Hey, Shir! I guess that means it's time for me to sleep. Dinner ated. Stock freezered, and veggies and veggie purees (to thicken upcoming pasta sauces...wait, not pasta...something sauces) fridged.
Oh! I was told I couldn't eat aged cheeses--pretty much nothing other than cream cheese and ricotta and cottage cheese. I haven't made it to the cottage cheese side, but I am enjoying ricotta's almost thereness. Does anyone know if most goat cheeses are aged? Your standard chevre would at least have some kick to it. Cream NSM with the kick.
Hec, you do realise you're alienating your own side, right?
Second of all, San Francisco does not have a crippling inferiority complex about NY.
You just keep tellin' yourself that.
My current neighborhood in Seattle is very non-white. Of course, my once and future one is hella pasty, but this one? One of the most integrated in the whole country. Seattle had an ugly history of redlining.
Hi ita, and good night!
(And sleep for me as well, if you can...)
I believe chevre is a fresh goat cheese. I don't know if it is fresh enough for your current needs though, ita. What about mozzarella? The ones just in salted water, unlike the ones they can plastic up, are made to be eaten right away.
I finally got ahold of my breakfast friend, so I am doing breakfast tomorrow morning. Up and at 'em about...four hours earlier than every other day this week. Um. We'll see how that goes.
And once again I'm skipping-for-a-fun-reason, because, according to the Buffista Calendar, today is Tom Scola's bithday.
Happy birthday, Tom! With lots of wishes for a great day and a wonderful year!
Is it Scola Day again ALREADY!?!?!?
How time does fly!
