Locale: Aurthur's, Hyde Park Square

Dish: Loaded fries (no bacon)

With a side of sour cream and ranch dressing, the perfect American fair dish comes out in a hot crock smoldering in cheddar, American, and provolone cheese. It is usually the perfect ratio of cheese-to-frie, and I don't think I ever been disappointed. It was once fabled that I ate two of these in one sitting. I will neither confirm nor deny.

Locale: Teller's, Hyde Park Square

Dish: Stag fries (no bacon)

Yes, I'm sure these would be better with bacon, as is everything in life, but the vegetarian in me always turns it down, man I hate her. Anyway, these fries are covered in Vermont white cheddar, topped with garlic malt vinaigrette and chives. Of late they've been quite good, although depending on the chef sometimes they are a bit stingy on the cheese, making for one huge mound of fries - I'm sure we can imagine my feelings on that. It is a large serving, and I learned that they really should be eaten in the restaurant and not as carryout, but I'm sure that's true for most melted cheese dishes.

Honorable Mention...

Locale: Palamino's, Fountain Square in downtown Cincinnati

Dish: Crisp Potatoes Gorgonzola

First of all, these are waffle fries which is always a really good idea. The Gorgonzola cheese is mixed with Alfredo sauce, but the heaviness of the cheese is well-matched to the frie. The menu overall has many good cheese dishes, including a baked macaroni dish - but the best Mac 'n Cheese, found at Jeff Ruby's Steakhouse, possibly changed my life .

On his way to the dairy case: "Now this much I know. THAT'S a pineapple."

Republican big cheese John McCain attacked Democratic criticism that he misstated when the troop Surge ordered by President Bush began, saying elements were put in place before Bush announced the strategy in early 2007.

Standing in front of rows of hanging cheese in a supermarket in Pennsylvania, McGouda said "the surge" was actually "made up of a number of components," some of which began before the president's order for more troops. Everybody knows that.

It's all a matter of semantics, he suggested.

You say HaVARti, I say HavarTI... You say muenster, I say...damn that Obama in Germany!

Meanwhile Kraft marketing execs were thrilled McCain gave their hanging slices a photo-op.

Sounds interesting to me!  I'm always looking for a new hobby that creates something useful too.  Perhaps this could be my new hobby!

Check them out at www.yelp.com or at their own website www.homebeerwinecheese.com.  Let me know how it goes!

I tell you, we live in the best place possible!  There is always so much to do.

Another tidbit about the San Fernando Valley brought to you by your San Fernando Valley Realtor!

Before you read farther, repeat after me:  Gouda is not pronounced Goo-dah like we have said our entire lives in the US.  You must say "How-dah" BUT, when you pronounce the H, make sure you have a healthy(?) amount of spit in the back of your throat, and then say "How-dah."  That's it--you've got it!

Like all cheese lovers, I have not only an appreciation for great cheese, but I feel the need to shake the hands of the good folks who make this food of the gods.  I happen to live with the one Frog from France who does not like cheese (gasp), so I knew I must make this pilgrimage alone.  Besides, I had 17 Euros burning a hole in my pocket at the end of the week, and I chose to use my "allowance" in Gouda.  Please note that the term allowance is used in a playful manner.  I am not earning it by finishing my homework on time and making the bed.

While I did not shake the hand of a farmer, I took photos in the Markt square, where cheese has been changing hands since the early middle ages. Evidently, this market square formerly accommodated thousands of farmers selling their golden discs from heaven.  Now, it seems to be more of a show for tourists. Market stalls surround the small amount of cheese action, and they sell everything from fabric and cheap household wares to...well...cheese.  It was here that I bought my gouda from Gouda, as any good pilgrim would do.

With 4 Euros left after the train tickets and cheese purchase, I decided to visit the Cheese Museum.  Again, something that the Frog would never do with me should we return.  While I can't say that it was worth the 3.50Euros admission, I did learn a few things from the DVD which plays on repeat on the top floor of the museum.  Of course, forgive me if the stats are now out of date.  I have no idea how many years it has been playing in that room.

50% of the milk in the Netherlands is turned into cheese, and 2/3 of that cheese is exported.  I also learned that the average dairy farm in Holland has 50 cows.  When I think of the large-scale dairy operations in the United States, I can only imagine that the cows in Holland would never want to participate in an international exchange program.  They will stay here in the lush green fields with canals all around and room to breathe, thank you very much!  Aside from the barely informative video, there was not much else to recommend at the cheese museum, so if on your own pilgrimage to Gouda you are deciding where to cast your centimes, I recommend you spend the 3.50 Euros on more cheese!

