As you can see, your favorite Feline Foodie is the Center of the Universe…at least the center of The Lady’s Universe.
more about “Life with Spaulding Gray“, posted with vodpod
November 11, 2009
October 20, 2009
Return to Tillamook
Miss Anne, The Man and The Tall Guy
The Lady and The Man get to do all the fun things and all I get to do is stay home, nap and eat cheese… at least they took Miss Anne and The Tall Guy with them yesterday and I had some peace and quiet…but all good things come to an end…they returned and Miss Anne pestered me the rest of the night…
Yesterday, The Lady and The Man treated the interlopers to a tour of the Oregon Coast which included a visit to the Tillamook Cheese Factory, home of Tillie and oh so many delish milk products. When they returned, I could smell the cheese and alas, they brought me none…nada…ziparoo…nothing …what’s up with that??? But I’m not bitter…
They took the tour and watched the cheese being wrapped and prepared to be shipped to all the cheese lovers of the world…but they brought me none…nada…ziparoo…nothing …what’s up with that? But I’m not bitter…
They had their very own tasting of cheese curds and cheese samples…but they brought me none…nada…ziparoo…nothing …what’s up with that? But I’m not bitter…
And they sampled ice cream. (There will be no reviews by your favorite feline foodie as no one brought me home anything to sample and review…none…nada…ziparoo…nothing…what’s up with that??? But I’m not bitter…)
Tillamook makes 38 flavors of ice cream and if you are hale and hearty enough, you can try them all by buying “the 38 flavor tour” for $25.95. Evidently Miss Anne was game enough to buy the tour but the fainter of heart (think weenies…) talked her out of it and each ordered their own creamy delights as follows:
The Tall Guy aka Dad or Richard had one scoop (in a cup) of Caramel Butter Pecan. He said it was terrific and gave it two thumbs up.
The Man had Mint Chocolate Chip (on a sugar cone)…now there’s a newsflash…imagine him ordering Mint Chocolate Chip…has he ever ordered any other flavor??? Not in this cat’s several lives with him… but I digress. He said it was delish…another real newsflash from The Man…another two thumbs up…
Miss Anne ordered a three-scoop sampler – all sugar-free: Mountain Huckleberry, Caramel Pecan Praline and Oregon Black Cherry. .. Another two thumbs up…
The Lady also had a three-scoop sampler: Chocolate Peanut Butter, Coffee Almond Fudge and Pistachio Pecan. And she, too, agreed they were delish and awarded them her own two thumbs up.
And after the 8 scoops, even Miss Anne agreed that the 38 scoop sampler might have been a bit over the top… however, this Feline Foodie has no comment as no one brought me home anything to sample and review…none…nada…ziparoo…nothing…what’s up with that??? But I’m not bitter…)
October 16, 2009
The Lady is on Vacation
The Lady is on vacation from the cheese mines. This is supposed to be good but with this vacation thing something bad…very bad…has happened…
When The Lady came home from work on Sunday she arrived with two other humankinds who brought along suitcases that contained some of their earthly possessions and they took over the “guest” room…which I suppose makes them “guests”. The bed in that room was, up until Sunday, where I took my daily mid-afternoon nap. Now, I am taking that nap and most of the others under The Lady and The Man’s bed…sheesh…
Something has got to change…
These two interlopers have several names…The Lady calls them Mom and Dad; The Man calls them Richard and Anne…I call them annoying and wish they would go back to their own manse…the only good thing I can say about them is they are protected by an excellent observer cat…I can smell him…I even know who he is from his scent…he is Hemingway, Quadrant Leader of the Northeast Georgia Mountain Brigade (previously he served in Key West). Although loyal to The Brain and true to his observational duties, Hemingway has a somewhat “checkered” past; he has always been known as a fighter and a lover…which got him into trouble on more than one occasion in Key West which led to “the incident” that led to his transfer to NE Georgia…but I digress…
I find Miss Anne to be particularly thorny; all she wants to do is pet me and speak goo-goo talk to me…what is it with humankinds that they think we want them to pet us…if I want to be petted, I have a lap for that. If I want to nap with a humankind, I have a lap for that; and if I want to get up close and personal with a goo-goo talker, I have a lap for that…and it’s not Miss Anne. I’m sure Miss Anne is lovely; Hemingway’s reports to The Brain indicate that she is easily manipulated and provides excellent kibble and treats…but she is not The Lady…
However, she does make one mean Potato-Tillamook Cheddar Soup and you can find the recipe by clicking here.
