Recently I learned how to make a cheese board and found it easy and fun that I want to share with you all.
First this cheese is incredible — it is creamy, smooth, and unlike anything else. You cut off the top and then it looks like a dip, but it is a cheese.
There is nothing more summery to me than a flower chain — fresh weeds / flowers picked from a meadow AND the time to just make a flower chain. I love it.
Any time I find a field with flowers, I just CANNOT NOT (yes double negative) stop to make a flower chain.
Now that I have a new home, and a new place to cook, entertain and lounge, I have been scouring cookbooks and cooking blogs. I found this recipe for a Paloma Slushie from the cookbook “Small Victories“. It is fool-proof, easy, and incredibly delicious.
Part slushie, part margarita. Perfection.
Truth be told, I am not a big drinker (I am constantly in a state of my own drunkenness) and when I *do* drink, I am a super cheap date lightweight (aka fall asleep before double digits)…nonetheless, I am so excited by this Oregon Wine Company, hallelujah-ohmygoodness-bless-the-lord-maybe-ill-start-guzzling-now! WHAT IS HIPPER THAN DRINKING WINE OUT OF A CAN? Big kudos to Union Wine Company … (Flashback to drinking champagne out of a can…)
UnderWOOD!
Quince paste, known as membrillo in Spain, is phenomenal when paired with cheese (especially Manchego cheese). I first discovered this paste (more like a firm jelly) from my mom, who always has it in stock. It is sweet without being overly so, and truly is a great addition to a cheese plate.
Who knew? (My mom did).
