Sheepy Sustenance (or Why It's Better To Shop At A Farmers' Market)

Not only have I been receiving meals from friends and family but I have also received gifts of sustenance from unexpected places.

When K., the sheep lady from Three-Corner-Field Farm at Union Square, found out I was ill, she immediately offered sheep yogurt and cheeses for me to my friends who continue to shop at the market. In fact, she probably knew about my illness before other people because I was often recounting my inexplicable symptoms when I saw her. She worried that I was losing weight and always asked after my health. It's farmers like her who make traveling to the greenmarket worthwhile. Not only are her products fabulous but she takes the time to build a rapport with her customers. You are not likely to find that connection at the supermarket, which is why I so miss my forays into the city these days, while I am mainly confined to my house.

K. knew I wouldn't be making it into the city for my sheepy fix, so she provided me with one highlight during the beginning of my chemotherapy treatments, the arrival of a large care package filled with goodies from Three Corner Field Farm. Inside there was my favorite Brebis Blanche cheese, along with sheep's milk yogurt, and Izzy's beloved yogurt dip, all kept frozen by a package of lamb chops! I feasted on the dairy and I saved the chops for the day when my taste buds are in good functioning order. I do imagine I will grill them soon!

Many thanks, K.!

Farm Excursion: Last Minute Trip To Bobolink Dairy

Late Saturday night an email arrived in my inbox: Did I want to go visit a farm? Did I ever!

I will jump at the chance to visit any farm but especially when one of the choices was Bobolink Dairy, a place I have been itching to visit, particularly since we missed our chance at Passover time. Sunday morning Izzy and I piled into the car with our friends T. and L. The trip to Vernon, N.J. was a long though scenic one and luckily the boys entertained one another in the back seat.

We arrived at the farm just in time to witness what I think of as a quintessential farm experience. As I reached for my camera, I was asked not to share what we had seen with the internet world. Admittedly, I was crushed as I would have loved to have documented it all, including Izzy's expression. So do ask me about it when you get the chance.

Later on, we wandered amongst the farm residents which included a mother duck and her ducklings, assorted roosters crowing, a parade of bulls and cows and Izzy's favorite, the grunting, stinking piggies.


Since we didn't elect to take the farm tour we only had a brief look around before our visit to the farm store, the main reason the moms had chosen this outing! There, we were able to sample the cheeses and also take a peek at the cheese-making going on in the same building. The highlight was the rustic, oven-fresh breads, especially the cranberry-walnut sticks which appeared straight from the oven. We immediately them smeared with buttery rich Jean-Louis cheese and that became our lunch. I also snagged the last carton of eggs, extra-special in that each egg was of a different hue, reminiscent of the lovely eggs I purchased last summer from Upper Meadows Farm.

Our adventure continued at a nearby small farm upon a hill, where we found some maple syrup and more eggs, along with a small assortment of organically grown vegetables.

Our last stop was the Bellvale Creamery in Warwick, recommended by my friend L., who eats their frequently.



There you will find ample portions of homemade ice cream, plain and simple. We stuck with basic flavors, Choc, Van, Straw and I even indulged Izzy in a sundae.
The picnic benches outside off a splendid vista of the valley below, replete with barns and silos.

Our belies full of ice cream and cheese, it was time for us to head for home, wondering when and if we would make the trip back.

Matzoh-Making At Bobolink Dairy: Wish We Were There

We had been dreaming of this excursion for weeks and I couldn't think of a better way to experience Passover, than through actually making matzoh. Not only would there be matzoh-making but we would have a chance to visit one of our favorite Union Square market farms, Bobolink Dairy, during the calving season. Baby animals, cheeses, fresh bread and more. Could there be a more splendid way to spend this sunny day?

The farm is over an hour away so we had plans to leave here early this morning, taking the train to meet L. and her family who would then drive us the rest of the way. I was careful to have everything organized and ready to go last night, but just as I was getting to bed I heard Izzy groaning and tossing. Was it simply a bad dream or an impending illness? I hoped for the former and went to sleep, tossing and turning, especially after having read this account of fevers gone awry. Definitely not the right sort of bedtime reading for worried mothers.