I could not wait to get home and try my Gouda from Gouda.  I unwrapped it from its protective layers of plastic to get a good whiff of it before tasting.  I tend to like the really old stuff that is quite brittle when cut.  It is a bit crunchy from parts that would make the Frog weak in the knees just thinking about.  It tasted very very good, and I decided immediately to sample a little, but save the rest to share with the Frog's parents, as good cheese should be shared and appreciated in the company of other connoisseurs.

I have sampled several types of Gouda in my favorite cheese shop in Utrecht.  I was there the first time with the Frog's parents on their springtime visit chez nous.  Compared to our favorite in the store, the cheese pictured here is much younger.  The one we go crazy over is the one in the store which has, I kid you not, a photo of an old person in a rocking chair along with a caption that says something about being older means being better.  When we ask for it, the other customers nod appreciatively, if not a bit impressed that we are so brave.  I also like a particular one that the shop owner calls farmers cheese.  It is very mild, and much younger.  After a bit of research on line, I have learned that there are only 15 cheese factories in all of the Netherlands; however, there are around 650 farmers making cheese.   I can't guarantee the validity of these facts, but I can appreciate that this is a tradition that has remained tradition for the most part.

Now, if I can only get the smell of this cheese out of our tiny apartment before the Frog gets home from work...

Just felt like sharing some snacks I made today.  Here I have pb&j sushi rolls, some ritz crackers and a sheet of craft cheese, couple carrots and tooth-picked cantaloupe and watermelon. Mmm Mmm!  

Im excited to go to Kearny Mesa tomorrow to visit Daiso for some awesomely cute bento gear!  Im so completely obsessed with all those Japanese kitchenware sets, its not even funny.  

More pics of my bento box lunches to come [:

Also, while Obama will be speaking to thousands at the Victory Column in Berlin, McCain is giving speeches in the cheese aisle of your local grocery store.

1 Mission Carb Balance Soft Taco Tortilla
Olive Oil Spray
1 scant tablespoon spaghetti sauce
1/4 cup Libby's crushed pineapple with Splenda
1 slice Canadian bacon, sliced into small pieces
1/4 cup shredded cheddar cheese
1/4 cup shredded Italian cheese

Heat a non-stick frying pan and spray with olive oil spray. Using medium heat, crisp the tortilla on both sides. This gives it the sturdiness it requires to hold the sauce and toppings. Spread the spaghetti sauce thinly and then top with toppings and cheese. Bake on a greased pie crust or cookie sheet in regular oven at 410 for about 10 minutes, or you can even cook it in the microwave on a regular dinner plate for about 3-4 minutes on high.

Approximate nutritional content: 367 calories, 13 net carbs, 11g fiber, 18g fat, 850mg sodium

If you like macaroni and cheese (and who doesn't?), then I've got a special treat for you! I was bored the other night and made a homage to my favorite comfort food. Except, I'm a little picky about my mac and cheese. Well, okay, I'm actually a downright snob. I make my mac from scratch, with a spicy cream sauce and a combination of quality cheeses. See my recipe (and read my elitist ramblings) here.  You get extra hugs and kisses from me if you rate the page!

Also, my Snowy Night Cups were featured over at Gwynn's Gifts' blog this Saturday! Check it out and leave her some comment-love!

RECIPE:

6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)

Preheat oven to 350 degrees F.Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

MODS:

- I used half an onion instead of a whole

- I cooked the squash enough that it was softer, but not so much that it was mush; wanted a little texture. Also didn't drain it in a tea towel, but if you can let the squash cool and drain some of the liquid from the pan, it will definitely help the casserole hold together and not get as soggy. Squash holds a lot of water!

- Ignored house seasoning (salt, pepper, and garlic powder in specific amounts) and just salted & peppered it.

This one is a bit soft.  I was using the tilt-shift and obviously didn't have it focused quite enough.

A bit close and cut out of the frame, but I like it.

I liked the dark background of this one as opposed to the blown out shots that are normally seen in food photography.

I don't care for the composition of this one but the bread looked quite nice and was well lit from the available light.

