I’m not a big cheese lover, but I do have my favorites…like Queso Oaxaca!
I never thought I could love a Latin cheese more than queso fresco and cotija cheese, but Queso Oaxaca had me at hello.
If you’ve never tasted Queso Oaxaca, also known as quesillo, think of it as a Mexican mozzarella. Hand-stretched into long ribbons of string cheese and rolled up like a ball of yarn, it has a subtle flavor, and a wonderful texture. I like Queso Oaxaca more than Mozzarella - by a landslide.
Queso Oaxaca is gooey and mildly tangy when served warm. It’s almost Brie-like. Delicious!
Very versatile, this cheese is also the base for the classic Mexican dish Queso Fundido, a Central American twist on cheese fondue. It was a silver medal winner at the 2002 American Cheese Society Awards.
I’ve been WAY overdue for seeing something cute, so I did a search for kittens on YouTube and found something so ridiculously sweet.
I mean it when I say I am so grateful that God took the time to create cats. I so appreciate them. They truly bring me joy and put the biggest smile on my face.
Since it’s been over a year since my little guy passed away, I *SO* want a kitten now. This clip is the final straw that has made me decide to get a kitten the minute kitty season hits. You have to hear this kitten’s little baby meows.
I don’t know what it is with me and artichokes, but I just can’t get enough of them!
I have a genuine affection for artichokes, and always have.
If you’re inviting me over for dinner and an artichoke is involved, go ahead and pencil my S.O. and I in as CONFIRMED!
So let’s discuss artichoke specifics for a minute…
You should know that Viola Carini grilled artichokes are absolutely divine. These Italian artichoke hearts are roasted to perfection over an open fire all nice and tender.
My favorite way to eat them? Snack on them whole, add them to a salad, or stir them into a cream sauce and toss the sauce with my favorite pasta. They’re even great as a side dish to broiled lamb chops or Kobe beef.
I have a Top 10 list of my all-time favorite foods, and you better believe that not only are shiitake mushrooms on it, but artichokes are two points ahead of them.
I am so over prosciutto. Really, I am. I am proscuitto-ed OUT.
Maybe The Food Network is to blame, maybe it’s Mario Batali or my spending too much time in Italy. But I just realized today how done with proscuitto I really am.
I know I’m not the only one.
Don’t act like every restaurant you went to in the ’90s didn’t force-feed you prosciutto, too. It was in everything. If a restaurant wanted to seem chic, they’d slip a nib of proscuitto in a dish for good measure.
Even if it was an Asian, non-fusion restaurant, somewhere on the menu you’d see,
“with proscuitto…” Or pine nuts. Or balsamic vinegar. Wait, one more… Parmigiano-Reggiano.
And I am here to tell you, I want you to stop. Stop it with the proscuitto. Please.
Look, we get it: Italy is a country that makes great delicacies. We understand.
Hey, I like sexy food just as much as the next girl. I’m a confessed passionate eater!
But there is such a thing as overkill.
Thus, I just saw my divorce attorney, and he and I have agreed that it’s time for me to start seeing others. So I am. Meet Lomo, my Spanish hunk of meat. There is nothing quite like new love!
Lomo is a dry-cured loin of pork from Spain, meaty and tender with virtually no fat (just how I like my men!).
Cured with salt, garlic, paprika and other spices to accent the delicious jamón (ham) flavor, many people prefer Lomo even over Spain’s Serrano ham.
…a slightly crunchy outside and a soft, smooth inside… Rich chocolate hazelnut mousse layered over a delectable chocolate cake. This exquisite European masterpiece is then hand-wrapped in an almond sponge cake.
I have the perfect ingredient for making your next Bellini cocktail: iced white peach purée!
Delivered frozen to your door, your order from The Perfect Purée of Napa Valley is ready to swirl into soups and sauces, blend into fabulous cocktails, or spoon over simple desserts for an elegant touch. The only limit is your imagination, folks.
To make an easy Bellini, just drop a nice dollop of this purée in the bottom of your champagne flute. Pour some Prosecco or your favorite bubbly over the purée and
sip yourself silly.
Some of you have inquired as to when you’re going to shake the Magic 8 Ball and get a Friday fish or seafood feature out of me…
Since I am selective as to what I feature on my blog (sometimes ), good things come to those who wait. Today’s your lucky day, because it’s Maine Scallops Day!
If you’ve never had seafood from the state of Maine, you’re only missing the freshest-tasting aquatic delights possibly on the planet. Even when frozen, Maine seafood is fantastic!
These succulent, fresh-frozen Maine scallops are ready for the grill or sauté pan.
Squeeze a fresh lime over them when they’re hot off the grill or seared on the stove, and sprinkle with a pinch of your favorite fresh herbs. Nirvana! And don’t forget to serve these sea gems with a great veggie… A frisée salad or white asparagus marry in perfect harmony with these scallops.
To commence with the ceremony and race to the honeymoon (always the best part!), click here to order!
Famous throughout the world by the most famous chefs for their freshness and their refined taste, these Morello cherries have been pitted and prepared using a secret French recipe that has been safeguarded for years.
Savor delicious Griottines any time of day…add to desserts, aperitifs and cocktails and turn every event into a celebration!
The most ideal way to savor these sumptuous cherries is slightly warmed and spooned over premium vanilla ice cream. That’s not my favorite way…I say it’s the only way!
I was just about to tuck into bed for the night. Yes, even I have to sleep sometimes.
I was doing my usual ooh-ing and ahh-ing whilst privately ogling opulent gems online…a favorite nighttime activity of mine.
Then I happened upon this sheer opulence and said - it’s time to blog!
Suddenly, I’m wiiiiiide awake.
I’m going to give you several reasons to make a trip to WHY Jewellers in the U.K., ladies.
Yes, there are two “l’s” in “Jewellers,” because I’m a Brit tonight:
Reason #1:
Reason #2:
Reason #3: Tahitian Cultured Pearl Necklace (since I love Tahitian pearls so much, I had to list this one by name)
WHY Jewellers offers plenty more reasons, but a girl’s got to sleep.
Oh, OK - ONE MORE - and then you’re on your own…
I always have time for a Diamond Platinum Engagement Ring:
A responsible luxury blogger ensures that all of her readers who don’t read
The Wall Street Journal are in the know about a noteworthy topic that was recently featured in that publication, as well as the word on the street about what’s hot
right now…
Note: Gentlemen, remember that if you appreciate this article, you can visit my entire Men’s category to savor more goodies after you read this.
As for today’s scoop…
Guys are going crazy over Charles Tyrwhitt’s apparel…and understandably so.
Charles Tyrwhitt’s (full name Nicholas Charles Tyrwhitt Wheeler) claim to fame
are his Sea Island quality shirts.
Sea Island quality means the cotton used to make these wonderful shirts are of a fine grade of cotton that is usually grown in the Caribbean. The shirts are then woven by the finest weavers in Italy, and are (so I hear) luxuriously soft to wear. The number 140 and such in Charles Tyrwhitt’s merchandise refers to the yarn count per pound.
The higher the count, the silkier and lighter the shirt.
If I were a guy, there would be no twisting my arm to get me to slip into these threads:
Lemon Pinpoint Classic Shirt
Paul Sky & Green Poplin Stripe Classic Shirt
Harry Blue Poplin Stripe Cutaway Classic Shirt
Samuel White Herringbone Textured Classic Shirt
Blue Pinstripe English Suit Jacket
Navy Twill English Suit Jacket
Charcoal Italian Travel Suit Jacket
Nice shoes, too…
Black Leather Brogued Monk Shoes
Oh, and for the record, Tyrwhitt is pronounced “Tirrit.”