When Izzy hopped in my bed early this morning, I noted his runny nose and warm forehead. I hesitated to take his temperature, because it would confirm my fears but knew I had to do it. Indeed he had a 100.5ish fever which meant our trip was off. I called my friend L. to let her know we wouldn't be joining them. She and her family are making the trip without us (and having dim sum too boohoo). Izzy was mildly disappointed but cheered at having a day in pajamas. I am lamenting at our rotten luck and trying to console myself with thoughts of going either next week or next year.

There are still tickets available for next week's Matzoh-making at Bobolink Dairy and even if we have to take a bus, I think it may just be worth going (working on bus negotiations with Izzy now since I don't think he has ever been on a 2 hour bus ride).

Izzy's Cheese Selection

They were sampling a trio of cheeses over at Murray's yesterday afternoon. Izzy was eager to try the stinky selection. One taste of this luscious, creamy-looking Brebirousse D'argental and he was sold, as was I. I immediately purchased a half pound hunk.

A. and I feasted upon it tonight. A dinner of bread, wine, cheese and olives. Something I would often do for lunch in Paris but hardly ever do here. It was nice to be inside on this cold night, savoring our simple meal.

My eating revery was interrupted when A.noted the price tag on this hunk of cheese..$10.78.. I blamed it on Izzy. The dangers of having a five year old cheese taster became apparent. Well not really. I explained that certain wonderful cheeses might seem costly but we needn't eat it all at once. Besides, it was still cheaper than going out for dinner.

My Love Affair With The Sheep Lady Continues

It's been too long. Every year, the sheep lady goes on hiatus during lambing season, generally mid-March until sometime in June. Then she only shows up at the Union Square Market on Saturdays. It isn't until September that she appears Wednesdays and Saturdays. So when I finally saw her this past Wednesday it was the first time in months.

She showered me with samples of her wonderful cheeses, instantly reminding me of how I loved them so. Izzy and I adore the Brebis Blanche (sheep's milk farmer's cheese) and I also bought some of the firm Tomme-like cheese as well (A. ate the entire hunk).

I also picked up some of the new fatter links of lamb sausage available. Seasoned with fennel, these grilled up quite nicely. Everything is already gone (Izzy had a sandwich with Brebis Blanche and Artichoke Hearts) and I am already looking forward to this Wednesday. I am not sure how I managed all these months without.

I'm Sorry I've Found Another Goat: Two-Timing Cheese Lover

Last year I professed my love and undying devotion to Sprout Creek Farm's Do Re Mi Fresh Goat cheese. The flavor and texture is exceptional and I once thought, beyond compare. I still am a devotee but the problem is, Sprout Creek Farm has gone and done me wrong once again. They no longer have a stand at Union Square this year and I have been feeling forlorn.


Then last week I had a chance encounter with a new goat cheese. In honor of dairy week, Consider Bardwell Farm a Vermont farm, had a stand at Union Square, one day only, There artisanal goat cheeses, both fresh and aged, are excellent. The Metowee is a must try. Luckily they are sold at Thompkins Square Market on Sundays which may just warrant a detour.

This Cheese Smells Like Poop

The cheese in question was cut from a small round of St. Marcellin, a pungent cow's milk cheese from the Rhone-Alps area of France. We had feasted on some last summer and when I saw it the other day it brought back memories of our lovely trip. I just had to buy it, even though I suspected that it might not measure up.

I noticed it only today, realizing I probably should have eaten it days ago. When I unwrapped it and handed it over to Izzy, his immediate response was, "This smells like poop." Of course that would have deterred me from sampling but no, not my intrepid child. He held the small triangle in his hands and insisted on a tiny taste. The tiny taste turned into a full bite and in seconds he had devoured his piece and was asking for another.

Wait. What does that mean? Poop tastes good? Or it didn't really smell like poop. I hoped for the latter. I had no choice but to taste for myself. It lacked the luscious buttery texture of our Parisian cheese but the flavor vaguely resembled the French version. And I am happy to report, it didn't smell like poop to me.

