i discovered/created a fondue recipe that i think is kind of awesome and offbeat. the (possible) problem with it is that it’s pink. sort of mauve actually. traditionally, fondue has 2 – 3 cheeses: gruyere and emmentaler are pretty standard. you can also use appenzeller or raclette (swiss, not french, although french would do in a pinch if… Continue reading pink goat cheese fondue
the wheel of gruyere that i found in the produce section during our last trip to whole foods reminds me that it’s fondue season, which reminds me that once upon a time i had resolved to write more about food on this blog, and reminds me of the number of times people asked me what… Continue reading fondue season
so i was really aggravated last night. we just had a major reset done in the cheese department, and i was focusing on the case, figuring out what i should cut. there was some chocolate that i needed to deal with and my big, pretty display i built a couple months ago got pulled down… Continue reading food blog returns: halloween candy meltdown (literally)
so, i just checked my wp analytics and the last post, new topic: cheese is my top post and most active. so, um, i guess i should talk about food more. ha. which really makes the ubergeeky theme for the site somewhat unrelated. so yeah, it’s on the list… the big boss came (regional pres)… Continue reading food it is, then…
erin thinks i should write about my cheese exploits. because it’s at least as exciting as anything else i ever write about. …she probably has a point. so. today i discovered cowgirl creamery. they’re based in petaluma, ca and we got some MT TAM in (named after mount tamalpais). not only is it a good… Continue reading new topic: cheese. discuss.