After an hour or so, fromage de meaux looks like this with a side of sliced apples. I was really looking forward to this cheese, though it was a bit richer than last time. And after I took a pause and gave Josh some and he commented "woah, that is some stinky cheese", I actually couldn't get past how stinky it really was. I made a 95% dent in it anyway.And then like an hour later, we went out to play tennis. If I had known that was going to happen, I wouldn't have had all that cheese.
Padrons, all fried up and ready for eating. Saute them in olive oil until blistered on all sides, then plate, and top with kosher salt. I don't actually eat them, especially this late in the season when they are spicier, but Josh says they are good.
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