Recipe Ingredients:

24 oz Cream cheese
1 cup Strawberry pourable fruit
1 tsp Vanilla
1/4 tsp Salt
4 Eggs
2 tsp Vanilla
1 cup Sour cream
Strawberries, sliced

Recipe Instructions:

3/4 c strawberry fruit spread combined with 1/4 c warm water may be substituted for the pourable fruit. Do not use reduced-calorie sour cream. Preheat oven to 325. Beat softened cream cheese in large bowl until creamy. Blend in pourable fruit, vanilla, and salt. Add eggs, one at a time, beating well after each addition. Pour into greased 9" springform pan. Bake 50 minutes.

Combine sour cream and vanilla; mix well. Carefully spoon over warm cheesecake. Bake another 10 minutes, or until just set. Turn oven off; leave cheesecake in oven, with door closed, 30 minutes. Transfer to wire rack; loosen cheesecake from rim of pan. Cool overnight. Just before serving, garnish with sliced strawberries.

Nutrition Facts per slice : 379 calories, 8 gm protein, 18 gm carbohydrate, 31 gm fat, 170 mg cholesterol, 313 mg sodium

Servings : 10

Food Exchange per slice : 1 diabetic medium-fat meat exchange, 5 diabetic fat exchange, 1-1/4 diabetic fruit exchange

Faster

With KitchenAid, I can make my own potato chips, fast, healthier and the slicing ability is amazing- it slices an average of 6 potatoes in a minute. If grating is a chore to you, then this baby will fix your fear in no time as it grates with virtually no mess and very minimal bruising. While some machines have the tendency to turn shreds of vegetable into mush instead, KitchenAid deftly produces what you expect shreds to be.

To get kids to consume their vegetables, it is advisable to chop them into small pieces so it remains less noticeable, but chopping vegetables takes time and can be quite messy. Using this machine, the vegetables get chopped fast, yet maintaining its freshness.

Great Customer Service

In finding more information about this device, I listened to people and read reviews and one striking criteria was KitchenAid’s after sales service, which had many people raving good reviews. One customer said her husband “wrecked” the slicing disks but KitchenAid replaced it free, no questions asked while another said she got a machine from someone else, which was missing the bowl and the cord frayed. The company actually sent someone over with brand new replacements! Talk about efficient customer service.

Small downside to this fantastic product is the accessories packaging and the use of the smaller work bowls with the work blades provided, as it would be nice to use the bowls with a slicer or grater blade as well.

Further Information:

• KitchenAid KFP760 12-Cup Food Processor

Related Posts:

• Best Food Processor
• KitchenAid KFC3100WH Chef Series Food Processor Review
• KitchenAid KFP750WH 700-Watt 12-Cup Food Processor Review

Quesadillas

1. Grill the chicken and cut it into 1/2" cubes. Meanwhile, dice the peppers into 1/2" squares, and pan fry until soft. You can cook diced onions as well.
2. In a large frying pan, over medium high heat, add a 10" tortilla, buttered lightly on one side, butter side down.
3. Top with a handful of shredded cheese (Monterey Jack is nice).
4. Sprinkle with chicken and peppers, then a bit more cheese.
5. Top with another buttered tortilla, butter side up.
6. Heat for about 3 minutes, until the cheese is melted and the tortilla is brown.
7. Flip over (carefully!) and cook for 2-3 minutes until the other side is brown.
8. Remove from the pan and slice into 8 wedges. It's easy to cut with a pizza wheel, if you have one.
9. Serve with guacamole, salsa, sour cream or other sauces that you prefer.

Way back in my college years in Holland, I used to waiter on holidays for 5 stars hotels/restaurants to get some extra pocket money, before that time I could not understand why people choose to have cheese plates for dessert instead of sweets. Then, my love for cheese started to grow because everytime  new cheese supplies came in, the chef always asked every F&B staffs to taste and gave some introduction too, for our product knowledge sake. So, despite of hating the hard work I've done, now I'm kind of thankful for my "serving" time, because at least I got some knowledge out of it.

Now, move on with the cheese... I usually just have the basics in my fridge, ricotta, mozarella, cheddar and some blue cheese, but Camembert is special to me because eating it, I feel like eating two kinds of cheeses at the same time... the "skin" part ,I loooove it so much, some people like to take the skin out, but sometime I like to eat only the skin... I'm weird :P .

