I've been hearing the same question for years: "What's the best way to learn about cheese?" The answer will make your taste buds happy.
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Raspberry peach iced tea, apricot crumble bars, and baked chicken for two in today's Delicious Links.
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Early culls from my backyard apricot tree.
Here on the west coast, it's the thinning season, that time in the growing cycle when farmers make their way through their fields and orchards, culling some of the young green fruit from their trees. This is done so that the branches aren't overburdened, which can cause them to break, and helps the remaining fruit to grow fat and juicy. Gardeners who grow from seed know this practice as well when they cull their rows of tiny seedlings, allowing the remaining plants more space and nutrients to grow and thrive.
Although some people can approach this task with a kind of ruthlessness, I find it a bit of a challenge. How do you know how much to take, and which ones, and when?
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This week's end gives us lots to toast. Tonight, the alluring Jay Gatsby and his dazzling Daisy hit the box office in Hollywood's latest version of The Great Gatsby. On Sunday, moms everywhere get to celebrate. If that weren't enough, it's Friday, people! That means a delicious 10-Minute Happy Hour just for you.
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Paula Deen's lemon bars, shaved fennel salad, and spaghetti with clams and mussels in today's Delicious Links.
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I have been insanely curious to try this gluten-free pale ale from Omission Beer ever since I first heard about it. Gluten-free beers are notoriously mediocre, but this one has been making waves of the omgwow! sort in the beer community. Until very recently, Omission's beers were only available in Oregon and a few select bars outside the state, so when I saw a bottle at my favorite local brew shop, I snatched it up and headed straight home.
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Pairing peanut brittle with cheese seems obvious with a bit of analyzation. It's sweet, nutty, salty, caramelized, and addictive: all adjectives used so frequently for cheese. If you're into switching up the things you eat alongside your cheese wedges, consider some chards of peanut brittle. But which cheeses match it best?
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