Thursday flavor 2005

It was a joy to pull down the big stockpot from it's place and start cooking split pea soup tonight. Winter is soup season; the time of the warm kitchen and steam and good smells in the house.

While it cooks I'm saute/steaming some zucchini, having a small Manhattan (1oz Rye, 1/2oz Sweet Vermouth, dash of Angostura Bitters, over a maraschino cherry in a chilled cocktail glass) and letting some cheese lose the chill of the fridge before I eat it.

Tonight's cheese was a surprise last minute purchase. I'd already spent quite a while choosing three cheeses from Rainbow's selection when The Bearded Cheeselord* appeared bearing a fresh sample plate. I do not neglect the bounty when it is granted and waited for the first scurry around the bowl to abate before taking my toothpicked share of Italian Cacio de Roma Sheep Milk.

"Hm, creamy, sheepy, nice but simple," I thought as I moved on away from the cheese department and then the finish taste just kept going and getting more luscious and bringing in hints of other flavors. This one comes in under the radar and made me turn right around and grab a wedge.

They're so good at picking great stuff, why resist?

*Sure he's benevolent behind the counter, but I bet he could wield a mean broadsword if need arose. Some of those cheese knives are pretty big too, so be polite.