 I like Camembert better than "regular" brie because it has a distinct "little bit longer" after taste, which I can not quite explain why, but maybe from the grass soil that cows in camembert ate or who knows what... for whatever reason, I just like it :) , and the reason why I'm telling you all of this is that there is a "Say Cheese"  food-event , that I just had to send my entry to... yea...the name of the event says it all :)

 With this stromboli I try to put 3 different worlds in one dish, french, mid-east and Italian...all of the rustic tastes, enjoy :)

Ingredients

• 4 Cups bread flour
• 1/4 Cup barley flour
• 1 tsp salt
• 1tsp caster sugar
• 1,5 tsp fast action dried yeast
• 3 tbsp olive oil
• 1,5 cups water
• fresh basil

• beef pastrami

• camembert cheese

Directions

1. Put the flour, salt, sugar and yeast into a large bowl. Add the olive oil then gradually mix in enough warm water to make a soft dough.
2. Knead well on a lightly floured surface for 5 minutes until the dough is smooth and elastic. put the dough back into the bowl, cover loosely with oiled clingfilm and leave in a warm place to rise 1 hour or until doubled in size
3. Tip the dough out on to a lightly floured surface and roll out, dust the outside part with barley flour. Arrange the fillings, then cover loosely with oiled clingfilm and leave in a warm place to rise for 15 minutes.
4. Remove the clingfilm and bake in a preheated oven 200′C for 30 minutes.
5. Serve while hot.

• Fresh Italian Pane loaf
• Lite Mayonnaise
• Hair Dye
• Pack of Gum

Here we go, my cheese is made of drawers and pants - hey yeah, fuck me all night baby girl, baby boy is waiting in the sideline. Hallelujah, cheese and meat in one hefty package.

Don't quote me now, but...

• For one..
• For two..
• Whut?

Hay! Hey! Hoy! Lox...

Lol me pants into submission

Hey babe full of corn

Dumb and don't do drugs

Yo my package is melting fast

Have a piece of my mind snot boy

Lol this is where I end and cheese begins

And then a last sample of my multitude and other beings which can prove not why I am alive but why my groin is aching with a cheese smelting accidentally prone deliciousness. I am not sure who is he but he is down with tree stumps and various rodents, for sure. I am playing lots of games in my lots of rooms in my houses, big and strong.

Devour TV - Food with Bite

http://devour.tv

About: "Devour.tv broadcasts multi-episode produced content with an editorial skewed towards useful infotainment, original content and edgy views. Launched in beta in early 2007, Devour.tv already as nearly 75 shows and approaching 200 episodes (all produced by our own staff of film-makers). Shows include Cooking 1,2,3; Devour This; Spin The Bottle; and Bickering Foodies."  A really cool site to learn through viewing.

CurdNerds - The Cheese Blog

http://curdnerds.com

About: "This page was created by Jamie Forrest (jamie@curdnerds.com), who realized that A) there are no other sites like it, and B) that he really, really, REALLY likes cheese." Probably has all the information you'd ever need to know about cheese.

Wine and Food Tube

http://www.wineandfoodtube.com

About: "Wine and Food Tube collects and presents the best of international food and wine content from around the world. Foodies ravenous for information and entertainment on their special interest are using the site to collate and promote their own videos of top chefs, restaurants, markets and food and wine destinations. (Australian Associated Press)" I've just discovered this site so I haven't had time to fully explore all it has to offer. From what I've seen so far, it looks very interesting and full of information.

I will continue to update this list as I find more exciting sites devoted to the Culinary Arts. Can't wait to see what I find. By the way, if you have some favorite food websites, please share. Love to learn what's going on out there  :)

The children's zoo has a neat meerkat habitat, and it's fun to stand there and watch them play. It's usually hard for me to take a good photo of meerkats (they run around so quickly!) but this one stopped to pose for me:

The children's zoo also has plenty of birds that walk around at will. There are always peacocks, chickens, and turkeys roaming around. This was the first time I've seen one watching a show, though:

I brought home the sweetest purple penguin stuffie; she and Cheese bonded immediately:

On to cheese...

Honey made grilled cheese sandwiches last night- with onion and salsa! So good.  We were going to have the heirloom tomato that was sitting on the fridge, but when Chris picked it up a colony of fruit flies flew out- so we stuck to salsa. We tossed a big side salad, too- mixed greens, cukes, carrot.  I topped mine with avocado.  We'll finish it off tonight with dinner. Oh, and we've been working on a bottle of French Rose. Dry, but tasty

