Thank you, readers, for taking me over 10,000 page views this month! Looking forward to another great year.
You may remember a post last fall about a sumptuous indoor picnic involving blast-chilled wine, Spanish ham, and amazing cheeses from Murray's Cheese Shop in New York. I was having a bad day a few weeks ago and indulged in online retail therapy: I purchased a chunk of Brillat-Savarin and a wedge of Tomme de Savoie -- my two favorite cheeses of the moment.
They arrived in refrigerator-pack Styrofoam-padded boxes with the following label:
I laughed out loud. A part of me wanted to keep the box because it was so funny, but it was indeed funky (odd, considering that the cheese didn't smell), so I threw it out.
Over the weekend I baked a batch of fresh biscuits and discovered that a hot biscuit spread with creamy Brillat-Savarin is an other-worldly experience that heals all matter of injuries, sadness, and crimes. I turned to my beloved butter dish, my right-hand companion in all matters of baked goods, breakfast, and brunches, and said out loud, "Butter, your services are not required here today."
The salt from the biscuit balanced perfectly with the creamy Brillat, and I added a tart raspberry for the perfect zing. I wanted to eat the whole wedge. I wanted a cake frosted in whipped Brillat-Savarin festooned with raspberries. It was heavenly. A good cup of coffee completed the scene.
(Of course, the nutty, slightly firmer Tomme was delicious as well, but the star was truly the Brillat-Savarin.)
(Tomme de Savoie)
(Brillat-Savarin)
(Biscuit spread with Brillat topped with a raspberry)
(The whole spread)
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