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!

Chinese Tacos

....or the equivalent thereof. Steamed buns split in 2 and stuffed with crispy duck, thinly sliced cabbage, hoisin sauce, and wisps of green onion. Derishous!

Gelateria Naia

The gelato stand at golden glass today offered up both traditional an innovative flavors. Case in point: my ice cream cone. They were tiny little scoops, perfect for tasting. From the bottom up: pistachio, burnt caramel, and whisky.

mmmm pink goo

McDonald's just announced that they're stopping use of this omnipresent pink goo in their food. What is it you ask? AMMONIUM HYDROXIDE. As in a chemical often found in cleaning solutions and wood stain. Yum! They used it to chemically treat beef otherwise unfit for consumption. That's one happy meal.

Here's a full article: http://news.yahoo.com/blogs/sideshow/mcdonald-confirms-no-longer-using-pink-slime-chemicals-171209662.html

La Boulange

smoked salmon open faced sandwich with crème fraîche, thinly sliced cucumber, shallots, capers, and lemon. accompanied by a side (I chose fruit, obviously), this lunch totaled a whopping $8.75. Pas mal!

these are all the little things they have available to compliment your lunch (re: FREE). I love me some olives (obviously). These were of mediocre quality, but nicely spiced. The cornichons were good, a crunchy reliable staple. But the mustard. OHHHH the mustard. It was FANTASTIC. I dipped just about everything but my strawberries in it.