Monthly Archives: October 2011
As a follow-up to my post last week about my jaunt to the San Francisco Cheese School, I present to you my notes. Since you probably can’t read what I scribbled (and dribbled) all over my actual notes, I’ve summarized … Continue reading
Have you ever started to assemble a cheese platter for a party and then realized that you have no idea what you’re doing? I have. Beyond the very basic and boring rule of “one hard cheese, one semi-hard cheese, and … Continue reading
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End-of-Summer Beet Salad with Mint and Basil
Olive oil makes a great natural hand moisturizer to use while you're cooking because it won't impart chemicals or perfumes (often found in lotions and creams) to your food.
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