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A pasta salad spiced with garlic, caper berries and Moroccan salt preserved lemons chopped together. I used to make those lemons but haven't gotten around to it for years. Then last week I found them in a local store. They are soooo good. They add a lemonyness to stuff that can't be dublicated...

I'm cooking i cauliflower soup right now. We'll have a fresh baquette and some cheese to go with it. Swiss, of course. My father in law brought about 20 pds: fondue, raclette, you name it. One of the perks of marrying a Swiss gal, I guess.

That looks pretty interesting. I went to a fair last week wher a swedish guy was selling marmalade/jam made from wild berries. Wild blueberries, lingonberries, cloudberries etc. Really good stuff. Made me nostalgic for the waffles I used to eat when I worked up north of the arctic circle in...

What they are saying is that the big holes have all but disappeared from "Swiss cheese" Thinking back, I find that to be true. "Swiss cheese" being the English acronym for Emmentaler look-alikes. Schweiz has way more cheeses than that one type: http://en.wikipedia.org/wiki/List_of_Swiss_cheeses...

Mushroom risotto and a salad. I've never really explored the universe of risotto before marrying a swiss woman. That was clearly a mistake!

Absolutely! I looooooove good cheese more than anything.

Good oldfashioned Swiss farmer's fare: Rösti and Sauerkraut. With a chunk of Gruyere cheese that a friend brought because he figured Margot was pining for a taste of home:)

I brought one home from Idaho in 82 that was that old. Lost it when we went to New Zealand and had to start a new one. I have one sitting in my fridge, ready for pancakes, Squaw bread, rolls, all that good stuff.

No pancake mix here. The best thing I learned while cowboying in Idaho was the art of making sour dough pancakes. They are soooo much better, with a wonderful chewy feel to them.

Except for the dead pig and the chicken abortions there is nothing in your meal that I wouldn't have enjoyed hugely; Jim. Being a refined Scandinavian I would have substituted a nice bottle of Rioja Gran Reserva for the whisky, but to each their own. I did celebrate Easter. I took the day off...

I laughed my ass off over that comment, to be true. Apart from the fact that my prancing days are over, you were spot on.:lol:

Testicles?

Bet that tasted REAL fine( Except for the chunk of dead immature sheep, of course). I love when I can pull that off. Going in the garden with my little harvest basket and filling it up for dinner, deciding what to make as I survey the veggies.

My favourite: Swiss cheese fondue. I absolutely love that stuff when it is made right. I probably ate about 1½ pds of cheese, so Im feeling a bit bloated. That is my only problem with fondue, the inability to stop in time.

It does:)

Rösti with a salad of finely cut red cabbage and Balsamico vinegar. Simple fare, but good.

Pumpkin or butternut and Hokkaido squash makes great soup. I made butternut soup tonight, with a lot of cumin, bit of curry, and since I don't have to ride in the truck with anybody tomorrow, a shitload of garlic and fresh ginger.

Firm. Silken doesn' go well in stir fry IMo

Stir fry with tofu. I like to eat something light on karate nights.

The blended tofu thing was something I though up one day. Toss a pound of silken tofu in the blender with salt and lemon juice and a little cannola oil and you get a texture like mayonnaise. Then one can add stuff to give it taste. I like a little Dijon mustard, that goes really well as a dip...