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What a week!! [May. 29th, 2010|10:52 pm]
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[Current Mood |tired]

We knew it would be hectic but not THIS hectic.   Among other things, an entry I thought I'd posted disappeared entirely...and it was long.  With a lot of stuff behind the cut.  And it's not there.  (Bet I was distracted and didn't actually hit "post.")  (Oh.  Wait.  That was posted to one of the communities, not here.)

And now it's late Saturday and I have to be up at six to go to church.  Sigh.  ANYway.   Starting last Sunday, when both of us went with M- to his new apartment, one or the other of us went down every single day to the city.   Monday, that was R-.  Tuesday, Wednesday, Thursday, that was me.  Friday, R- again.   Daily driving to the city sucks rocks, even off-hours, because it's just too much time away from my work, which has languished.  However, a lot of stuff got done, and we have high hopes that M- is actually ready to start his classes Tuesday, June 1. 

Meanwhile, I have the drafting table and master map set up in the now-not-spare-bedroom (graphics room, I'm calling it.)   Meanwhile, I have managed one trip out on the land, which restored my equanimity on Friday after all that urban driving stuff--for those interested, there are a lot of pictures from that walk in the two most recent posts on the 80 acres blog, "Prairie Flowers (partial)" and "One Flower: Many Critters." 

Meanwhile I finally, this evening, made it to a larger grocery store and replenished supplies of things the local store doesn't carry.  Or some of the things.  The four cereals I mix to make what we use--to which I add raw sunflower seeds, raw pumpkin seeds, and chopped walnuts.   Special cheeses.   Mushrooms.  Also found some really lovely thick center-cut pork chops, big ones, that we had for supper.

When we've emptied the freezer of some of the beef overload (Rancher Friends and we all have freezers stuffed with the proceeds of several bulls processed this past year)  I'm planning to buy rounds of my favorite cheeses (new favorite is Leicester Red, imported from UK; close second is Cheshire) instead of the little slices, cut them in chunks myself and freeze the chunks, to be taken out as I need them.   This trip I also picked up a Welsh cheese with shallots and chives in it...we'll see how that goes.   M- doesn't like cheese at all, but R- and I do, and now that I'll be cooking only for us (M- cooked most of his meals, but did come over when invited) I don't have to worry about avoiding the things he didn't like.   He likes and can eat foods I don't like or can't eat, so I have no problems with him not liking what I like--but it makes cooking easier if I don't have to consider his tastes but once a week (if then.  I expect he'll spend at least half his weekends in the city.)

Tomorrow being Trinity Sunday, I will need to sing both services...the choir is thin on the ground, what with the holiday weekend.  So I expect I'll come home and go *flop* into bed for a nap.


[User Picture]From: masgramondou
2010-05-30 06:33 pm (UTC)
This trip I also picked up a Welsh cheese with shallots and chives in it...we'll see how that goes.

Reminding me of that old joke:

q: How does a Welshman eat his cheese
a: Caerphilly

Slightly more seriously I'm not that keen on Cheshire or Caerphilly because they're both rather crumbly. But they go well on digestive biscuits (if such are available in Texas) and with figs. The figs and cheese thing I think is a French concept originally for the harder French cheeses like Comtè but it works well for the British ones too.
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[User Picture]From: e_moon60
2010-05-30 07:22 pm (UTC)
Crumbly works for me when I'm going to put it in something to melt there. I can see where, if you wanted slices, it wouldn't. I had some frozen puff pastry sheets, and made little "cheese puff" things with the Cheshire, and that was GOOD. Then some with a mix of Cheshire & Leicester Red. Also good. The Cheshire crumbled more easily for an omelet, but the Leicester Red tasted better that way (and both were better than the big-commercial-yellow-blocks we usually buy for cheese sandwiches. I think the Cheshire might be good in an omelet that also had ham and maybe green onions and mushrooms in it.

I've never been sure what digestive biscuits are...imagining them as like thicker, harder graham crackers, but not sure. Anyway, the main use of these cheeses will be in cooking. I saw a UK cheese (can't recall the name) that was a white cheese with apricots, and the same one (on the cheese side) with cranberries in it. The cranberry one was beautiful. If it's a creamy sort of cheese, not too strong, I can imagine eating it with graham crackers.
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[User Picture]From: masgramondou
2010-05-30 08:00 pm (UTC)
The only catch with some British cheeses in omlettes is they can rather overpower the other ingredients (this depends on their strength but as a general rule they tend to be pretty full of flavour and not very shy and retiring). But yes compared to your average commercial lump of "emmental" or "cheddar" then yes they are great in omlettes and other cooking.

All these cheses work well in a welsh rarebit too. Since IIRC you make your own bread this is likely to be particularly good.

Digestive biscuits are sort of like graham crackers but not quite. Your imagination is close enough.
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From: (Anonymous)
2010-06-02 02:31 pm (UTC)
Hi! I've never thought of freezing cheese before. Are you planning to use it just for cooking, or also for eating neat or with crackers? I'd be interested to know how it comes out, taste and texture-wise, following freezing.
Gillian A
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[User Picture]From: e_moon60
2010-06-02 03:14 pm (UTC)
Just for cooking.

Before I can buy a round and freeze it (after cutting it in "use in a week" size chunks and wrapping each) I have to empty the freezer of other stuff.
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