Chillin' with some iced coffee
I’m not a coffee addict like a lot of people I know, but every now and then I enjoy a cup. The Food & Wine section in this weekend’s Chronicle had an article on the “secret to smoothest iced coffee” that caught my eye and had me craving a cup of iced joe. While I didn’t follow the recipe (it’s coffee that can be diluted to taste…who needs...
Reprise on Ribblesdale Goat
The Ribblesdale Goat cheese was delicious, by the way. Firm/semi-soft, yet creamy, smooth and mild—not as acidic as many goat cheeses can be. Nothing like the Sancerrois Boulay, which was also firm but a bit chalky and dry. Not that the latter was bad—just different. But was the Ribblesdale Goat worth almost $20/lb? Maybe so! But I’d hate to think what it would cost to get it...
Shelves full of cheeses from all over Europe If you are a cheese lover (I know a few…), when you walk into Rippon Cheese Store you won’t need to say “cheese” to put a smile on your face. The store itself is a big walk-in refrigerator housing cheeses from the UK, France, Italy, Holland, Spain, and other European locales. Since we were indulging in the fine art of the...