Colors of the rainbow

A particularly beautiful flight of ports from my recent wine class.

Beef!

Roast beef that is. A slider with ribbons of pinky rare beef, caramelized onions, and a tangy horseradish sauce. So good I didnt even care it took all my lipstick off in the eating process.

Day 2 of Cheesemaking

Best part of waking up is fresh feta in your cup! (Is that how it goes?) The cheese was still a bit wet the next morning as it was still expelling some whey. We dry salted the cheese and turned them a couple of times in the span of 3 hours...and then the inevitable of course. The tasting! It was pretty true to a real feta, just needed to dry up a bit to create that lovely crumbly texture. Not bad for a first try!

Feta Mania

A progression of the feta I made today at my cheese class in Marin

Throwback!

Cheese enchilada and a crispy chicken taco...as deliciously square as I remember!