is something about September, possibility is in the air and the air is getting chilly. Fall is my favorite time of year but it’s not here yet. Labor Day marks the end of summer but the start of fall is a few weeks away. This morning, it was nice and cool enabling me to break in a new pair of sweatpants but by the evening, humidity set in and it was too hot for the sweatpants.
I have always been the type of person who does what they say they will. For me, saying I will do something gives me motivation to actually do it. I am an avid list maker and have been keeping a diary since 1991 when I was 11. So what is all this leading up to? It’s not New Years but I have some resolutions:
1) I will not buy myself any unnecessary items until vacation in March 2010.
2) I will not eat any wheat. This is something I have been doing on and off for months now but have not managed to go for longer than two weeks.
3) Greatly reduce my consumption of dairy and saturated fat. This is a lot to ask a cheesemaker but not being able to eat cheese will not stop me from making cheese.
4) I will wake up every morning, get out of bed, wash up, get dressed, and get out to walk the dogs within the first hour of waking.
5) Less T.V. and more reading.
6) Blog daily.
I am doing these things for health reasons, mental and physical. This is just the beginning, when New Years comes around I will be giving up many other things. This is all to prepare my body and mind to conceive and carry a child.
9 represents the beginning and the end of human experiences, 9 attracts money and fortune, 9 is possessive, depressed, impulsive, 9 is the number of originality. In Japan, the word for 9 is a homophone for the word of suffering and is the 2nd most unlucky number.
Today I was boiling my cheese making pot and dumped the water into my kitchen sink. In the sink was a glass which cracked but did not shatter. The bottom of the glass was clearly cracked into a peace sign. On an auspicious day like today that may signify that peace is on the way.
So how will I use this significant date? September means back to school for the young and old. I wish I was going back to school, new people, new information, new clothes. I got the latter but don’t have any place to show them off. I miss that feeling of waiting for the school bus always with a glimmer of hope that it wouldn’t arrive. The feeling that what you have due on Monday is the most important thing in the world.
There is something about September, possibility is in the air and the air is getting chilly. Fall is my favorite time of year but it’s not here yet. Labor Day marks the end of summer but the start of fall is a few weeks away. This morning, it was nice and cool enabling me to break in a new pair of sweatpants but by the evening, humidity set in and it was too hot for the sweatpants.
I have always been the type of person who does what they say they will. For me, saying I will do something gives me motivation to actually do it. I am an avid list maker and have been keeping a diary since 1991 when I was 11. So what is all this leading up to? It’s not New Years but I have some resolutions:
1) I will not buy myself any unnecessary items until vacation in March 2010.
2) I will not eat any wheat. This is something I have been doing on and off for months now but have not managed to go for longer than two weeks.
3) Greatly reduce my consumption of dairy and saturated fat. This is a lot to ask a cheesemaker but not being able to eat cheese will not stop me from making cheese.
4) I will wake up every morning, get out of bed, wash up, get dressed, and get out to walk the dogs within the first hour of waking.
5) Less T.V. and more reading.
6) Blog daily.
I am doing these things for health reasons, mental and physical. This is just the beginning, when New Years comes around I will be giving up many other things. This is all to prepare my body and mind to conceive and carry a child.
Saturday, September 5, 2009
Tria
Opened May 2004, Tria celebrates fermentation by providing a sizeable selection of beer, wine, and cheese. Their menu is four big beautiful pages of mouth watering goodness. First page, snacks, bruschetta, salads, sandwiches, sweets, and beverages. I wanted to eat everything and had hoped to return a second time this trip for the smoked duck salad and flourless cake.
The cheese, beer, and wine list each have their own pages. These pages are subdivided using colorful descriptors, “sociable reds”; “luscious whites” beers are “profound” or “invigorating” among other things. The cheeses go from clean to luscious to stinky to approachable to stoic to racy. I wanted to explore every area but sadly only have one stomach.
To drink, I started with a Sparkling Brut “Armance B.,” Ampelidae from Loire, France. This was a Blanc de Blanc which is made like Champagne and has “sophisticated fruit flavors and a toasty finish”. I found it delightful but was also overwhelmed by food and did not give it time for contemplation. I also enjoyed a Rose Cava, Familia Oliveda from Penedes, Spain.
I ordered the Roasted Beets with Bulgarian Feta, which was wonderful. I had never had Bulgarian Feta and found it delightful. It had a creamier texture with slightly more salt that played well with the sweetness of the beets. The Pistachio Herbed Ricotta with Sage Honey bruschetta was another lovely dance of sweet and salt. We also enjoyed a Tuscan White bean spread that I really enjoyed. This was served with a toasted baguette that was powdered with paprika. This hint of spice gave the white beans some jazz.
Our first cheese was “liquid mountain butter” called Preferes Des Montagnes which is a cow’s milk cheese from Savoie France. It was soft, creamy, and slightly yeasty. We also enjoyed my old favorite, Kunik from Nettle Meadow which is a triple-crème mix of goat and cow. Our last cheese was a Pecorino Marzolino, a sheep cheese that is rubbed with San Marzano tomatoes. This Tuscan cheese was aged for sixty days and had a young sweet flavor.
Tria has opened a second location in Philadelphia as well as a Fermentation school. They offer classes on beer, wine, and cheese. They make their accompaniments such as balsamic strawberries in house. The staff was knowledgeable and courteously. And you can even get a Tria membership!
The cheese, beer, and wine list each have their own pages. These pages are subdivided using colorful descriptors, “sociable reds”; “luscious whites” beers are “profound” or “invigorating” among other things. The cheeses go from clean to luscious to stinky to approachable to stoic to racy. I wanted to explore every area but sadly only have one stomach.
To drink, I started with a Sparkling Brut “Armance B.,” Ampelidae from Loire, France. This was a Blanc de Blanc which is made like Champagne and has “sophisticated fruit flavors and a toasty finish”. I found it delightful but was also overwhelmed by food and did not give it time for contemplation. I also enjoyed a Rose Cava, Familia Oliveda from Penedes, Spain.
I ordered the Roasted Beets with Bulgarian Feta, which was wonderful. I had never had Bulgarian Feta and found it delightful. It had a creamier texture with slightly more salt that played well with the sweetness of the beets. The Pistachio Herbed Ricotta with Sage Honey bruschetta was another lovely dance of sweet and salt. We also enjoyed a Tuscan White bean spread that I really enjoyed. This was served with a toasted baguette that was powdered with paprika. This hint of spice gave the white beans some jazz.
Our first cheese was “liquid mountain butter” called Preferes Des Montagnes which is a cow’s milk cheese from Savoie France. It was soft, creamy, and slightly yeasty. We also enjoyed my old favorite, Kunik from Nettle Meadow which is a triple-crème mix of goat and cow. Our last cheese was a Pecorino Marzolino, a sheep cheese that is rubbed with San Marzano tomatoes. This Tuscan cheese was aged for sixty days and had a young sweet flavor.
Tria has opened a second location in Philadelphia as well as a Fermentation school. They offer classes on beer, wine, and cheese. They make their accompaniments such as balsamic strawberries in house. The staff was knowledgeable and courteously. And you can even get a Tria membership!
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