Cheese ... it's what's for dinner!

Recently I brought some cheese, crackers and grapes to work.  I got it all at Aldi, my new best friend. The grapes were just red seedless grapes; nothing remarkable. The crackers were an entertainer assortment, although they did nothing of the kind.  Not one of us was entertained in the least, except we did enjoy the crackers. But the CHEESE ... hoo boy, the cheese was the star of the show, as it should have been!

So, going in order from my least to most favorite:
#1: Apple Harvest Cheddar
The cheese was sharp cheddar with apple pieces and a hint of cinnamon.  It was smooth, and crumbly, and quite pungent.  I have nothing against it but think that melted into a slice of pie would do it more justice than eating it plain. 

#2: Sundried Tomato and Pesto (fill in the blank)
I have no earthly idea what sort of cheese this was.  And judging by the name, it was exactly what you'd expect.  You could taste the pesto, the cheese was smooth and didn't have an obnoxious bite, so all-in-all, I'd buy it again.  Just because it's #2 doesn't mean it wasn't good, but it wasn't as good as ...

#3: Jalapeno Havarti
This is a winner! Since Havarti cheese is good and jalapenos added to anything makes it even better, what's not to love?  However, I can't give it any more points than that due to what's coming up next ...

#4: The holy grail of cheese -- Blarney Castle
Even now, just looking the package makes me want to go back and buy more.  Right this minute, in fact.  It's a pale yellow, smooth and mellow cheese made from grass-fed cows, in Cork County, Ireland, same region as the Blarney Castle (of course I had to look that up – you think I know this stuff on my own??).  This will definitely be my go-to cheese from now on. 

Happy Birthday ta ME, and it’s not even my birthday … just feels like it!!!

Water woes

Just a random post -- about water.  About what??

Water.  As in, not drinking enough.  I just read where it says 80 ounces a day is the MINIMUM you should have to keep from dying.  If that's true, I should be long gone because there are days when I barely have a cup.  Apparently my innards are shriveling up and there are tumbleweeds in my belly.

So the requirement (theirs, not actually mine) is an ounce for every pound of body weight. HAHAHAHAHA!!! Uh, yeah, like that'll happen.  I'd be drinking water nonstop and eventually still drinking it as I'm on the potty getting rid of what I was already drinking while I'm still drinking it.  See the problem? It runs right thru.

I think I'll start with 100 ounces and go from there. Meanwhile, I just hope I can keep myself from dying!

Duct tape fixes everything

I have a very, very bright grandson who fluctuates between being full of crap, and insight, and good tips, and advice ...and he throws it out on a regular basis. Sometimes it borders on lectures, but he always tries to deliver it with a smile to soften the blow.

After a while, I realized that I was doing a great disservice to my friends and family by not passing on his sage wisdom, so this is my attempt at that. You are guaranteed to learn something.

One of my absolute favorites: I was taking him to school. We had to get there a little earlier that morning so he could eat breakfast. The reason? He woke up at 7:19! Here's how the conversation went:

Mimi: 7:19! Wow -- you didn't have time for anything except getting dressed!

Aiden: Yes, getting dressed and brushing my teeth. I haven't brushed them in five days (an exaggeration on his part, but ...).

M: Well, if you don't brush your teeth, they're going to fall out.

A: No, they're stuck in there really good. First I put glue, and then I put duct tape. Duct tape fixes everything and keeps it from falling apart forever.

M: Okay then, why didn't they use duct tape when you broke your arm?

A: It doesn't work that way.

And now you know.

 

 

 

Back in the saddle ... or in this case, checkered chef pants

Here I am, back in class. When I graduated from culinary school in 2011, I thought that was the end of it but nope ... I'm now in a Nutrition Specialist program. This semester is food science and it's kicking my butt. The best part though, as you might imagine, is that we get to actually cook! A science class usually has a lab, so this FOOD science's lab is a commercial kitchen. What's not to love about that?

So first of all, a little about the class. Food science, like I said, and the students are all over the spectrum as to cooking experience.  Nobody else has a culinary degree and some just took the class because they needed an elective. I just wanted to ask ... "um, what about this four-hour class looked like an easy A to you?" Many don't do the assignments, don't show up for class, don't participate in the lab portion, and I really wonder why they're there. But anyway ...

This gets right down to the nitty-gritty, molecular level of all foods and their components and which molecule is where on the double bond past the third amino acid on a chain ... LOST ME. I smile and nod and wait for the part where we get to go in the kitchen to cook. Meanwhile, I'm absorbing a little bit of the structure part but am sure that if I had a scientific mind, I'd do much better. A passing grade is what I'm after, and so far <<fingers crossed>>, so good.

Next semester will be more about nutrition and how it relates to health, and less about food composition. Whew.

'Nuff said about school. On to bigger and better and more entertaining things ...

A new blog

I'm taking all of my others and combining them into one. I think the title, katcetera, describes it perfectly! It's a little about my crazy family, my crazier life, our farm and the animals, my cooking, some crafts, fun travel, and in general, our lives.

You'll laugh a lot. Or maybe you won't, either way is fine. Just no hatin' ... I don't want to have to go all schoolmarm on you all.