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...
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...
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.
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.
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...
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