September 8, 2009
Le Timanoix
Le Timanoix
The Lady’s BCFF, Amy aka The Queen of Cheese, taught The Lady how to stretch mozzarella curd last week and as a treat she brought along a wheel of Le Timanoix, a washed-rind cheese made at the Abbey of Timadeuc in the Brittany region of France.
Timadeuc Abbey
I must digress for just a moment and say that The French have really got it going on when it comes to cheesemaking. Seven or eight times out of the ten or so times I have actually wept while eating cheese I was eating cheese from France…
This cheese made me weep.
First, a short history lesson… In 1841 three monks from the Cistercian Order founded the Timadeuc Abbey with “Hope in God”. Today the Monks of the Abbey make two kinds of cheese from the milk of cows which they also breed. They also grow apples and make crystallized fruits using their own apple jelly. Both foodstuffs are sold to support their work. The full name of the Monastery is Cistercian Abbey Notre Dame de Timadeuc and is located in Brehan, Morbihan, France (Southern Brittany). Their Choir is known worldwide and has recordings available for purchase on the internet.
Now back to the reason we are all here…Le Timanoix…this small Tomme of cheese is a taste of heaven…appropriate since it’s made by Monks, don’tcha think??? (And don’t forget my thought on why Monks make some of the best cheese…once again, the defense rests…)This 300 gram (about 10 ounces) wheel is a semi-soft, ivory cheese similar to Port de Salut (some say it is a direct descendent, but I cannot confirm such an assertion). The rind is washed in a walnut brandy (“noix” is French for nut) which not only gives the cheese its coffee color but also a pleasant hint of walnut taste.
The US imported version is made from pasteurized (thanks to the rat ass bastards in our government…but that’s another story for another post…oh that’s right, I’ve already done that one…) cows’ milk and aged sixty days. The European version is, of course, made using raw milk and I can only dream of how divine it is…
The Lady assures me she will be petitioning the “powers that be” to approve this cheese for sale in the kiosk…stayed tuned…
This feline foodie gives Le Timanoix 4 paws out of 4 paws (cause that’s all I’ve got) plus a few tears of joy that The Lady has a BCFF in Amy…I sure hope The Lady never does anything to piss out Amy, THE Queen of cheese in general…and my cheese world specifically…God Save The Queen…
Serving Suggestions: First of all, this cheese would be perfect on any cheese plate with honey and walnuts. Those yummy Sesame Crispbread Crackers from 34° would be an excellent choice to accompany your cheese plate.
Wine Pairing: Oregon’s Andrew Rich Gewurztraminer Ice Wine
Beer Pairing: Oregon’s Pelican Pub and Brewery Doryman’s Dark Ale
Source: Cow’s Milk
July 19, 2009
Cat Milk Cheese
When the Lady’s Cheese Friend, Anna, asked if I could recommend “domesticated” cat’s milk cheese, I thought she was being funny and I replied, “Of course” and decided a “cute” post was in the makings…
Lo and Behold, I discovered an interesting and new, to me, gourmet item in Europe: Cat Milk.
Yep, those wacky Europeans, particularly in the Eastern countries (coincidence, ya think, that area of the Continent was also part of the former Soviet Union?) cat milk is considered a highly-prized commodity.
From originaljones.info:
Delicious Cat Milk
Cats milk has long been a popular gourmet food in eastern Europe and it is a highly-prized and precious commodity.
Cat milk always has a smooth finish and often has subtle seafood undertones, making cat milk a prized delicacy all across Europe.
With cat’s milks robust undertones, cat milk is now joining the gourmet scene as one of the most coveted treats on the world. Let’s take a closer look at cat milk and see why cat milk is taking the world by storm.
The cat milk craze can be traced to the Middle Ages when drinking cats milk was a sign of being erudite and showed that you had veracity and the patience to milk the cats. Infinitely varied, cat milk is heavily influenced by breed, and cats milk from Siamese cats is the most highly prized, while the milk of larger cats (Tigers & Lions) has a more robust flavor.
(And if that were not strange enough, I found a post from a woman who not only claimed to milk her cat on a regular basis; she also claimed to use the milk to make cheese. For some reason I find this disgusting. One thing is for sure, she doesn’t live in North Korea.)
Anna, not that I would ever try any of these as it might skate entirely too close to cannibalism for this feline foodie, here are some suggested cat’s milk cheeses:
Persian Buche: A ripening cat’s milk cheese – creamy on the edges with a pate center. Reminiscent in flavor of Purina’s Seafood Buffet.