Macaroni And Cheese: Why Didn't It Please?

How did Martha lead me astray? I always look to her when I am seeking a classic version of a recipe so when the folks over at one of my favorite food websites recommended her Mac and cheese recipe as the absolute best I was itching to try it. And who better to make a large quantity of mac and cheese for but a gaggle of kids.

So I invited two families over last week for what I thought was going to be the perfect dinner. Macaroni and Cheese and Steamed Broccoli. While preparing the recipe I was struck by two incongruities: the "breadcrumbs" (which were more like Caesar salad cubes) and the 1/4 teaspoon of cayenne pepper. The latter was my greatest concern as I knew two of my guests were not fans of all things spicy. Yet I figured that a so-called Classic Macaroni and Cheese recipe would have to be made with the child cohort in mind. I rationalized that the minuscule amount of cayenne would only add the slightest hint of spiciness. As for the bread cubes I took the, "well, this might work" attitude and hoped for the best.

I hand-grated the cheeses and worked for over an hour on the recipe, prepping the dish so that it was oven-ready. I must say, it did look spectacular. I was thrilled to be so organized and well-prepared. As the dish sat near the oven, I spooned up a quick taste, and discovered, to my horror that it was bound to be far too spicy for our guests, one of whom is known to cry when she encounters so much as a red pepper flake. I called up the mom to let her know and we devised an alternative plan if the macaroni and cheese didn't work out. My emergency package of Applegate's Best American Organic Hot dogs would have to be called into action.

I also explained the situation to the other mom and she agreed that hot dogs were the best solution. I shuddered at the thought of replacing my homemade hard work with hot dogs but at that late hour, what choice did I have.

When they guests arrived for dinner they were all ravenous. There were two 2 year olds and 3 five year olds. The two year olds actually ate the macaroni and cheese. Izzy ate some of his but his two pals grimaced in pain at the very thought of the spicy mac. One bravely took a swallow and was near tears (oh the drama). I immediately placated them with wienies (which is not my normal m.o. and when Izzy saw his friends eating wienies, he had to have one too, dashing my dreams of delighting the masses with a creamy cheesy meal.

As for the grown-ups, they seemed to like the dish well enough but for me personally it was not the ne plus ultra of macaroni and cheeses. The bread cubes provided a distracting crunch and, truth be told, the spiciness diminished the comforting aspect of the dish. Perhaps I am in the minority for only days later, I read about Martha's Mac on another highly regarded food blog, Smitten Kitchen, and was dismayed with all of the high praise it received.

So where does this leave me? Still searching for a Macaroni and Cheese recipe to rival the one at City Bakery. It may simply be a matter of reducing or eliminating the cayenne pepper and leaving out the bread cubes. Whatever it is, I won't be rushing to figure it out right away since the mood for macaroni and cheese doesn't strike that often.

The Cream Cheese Made Me Do It

Dear R.,

I know it was understood that I would purchase a container of Ben's Cream Cheese for you every week, when I bought mine. I know it was cruel of me to tempt you and then not deliver the goods. Believe me, I had every intention of doing so this week. In fact, I bought two containers of it. But temptation got the best of me. I got greedy and I had to keep them for myself. You see, Izzy and I have already made the first container disappear. Between breakfast, snacks and sneaking spoonfuls, it was unavoidable and I simply can't imagine going the rest of the week without it.


I blame you anyway. You had to go and mention those Blueberry Cream Cheese Scones. At first they sounded like an abomination but I am definitely warming up to the idea. Maybe if I make those for us for Sunday afternoon, you will forgive me.. Next week I promise to buy at least three packages. I won't let you down.





xoxo,



Izzy's Mama

A Fancier Potato: The Gratin

I became enamored of potato gratin while living in Paris. It was frequently served in restaurants as an accompaniment to any number of meat dishes and seemed like an indulgence, which is why I almost always make one for New Year's Eve. There are numerous variations to this dish and in Patricia Well's, Bistro Cooking, there are 10 different recipes!