For dessert I made easy cheesecake squares.  I've had the recipe in my book of collected recipes for a long time and never made them. I'm not sure where the recipe  came from, I think Health magazine, maybe (Yep, I just checked- here's the recipe). They truly were easy and they are quite delicious.  It's a big batch, though- too much for two people (though Chris would disagree) so I'm bringing a few rows into work with me to share.  So you take crescent rolls and unroll them into a 9x13 pan (after greasing).  then mix 2 8oz blocks of lite or non-fat cream cheese, with 3/4 cup sugar, one egg yolk, and tsp. vanilla until creamy.  Spread on crescent rolls.  Then add another layer of crescent rolls on top. Whisk the egg white and brush on top layer and sprinkle cinnamon and sugar.  Then bake 350 for 35 minutes.  Chill in fridge for an hour, then cut into 36 squares. We topped with raspberries and blackberries. I'm sure you could mix anything it.  I was thinking oreos (so much for it being a "lite" recipe!) They turned out delicious. I had a half one with breakfast because I kept opening the fridge and seeing them (which is another reason some are going to school with me today!)

One last note- I finished my bucket hat.  I pulled out about 12 rows from what I had posted last time.  The pattern must have been for a much thinner yarn. Even by decreasing it that much it's pretty big.  I have an unusually small head, and have to wear childrens' hat sizes, though, so it's my issue. But most bucket hats are kind of floppy, so it doesn't look too awkward.

If you look closely at the mess in the background you can see my yoga bag laying ont top of our photo printer.  It needs to be washed!

I, personally, think of Italy when I consider the origin of pizza. Regardless of where it was initially enjoyed, pizza enjoys a long history with its simple crust of flour and water. I have heard that even Vergil wrote about it in the following passage:

"Beneath a shady tree, the hero spread
His table on the turf, with cakes of bread;
And, with his chiefs, on forest fruits he fed.
They sate; and, (not without the god's command,)
Their homely fare dispatch'd, the hungry band
Invade their trenchers next, and soon devour,
To mend the scanty meal, their cakes of flour.
Ascanius this observ'd, and smiling said:
'See, we devour the plates on which we fed.'"

- Aeneid, Book VII

Hmmmm . . . it sounds like pizza to me. My husband and children certainly enjoy devouring their "plates"!

I have worked with a pizza crust recipe for several years now. I have modified it and seasoned it in a continual effort to create the ideal crust.

• 10 1/2 cups flour
• 1      Tablespoon salt
• 4      Tablespoons sugar plus a 1/2 teaspoon for proofing yeast
• 3 1/2 Cups warm water (about 110 degrees)
• 3       Tablespoons active dry yeast
• 2       Tablespoons olive oil

Note: Occasionally, I use 1/4 - 1/2 cup of wine in place of the equivalent amount of water. This adds a wonderful flavor.

Dissolve yeast in 1 cup of warm water. Sprinkle a small amount of sugar, 1/2 teaspoon, over yeast mixture to proof it. Let it sit until the mixture foams and increases to 1 1/2 to 2 cups.

Meanwhile, combine flour, salt and the 4 tablespoons of sugar in a large mixing stationary mixing bowl with the dough hood attached. I currently utilize my Bosch mixer but I have also been successful with my Kitchen Aid as well.

After the yeast mixture has increased in volume, pour it in to the flour mixture. Turn the mixer on low speed to incorporate the liquid into the flour. Repeat this process with the remaining warm water and oil. When the flour and liquid are sufficiently combined increase the mixer to speed 2 on the Bosch or speed 4 on the Kitchen Aid and knead the dough for 6 minutes.

The dough will be sticky and little difficult to work with at this point.  Place it in a large greased bowl. Cover with Cling and Wrap or a similar product. Place the bowl in a warm spot for about 45 minutes or until the dough is doubled in volume.

In the meantime, grease 3 large jelly-roll pans or cookie sheets. Now, lightly sprinkle the pans with cornmeal.

When the dough is doubled separate it in to 3 equal pieces. On a lightly floured surface, roll out each piece into a rectangle just slightly larger than the pan. Carefully place the crust into the pan, trying not to tear the dough as you move it.  I utilize a large spatula and a wooden spoon to help me at this point.

Now, add your favorite sauce, cheese and toppings.  I generally use Mozzarella cheese, a small amount of very sharp cheddar and a sprinkle of Parmesan on top.  My family enjoys pepperoni as a topping. My daughters and I love vegetable toppings like thinly sliced onions and green, yellow and red peppers liberally spread across the pizza.

Bake the pizzas in a oven set to 425 degrees for about 25 minutes. This is not a science: play with your oven to achieve the best baking results.

This recipe makes 3 large pizzas. You can divide the recipe by 1/3 to make 1 pizza.

"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."  ~Voltaire