Ocicat Cheddar: Perfect for that nocturnal snack. Undertones of Nine Lives’ Super Supper.
Tim Cornish Rex Gouda: Robust with hints of Friskies’s Fisherman’s Catch.
Brie de Maine Coon Cat: For some reason this double crème makes me think of Peacocks.
Manx Mozzarella: Mild with a touch of citrus overtones.
Let me know what you think…
Golden Age Cheese’s Cheddars
The small township of Woodhull, New York is located in South Central New York State just north of the Pennsylvania State line. This is the home of Golden Age Cheese Company.
In 1983 Lawrence and Angela Hickey began the company to provide a local source of quality cheese for their community. Since the passing of Lawrence in 2004, Angela and their son, Marco, are continuing the tradition and keeping Lawrence’s dream alive.
The Hickey’s buy their milk from local farmers and it is hormone-free.
In the interest of full disclosure, Golden Age sent me free samples of their cheese with a request that I review the cheese on this blog. There were no other caveats to their request.
Golden Age sent me two cheddars: a yellow extra sharp and a white “super” sharp cheddar. They also sent cheddar curds and jalapeno-flavored cheddar curds, which I will review in my next post later today.
The Lady has always been a big fan of “New York” Cheddars. When the samples arrived she was quite excited. I had to explain to her that I was first in line to sample as I am the cheese connoisseur around here; she is merely the cheesemonger…sheesh…sometimes I get the feeling The Lady thinks she’s the power behind my throne…wrong, wrong, wrong…I am the center of this universe; at least in these parts…but I digress and with all due respect to The Brain, who IS the center of the universe.
Extra Sharp Cheddar:
Extra Sharp Cheddar
The Lady, The Man and I tasted the Extra Sharp Cheddar first. The texture was crumbly but still creamy. The taste was quite sharp and full-bodied with just a nip of bitterness, a taste that I really like. According to the Golden Age Cheese website, this cheese has been naturally aged 2 to 3 years. After our tasting and discussion, The Lady decided to use it to make a Panini and the recipe is posted on my sister blog. You can view the recipe by clicking here.
I give Golden Age Extra Sharp Cheddar 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: Obviously, it works well in Paninis and “melts” beautifully. It’s a great choice for a cheese board with grapes and apples. It would also work well in a not-your-everyday mac n cheese. Again, any dish or casserole that calls for cheese would benefit from the addition of this cheese.
Wine Pairings: The Lady suggested New York State Arbor Hill’s Award-winning Noiret - a dry, red wine aged in French Nevers Oak.
Beer Pairings: Award-winning Lake Placid IPA.
Source: Cow’s Milk
Super Sharp Cheddar:
Super Sharp Cheedar
Aged 5 to 6 years, this is one sharp cheddar and for The Lady and me, the sharper, the better. The Lady and The Man had a poker buddy who used to like to say, “So sharp, it’ll take the back of your head off” when referring to sharp cheeses…and that was a good thing… I never had the pleasure to meet Gavin; he retired and moved to Reno before my tour of duty observing The Lady and The Man began; but my money says he would LOVE this cheese. And as an aside, based on comments of The Lady and The Man, if one of my comrades is observing Gavin…wow…do they have their paws full…
This Super Sharp Cheddar is one damned fine cheese…do not pass go…do not collect $200…proceed directly to the Golden Age Cheese Company and order this cheese which is a steal at only $7.99 a pound.
I give Golden Age Super Sharp Cheddar 4 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: This is a cheese that should be enjoyed alone with crackers, such as 34° Sesame Crispbread, and grapes, pears or apples. The Lady has plans to use to make Cheddar Pop-Overs (I’ll report on this culinary adventure once it has occurred…).
Wine Pairings: Staying with the New York State theme, I suggest Highfalutin Red from the Finger Lake’s Pompous Ass Winery…how could I not???
Beer Pairings: Troy, New York’s Brown’s Pale Ale
Source: Cow’s Milk
In addition to these two fine cheddars, Golden Age Cheese offers a cheddar that is aged 7-8 years and appropriately named “Jurassic Cheddar”.
They also make Provolone, Muenster, a Double Smoked Gouda and a Smoked Provolone.
Be sure you visit their website – their prices are quite reasonable and their variety of cheeses in quite impressive.