If you want to elevate an ordinary meal, primp your potatoes! It really sounds harder than it is. Aside from thinly slicing the potatoes, gratin preparation is a breeze. The recipe I favor calls for parboiling the potatoes in herb-infused milk. This technique insures that the gratin will be tender and creamy when cooked through.

Izzy's review says it all: He took a forkful and proclaimed, "Yumm..tastes like macaroni and cheese." (So much for the elegance I had aspired to...)

Pommes de Terre Solognottes (Potato Gratin from the Sologne)
(from Patricia Wells, Bistro Cooking)

2 cups milk
1/2 cup minced herbs (I use thyme and parsley,but she uses tarragon and chives too)
2 bay leaves
5 whole peppercorns
2 lbs. russet potatoes, peeled and thinly sliced
salt and pepper
1 garlic clove, halved
1/2 cup heavy cream or creme fraiche
1 teaspoon fresh thyme or 1/2 tsp. dried
1 cup freshly grated gruyere or similar cheese

1. Preheat oven to 375 degrees
2. Combine first four ingredients in a large saucepan. Cover and scald over medium-high heat. Remove from heat and let steep, covered for 10 minutes. Strain, discarding herbs and peppercorns.
3.Add potatoes to milk. Cover and cook until potatoes are tender, about 15 minutes. Season with salt and pepper.
4. Rub the inside of an oval gratin dish(14 x 9 x 2) or whatever you have. Spoon the potato mixture into the dish. Pour cream over it and sprinkle with thyme.
5. Bake about 45 minutes or until golden and then sprinkle with grated cheese. Return to oven and bake until top is crisp, about 15 minutes more.

6 servings

Cheese On Toast or Grilled Cheese? Birthday Parties Mean No Sunday Supper

Whatever you call it, Izzy only ate two bites, along with a few pickled green beans and some apple slices, before proclaiming he was full. Why was he full at dinnertime? Because we had just returned from a classmate's birthday party, full of romping and cats as evidenced above. Izzy was truly "weared" out.

I have noticed a pattern with the Sunday late afternoon birthday party. During these parties, the children are fed a variety of foods, which usually include pizza, juice boxes and cake. These items are served between 4-6 p.m. which is more like snack time than dinnertime. Izzy becomes completely riled up and exhausted from the affairs and then I think he will just go home and go to sleep. But no, he always asks for some dinner. I knew tonight that I wouldn't have much to offer.

In the car on the way back, I asked if he would eat some grilled cheese for dinner and he said no. But H., who was driving us said something like, "I am sure cheese and toast will do." Cheese and toast would never do, or so I thought until H. explained that that is what the British call grilled cheese. I didn't think Izzy would want that either but once home he agreed to it, perhaps because he knew he wouldn't actually eat it.

New York City (On Odd Characters and Stinky Cheese)

The beauty of New York lies in its oddities. Where else, besides Paris, can one spend a subway trip with a veritable walking zoo, emerge to listen to great music and then buy unusually stinky cheese all in under two hours?

Yesterday, Izzy and I took the subway uptown to see a concert on the Upper West Side. As we sat minding our business, we heard a chirping bird. We glanced around and at first saw nothing. The chirping sounds persisted but instead of finding a pet bird on somebody's shoulder we noticed a man with a large feather protruding from his hat. Apparently he was the source. The chirping continued and then new sounds were introduced. We heard a sheep baaing, a crow cawing.. amongst others. By that time he was clearly playing to a crowd of one, or two. Izzy could not suppress his giggles, nor could I. This character turned our ride into quite a joyous one. We were definitely in the mood for the concert, which kept our moods upbeat.

When the concert ended, it was time to get down to some food business. No trip to the Upper West Side is complete without a trip to Zabar's even if it means braving the maddening Saturday crowds. My mission was some green olives for Great-Grandpa but naturally I couldn't leave the store without picking up a few items for us. Our first stop was the olive bar, followed by the cheese counter. Izzy immediately made a stinky cheese request. We were given samples of Casinca, a French goat cheese which Izzy deemed suitably pungent. Then we went on to scan the rest of the store and thirty minutes and fifty dollars later, we found ourselves back outside.

