Tuesday, January 10, 2012

Cheese!

I am currently making love to Brillat Savarin Bloomy Affine.

Descrption: Brillat Savarin is an extremely smooth and soft cow's milk triple creme with a white mold rind. This is the slightly more aged version that is a little tart, lactic and ultra rich and creamy on the palate.

Amen!

Sunday, January 1, 2012

Kicking off 2012 with a champagne cork bang!

Alexander and I could not ask for a better way to ring in the new year. We spent the final hours of 2011 with our fabulous friends Amanda and Josh and their new puppy Hays (who is now Ollie's best friend). The ridiculous menu was as follows:


Champagne and caviar
White wine and stuffed mushrooms
Oyster shooters
A lovely Sangiovese paired with lamb (an Italian recipe with sardines in the sauce - amazing), fresh black eyed peas and mashed potatoes
A cheese plate with dried figs and candied pecans
The finest Brussels chocolates - Pierre Marcolini and Neuhaus

At the begging of the meal we wrote down our hopes and wishes for 2012 and placed them in a jar. Just after midnight we opened the jar and read them aloud as if to cement them into reality. It was a lovely evening and I have high hopes for you, 2012.