Up next: Golden Age Cheese Company Curds
May 31, 2009
Tillamook Flavored Cheeses
Holy smokes…Tillamook makes some spicy cheeses…
Tillamook Hot Habanero Jack Cheese
…and after sampling the Hot Habanero Jack Cheese, I actually checked to see if I had smoke billowing out of my nostrils, singeing my whiskers…had it happened, it would have been worth it…like The Lady, I love spicy food (funny how that works, don’tcha think???).
Tillamook takes its creamy, mellow Monterey Jack and kicks it to the Yucatan Peninsula (where habanero peppers are believed to have originated) and back to the Oregon Coast by adding habanero and jalapeno (no slouch either on the Scoville Chile Pepper Heat Scale) peppers. This cheese is not for the faint of heart; but if you like spicy, this puppy will fit the bill. The Man is not big on spicy which means he is not a big fan…but he remains The Man as far as The Lady is concerned…
I, as your spicy Feline Foodie, give Hot Habanero Jack 4 Steaming Paws out of 4 Steaming Paws (cause that’s all I’ve got and after eating this cheese, I’m lucky to still have all 4…).
Serving Suggestions: The Lady served this with an apricot preserve and the combination was amazing. Habaneros have a hint of apricot naturally before the fire blows the apricot flavor out the door. The Lady also mentioned substituting this cheese for the Tillamook Medium Cheddar she usually puts in her pimento cheese spread. This cheese would also make one mean grilled cheeses and I mean that pretty literally…
Wine Pairings: Ferngrove Shiraz, Frankland River, Western Australia
Beer Pairings: Habanero Pilsner, The Brewhouse, Santa Barbara, California
Source: Cows’ Milk
tillamook Garlic Chili Pepper
The second flavored cheese from Tillamook was Garlic Chili Pepper Cheddar Cheese, which The Lady sells in her BH-adjacent Cheese Island. This cheese also has a “kick” because Tillamook decided to lace the cheddar with red chili pepper flakes. The garlic does “domesticate”…not to be confused with the manner in which The Lady “domesticated” me (more on this below)… the chili pepper slightly. The Lady and I both enjoyed sampling this cheese…The Man, again, not so much…
I give Garlic Chili Cheddar 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: The Lady combined the Garlic Chili Cheddar with my personal Tillamook favorite, Vintage White Extra Sharp Cheddar and made a Quesadilla…man oh man…now that was one tasty Quesadilla. Living with The Lady is quite a culinary journey; you just never know what she’ll think of next. When I was assigned observation duties of The Lady and The Man, The Brain told me, “I have good news and I have bad news. The good news is The Lady will love you unconditionally and pamper you in a style to which you will become accustomed quickly. The bad news is…” …well the bad news had to do with the loss I suffered during my first trip to the vet…I mis-heard (something The Lady says The Man does…a lot) and thought The Brain said I was going to be “tutored”…I sadly digress…(but I must also give credit to Gary Larson for the use of “tutor”)
Wine Suggestions: Atwater Estates 2007 “Finger Lakes” Pinot Noir, New York State
Beer Pairings: Rogue Mocha Porter, Oregon
Source: Cows’ Milk
Tillamook Horseradish White Cheddar
The third cheese we sampled was Horseradish White Cheddar. This one was the favorite of The Man, who eats horseradish on his French Dip, his prime rib and even has The Lady add it to deviled eggs. You might dub this cheese “The Lady’s Peace Offering” to the Man. The horseradish, while pungent, is not overpowering and adds a nice edge to the creamy, mellow medium cheddar.
In honor of The Man, I give Horseradish White Cheddar 4 Paws out of 4 Paws (cause that’s all I’ve got)…I would have given it 4 paws anyway…but I have to blow some smoke at The Man because he and I spend so much “quality time” together while The Lady is off in the cheese mines…
Serving Suggestions: The Lady served this cheese with some of the private selection rare roast beef that is sold in her deli. She added organic field greens aka “weeds” affectionately referred to by The Man, a slice of Vidalia Onion, tomato and fat-free mayo on Dave’s Killer Bread (Good Seed). This makes a great table cheese served with grapes or pears.
Wine Pairings: Black Mountain Malbec (one of Trader Joe’s private labels) Napa Valley, California
Beer Pairings: Lohrer Dunkles
Source: Cows’ Milk
There are several other “flavored” cheeses from Tillamook and I will be reviewing them in the near future…stay tuned…but for now, it’s my nap time…
May 27, 2009
The Lady Reports on the DPI 2009 Western Food Show
Thursday evening when The Lady walked through the door, my heart sank.