We were ready for our trip home. Back down to the subway we went and boarded the next train. As we sat there on the crowded train, I was assaulted by an unpleasant aroma which I eventually attributed to our cheese! We had to take three trains in all, and each time I was certain that the neighboring passengers were sniffing suspiciously, pondering the source of the odoriferous air. I made a point of opening the cheese bag and apologizing loud enough for others to hear for any offensive aromas.

Later on I had to wonder. Did my fellow passengers consider me, like our animal calling friend from the morning, one of the oddities of New York?

Getting My Goat (Milk and Yogurt, That Is)

Everywhere I look I see goat cheese, in one form or another. From fresh in salads, on sandwiches and just plain, there are aged chevres and those with ash, pyramids, buttons, large rounds, logs, both soft rinds and firm.

Considering that goat cheese is so widely available(at least in the NY area), why then is it so difficult to find goat milk or goat yogurt? It seems to be a specialty item, not widely available in this country. There are a couple of brands of goat yogurt to be found at gourmet shops and supermarkets in the area and I have heard that goat milk exists here and there but must be sought after.

All this to say that when I saw that raw goat milk was available from my raw milk railroad, I jumped at the chance to try it. I had initially joined to start drinking raw cow milk but couldn't bring myself to order it right off the bat. To ease myself into the raw milk zone, I chose goat milk, for the simple fact that it seemed less frightening to drink the raw milk of an animal closer to my size. I received a half gallon of the stuff, in a jug marked only with the letters GM smudged on the cover. My plan was to drink half and use the rest to make yogurt.

First we drank it plain. Then Izzy put some on his cereal and the best use yet was in the cupcake frosting. Finally it was time for the true test, yogurt-making. I simply followed the yogurt recipe I have been using, substituting goat milk and goat yogurt for the cow milk components. I made it late last night so once again, the morning excitement was coming down to find if the yogurt had formed smoothly instead of turning into a curdly, watery mess.

Izzy and I were tickled to find the jars looking smooth and fresh. I stuck them into the fridge to chill. Later on I removed one for sampling and this is what I found. Slightly tart, creamy yogurt.

This yogurt tasted wonderful and would certainly be a match for any cow milk yogurt. The question is, why isn't it more widely available. Why do Americans have unfounded goat prejudice. When I mentioned goat milk to my stepmother, L., she scrunched up her face and seemed repelled by the mere thought of it, though I know she doesn't think twice about eating goat cheese. Apparently adults, like children, need to be eased into trying new foods and flavors. Watch how this cheese monger does it:




For Izzy, goat products will just be part of his normal repertoire, nothing out of the ordinary. Which is the way it should be. For in my experience, goat milk cheeses or yogurts may be tart or mellow yet rarely do they have that pungency or barnyardy flavor associated with cow and sheep milk products.

Dabbling in Raw Milk: Riding The Railroad

What to do now? I really wanted the milk but I was worried. When I received word that it was time to place another order (if I were so inclined), I looked over the product list again. The pull of the unknown was irresistible so I cautiously decided to order a few items this week, ultimately deciding that the likelihood was slim that this farmer would have tainted products.

I eagerly awaited my first delivery, my excitement tempered by a twinge of nervousness. We were at home with friends when there was a knock at the door. It had arrived. I ferried my booty into the kitchen to survey it (because of a mix-up, not everything was there but this was resolved by the next day). In the end, I received 1/2 lb. cream cheese, 1/2 gallon of goat milk, 1 lb. of cultured butter and a pint of sour cream. All of these items were packaged in basically unlabeled (save for black magic marker) plastic containers, giving the appearance of a homegrown, clandestine operation.

I had to open everything and sniff it all. To what end? I couldn't say, but everything seemed to be fresh. Izzy insisted on sampling the goat milk right away so we both did. It didn't taste significantly different from the non-homogenized cow's milk we have been drinking lately but I don't think that my palate is yet accustomed to the subtle nuance. I need to conduct a taste taste in the near future...any takers?

