Cheese. It is perhaps one of my top five favorite things in the world. Soft cheese, earthy cheese, firm cheese, goat cheese, sheep cheese, smelly cheese, I make a point not to discriminate against any of them.Sadly, my efforts toward cheese-inclusion is often thwarted in the US.
Americans pay import taxes on European cheeses. But in Europe, large portions of creamy blues, buttery Port Salut, and oh-so-smelly Roquefort are available for a mere Pound or two. I couldn't help but remember all the yummy cheeses for which I happily handed over a single Pound to savor just weeks ago... and that's when I decided what I would have for breakfast: a good hunk of bread, some cheese, and an apple. It was so worth it!
Wondering how I will use up the rest of the Sourdough Bread!
-Domestic in the District
Kelli,
ReplyDeleteI've loved being a blog lurker. Now I make my presence known. : )
With the rest of the sourdough I would make panninis (try dessert ones with nutella), french toast or pumpkin bread pudding!
http://www.epicurious.com/recipes/food/views/Pumpkin-Bread-Pudding-240275
Kristin!
ReplyDeleteSuch good recommendations- thanks!! For lunch I used some for a grilled cheese... which I may or may not be planning to write about tomorrow. :) Love having you read... be it via lurking or not.