Immediately I knew she had cheated on me; she smelled of cheeses, glorious cheeses that I have never eaten…visions of “the smoking incident” danced through my head…where had she been and who was with her? As she and The Man began to chat I realized he had known all along The Lady was attending a cheese show and he had kept it secret from me. I was devastated; his buddy who hangs with him every day while The Lady is away at the cheese mines; his buddy who gives up valuable nap time to sit in his lap and allow him to pet me.
One more time, this feline learned that humankinds, even The Man, are more loyal to their own than to their favorite felines… The disappointment in these two is beyond comprehension; not to mention how pissed The Brain is going to be that I missed the opportunity to observe humankinds that otherwise would escape my cat eye… and the cheeses I missed eating… this is one annoyed feline foodie.
The Lady is already paying. When forced (or not), getting even is always high on my list of priorities (I admit it; I hold grudges). My threshold is quite low when it comes to missing out on cheese nibbling.
Most nights, I wake up at 2am (remember cats are nocturnal by nature) and guess who I’ve been waking from her slumber each night since the DPI show? Not that it takes a rocket scientist to figure this out (even for humankind…); but…that would be The Lady… she’s lucky that’s the tactic I chose. Those of you who are owned by cats; know well that cats have far more aggressive ways to express displeasure…but I digress…
As it turned out, The Lady spent Thursday morning at the DPI Specialty Foods Product Show… now here’s the thing…she went to a CHEESE show and didn’t take me along…who is it that reviews the cheeses around here??? That would be, this feline foodie. And who around here loves cheese more than kitty pate??? That would be me as well…and yet, I sat (actually I napped but don’t tell The Lady) home while The Lady was out hob-nobbing with the elite of cheese and getting her picture taken with those Fabulous Beecher’s Cheese Ladies.
The Lady showered me with business cards and tales of cheeses she sampled. Did she bring me samples???…nada, nope, zipola…sheesh… Then to add insult to injury, she asked me to send a few shout outs to the terrific people she met and to tell you, my fans, about their cheeses.
Even though I am royally vexed, I just can’t say no to The Lady…
Of course, I must start with those Fabulous Beecher’s Handmade Cheeses Ladies, Jena and Mike, especially since my cheesy heart belongs to No Woman, the cheese…there is nothing else to read into that statement. Just because I lost my balls somewhere in the San Fernando Valley, I did not lose my love for the ladies…especially sweet Mathilda, who stole my heart…Waltzing Mathilda, Waltzing Mathilda…
Cheese aside, that Mike is quite the dresser…talk about style…this lady has got it going on…and Jena, ooh la la…so elegant…Were I not a cat and so enamored with Mathilda, these two could really turn my head…Of course, the fact that they make some of the best cheeses in the Northwest and according to the American Cheese Society, the best cheddar in America…well, there you go…
From Beechers, The Lady with her BCFF, Amy from DPI, moved up the alphabet just a bit and hung out with Michael of the Beemster Mice fame…oh that’s right, he also reps the best cheese to ever come out of Holland…that XO is to die for…and the mice are fun playmates…
(Hey Amy, what’s up? How come you didn’t send me the 411 on the cheese show? I thought we were friends…another one bites the dust…)
Did you know that Beemster is the official cheese to the Royal Family of The Netherlands? Did you know that the Beemster Cooperative provides all the cream to Ben and Jerry for their European production? And did you know that the Beemster polder was named a UNESCO World Heritage Site in 1999? Well, now you do and you, too, can wow your cheese head friends with these bits of cheese knowledge while serving any of the fine Beemster cheeses…
The Lady and Amy then visited with Conner from Kerrygold Butters and Cheese. It’s always a pleasure for The Lady to visit with Connor and fondly remember when The Man had red hair…actually when he had any hair is a distant fond memory…The Lady was especially taken with their Aged Cheddar with Irish Whiskey. It was reminiscent of Bushmills Whiskey, although Connor didn’t confirm what her tastebuds were telling her.
From there, The Lady stopped at Vermont Butter and Cheese Company to chat with Allison, one of the owners, who makes that “to-die-for” Mascarpone and Bijou and many other cheesy delectables. The Lady told me that Allison inquired into my welfare as did a few others she saw. Allison, right back atcha.