Meanwhile, I am still left pondering how it is that all of these women (and now me) put their blind faith into this farmer. I suppose it is as X (the woman who spearheaded this group) said, "We put our faith into the big companies which supply the dairy we buy at the supermarkets, so why is this any different?" And she has a point because the reality is that milk which undergoes pasteurization is likely to be contaminated with more filth than one would care to imagine. I know that when I start to think about contaminated foods, the stories that resonate are those which involve large corporations with wide distribution, not local businesses or farms.

Have I made the right decision? How do these products compare to what we usually eat? Stay-tuned for more raw milk raves and rants.

Rainbow Risotto

Naturally colorful foods are inherently appealing to children and adults alike. When Izzy arrived home to find this bunch of rainbow carrots on the table he was drawn to them. He picked a different color to snack on, each day this week, starting with a purple one.

These carrots were not the only rainbow-colored foods to find their way into our vegetable drawer this week. We also had some rainbow chard from this week's CSA delivery. I had planned to use the chard as a side dish with some beans but decided we needed to celebrate the colors instead.

I made a Rainbow Chard and Carrot Risotto. Make sure to have ample cheese on hand, to make this colorful feast.

Risotto is a very forgiving recipe. Add or subtract ingredients to suit your taste.

5 cups chicken or vegetable broth or bouillon cubes with water

2 tablespoons olive oil

1 medium onion, chopped

1 1/2 cups arborio rice

4 cups (packed) coarsely chopped Rainbow chard leaves and stems (about 1 bunch). Parboil the stems first.

1/2 cup freshly grated Parmesan cheese

Additional grated Parmesan cheese

Preparation

Bring broth to simmer in medium saucepan. Cover and keep warm. Heat oil in heavy large Dutch oven over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice and chard and stir until chard begins to wilt, about 3 minutes. Add 4 1/2 cups hot broth. Simmer until rice is just tender and risotto is creamy, stirring frequently and adding remaining 1/2 cup broth by 1/4 cupfuls if mixture is dry, about 20 minutes. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper. Transfer risotto to medium bowl. Serve, passing additional Parmesan separately.

Vegetable Candy: A Hint of Sunday Supper

Sunday Supper at Lucques, a cookbook published last year, has incredibly luscious but time-consuming menus. I once spent two days preparing a dinner from the book, to the point of doing absolutely nothing else. The results were phenomenal and I would certainly do it again. Of course it isn't meant for weeknight cooking but I longed for one of the dishes I had made.

It was a side dish which featured Kabocha squash, simply prepared and then mixed with a few other ingredients and turned into a salad. What made the dish standout was the squash, which is roasted in small pieces and allowed to caramelize. It was so flavorful it could almost stand alone, maybe I could serve just that to accompany our dinner.

I used a butternut squash, on hand from my CSA. Now normally I loathe peeling and cutting squash, but this time I cut off the bulb and was able to do each part more easily. Next, I tossed it with olive oil, a few teaspoons of fresh thyme and sprinkled with salt and pepper. This went in the oven at 425 f for about 30 minutes, until tender and browned at the edges. I let the squash cool and then shaved some Ouray cheese from Sprout Creek Farm on top, mixed it together and had a perfect side dish for our lamb dinner.

Roasting squash in small pieces was a revelation for me, having been accustomed to squash baked whole or in halves, which seem sodden in comparison. During the roasting process, the texture of the squash is transformed, and the result is like candy. No need to disguise this for any child. Izzy was clamoring for more and the three of us finished the entire squash.

Sunday Suppers at Lucques may be intimidating but if you take shortcuts like this you can ease your way into the book. It is a great place to look for luscious, seasonal cooking. I am going to check it again to see if there are any other shortcuts I can use for weekday meals. This one was truly worth the extra time.

Cooking With What's On Hand (thanks to CSA and T.J's)

In an effort to use what I have around the house, I cooked up a batch of frozen Artichoke Tortellini from Trader Joe's that have been in my freezer for ages. These are a perfect item to keep on hand for those nights when you have nothing for dinner. They keep forever and are good with just garlic and olive oil.