RJ of World Import Distributors was the next stop. You may recall that it was RJ and family who “vacationed” at the Estrella Family Creamery last August. And since they didn’t get enough abuse; they’re going back for more this summer…you can see why humankind observation is tedious…humankinds just never learn, do they??? It’s like when The Lady and The Man went to Thunder Ranch for handgun training… the first forty-hour course almost killed them; so what do they do? They went back the next year for twenty-four more hours of torture…The Lady and The Man send a shout out to Clint Smith for operating the premiere gun training school in the country…as The Lady says, “If you’re going to own a gun; you sure as hell better know how to use it.” Hmm…I wandered way off the cheese reservation with that one, didn’t I???
Now this stop is the one I especially wish I had been with The Lady and Amy…Fromi USA…Agathe loves the cheeses she sells and “insisted” The Lady taste quite a few. Some that caught The Lady’s eye included Petite Sapin, Le Picandou, Bouchettes, Briebirousse d’Argental, Gres des Vosges. I’ll review these when I get the opportunity to sample them…Agathe also imports that most divine of all cheeses, Epoisses.
At Lactalis, she met Naomi and Pascal. Naomi also sent out a hello to this feline foodie. Again, right back atcha, Naomi. Lactalis provides many of the President Bries that The Lady sells on her BH-adjacent Cheese Island.
She also met the good folks at Mt. Townsend Creamery and fell in love with their Cirrus and Seastack cheeses made on the Olympic Peninsula in Northern Washington State. And also from New York State, she sampled goat cheese (I know…) made by Coach Farm. She enjoyed a cup of coffee with Chris at Vail Mountain Coffee and Tea and a scone at FatCat Scones.
Later in the day, Jim Lowes of Lowes Sales and Marketing and Howard Nep from Marcel Henri stopped by the Cheese Kiosk to introduce themselves. Jim reps a line of salsas (among other food items) and Marcel Henri makes this feline foodie’s favorite pate.
(Sigh)…this is one adventure I wish I had been able to go along on with The Lady…but she continues to pay… and pay… and pay…
May 19, 2009
The Estrella Family Creamery and Randy Johnson’s Farm Visit
Update: July 9, 2009: Randy and Family are returning to Estrella for another week of fun and torture in August…details as received…here’s a picture of one of the goats and Randy’s son from last year’s visit:
You have to kiss a lot of goats...
The Lady’s friend, Randy Johnson who is a Sales Manager for World Import Distributors (which imports cheese…my kind of human) and his family had the unique opportunity of working a week at the Estrella Family Creamery.
RJ and his son designed and posted a blog that chronicled their week with the cows, which were constantly getting out of their pens, the goats, and the pigs…RJ is not a big fan of pigs…
After a couple of days of monitoring RJ, family and friends, the Estrellas took a much needed vacation and trusted them with their farm.
What did RJ learn:
- Cows are obstinate and do pretty much whatever they want.
- Farm work is a 24/7/365 job and is never-ending.
- And…pigs are…well…pigs…
You can read more about their adventure and view pictures of their “vacation” by clicking here.
The Lady does not sell Estrella Farmstead Cheeses and so far I have not had the chance to sample and review them. However, you can read all about the Estrella Family of Cheeses by clicking here.
After reading RJ’s blog and hanging out in Wisconsin, I have decided it is much cushier life for this feline foodie that The Lady sells cheese instead of making cheese…that career choice would seriously cut into my nap time…and the guano…worse than the corporate guano The Lady discusses with The Man…although “guano” is not the word she uses…
May 5, 2009
Shout Out to Kurt, Jena and Brad at Beecher’s Handmade Cheeses
This is the 100th post by this feline foodie, with thanks to The Lady who helps me with my spelling…
The Lady asked me to send a shout out to the kind folks at Beecher’s Handmade Cheese in Seattle!!
She was thrilled to receive the inscribed (by Kurt) ”Pure Flavor” cookbook and the spices as a thank you for the kind words on the blog…one question…since it is this feline foodie writing the blog, shouldn’t the cookbook have been inscribed to Spaulding Gray? Inquiring minds want to know… But seriously, she thanks you for your thoughtfulness and looks forward to meeting you at the upcoming DPI Show.
As if I didn’t have enough to do…at the request of The Lady (the things I do for her…geez louise…) I have started a sister blog that will feature recipes The Lady invents or uses that include cheese in the recipe.
You can visit my new blog by clicking here. This is seriously cutting into my nap time…not to mention the humankind observation…The Brain is not happy…but the lovely Mathilda will put in a good word for me, won’t you Tildy???
Two recipes are already posted: a mac n cheese recipe and a “skelton” of the pimento cheese recipe The Lady got from her mom…no secrets were divulged…
Until next time…your humble correspondent Spaulding Gray signing off…time to nap…