Tonight I wanted to use some of my CSA share so I grated up 1/2 a zucchini, sauteed in olive oil with two chopped shallots, then snipped some purple and green basil leaves and added a few heaping tablespoons of Three-Corner Field Farm Brebis Blanche Cheese.. You can get this cheese, as I have mentioned before, at Union Square on Wednesdays and Fridays. Aside from that fact that I am wild for its creamy, slightly sheepy flavor, you can freeze it and always have it on hand, which is rare for a cheese.

Tomato Salad on the side..voila, dinner in 20 minutes..with leftovers for Izzy's lunchbox.

Goats Gone Done Me Wrong Song

I went searching for Do Re Mi Goat cheese at the Sprout Creek Farm Stand (Union Square Greenmarket) a few weeks ago. The vendor told me that they didn't have any plain cheese available but could offer me a container with a hint of sun-dried tomato and curry. Sounded odd and tasted that way but I bought it anyway..some goat cheese being better than none.

Following week same locale. Still no more plain goat cheese. This time though they had some flavored with fresh figs..mighty fine pairing so I bought it. Why was there flavored cheese but no plain? Inquiring minds wanted to know.

The vendor sheepishly (goatishly?) explained that the goats were not producing enough milk..Why was milk available for flavored cheese but not for plain? It seems that scant amount of milk that the goats were actually producing was not rich enough to be made into plain cheese so instead it had to be doctored up.

Today..got to the market quite late..was there any plain goat cheese? YES, she sold out 30 containers..and last week, while we were away, the market was empty and hardly any sold..

Fine goats you are, increasing your milk production while we're away, see if I care..

Sandwich Simplicity:A Truly Ten Minute Meal (Practically 100 % local to boot!)

So many were smitten with Mark Bittman's article, 101 Summer Express, Meals in 10 minutes or less. I was quite taken with it myself until I took the time to examine it more closely. Many of the suggestions include prep that was not included in those 10 minutes. Ten minute meals somehow morphed into meals in 30 minutes or less. Which is still a fine thing. However, on a sweltering summer's night, with no air conditioning, 10 minutes is all I have...

Yesterday, after an afternoon spent at an exciting new water park discovery in Hoboken (thanks mommy poppins!),I was able to pick up some of Fiore's mozzarella, an essential ingredient for this truly ten minute dinner: The classic tomato, mozzarella and basil sandwich, on olive bread, drizzled with olive oil and sprinkled with salt and pepper, salad greens on the side. The key to the success of this dish is using the best possible ingredients and I just so happened to have most on hand. Beautiful tomatoes, basil and salad greens from Catalpa Ridge (my csa), olive bread from Jersey City's own Pecoraro Bakery and the aforementioned locally renowned mozzarella. It doesn't get much easier than that.

Stuck Inside? Have A Cheese Feast

Our third day in Paris it rained. Without raincoats, boots and other accessories, this meant far too much time spent indoors. We breakfasted on baguette, fruit and yogurt and ventured out to a nearby boulangerie for a very mediocre sandwich au poulet for lunch. We scurried back in because we were both cold and wet. At around 2 p.m., when the rain finally took a short break, we wandered out in a new direction. We found a park for Izzy and he ran around for a brief spell before it started to drizzle at which point I decided we needed to stock up on some provisions.

It suddenly occurred to me that we were only steps away from a great market street and some first-rate cheese. At the fromager, I selected a soft, round St. Marcellin and a hunk of Chaource, both cow's milk cheeses. At the fruit shop we bought some bananas and some framboises that were so irresistible we ate them on the spot. A baguette completed our purchases. We hauled it all home and had a late afternoon cheese fest.

Izzy slathered his bread with the ripe and oozy St. Marcellin. He proclaimed, "It is like butter!" (Albeit a tad more odoriferous, I might add). He sampled the Chaource but the St. Marcellin was clearly his favorite, mine too. Cheese and bread, bread and cheese, some butter in between; we ate and ate until the sun came out again and off we went to play in another park.

At dinner time, neither one of us was particularly hungry so we shared a spinach quiche and called it a day.