If you have a Trader Joe's nearby, osso, they have manchego and some
other Spanish cheeses - they're all delicious.
Thomas wrote:dyslexia wrote:I admit to being a major cheese eater,
I'll out you to Francis soon. It's just a matter of finding the most embarrassing moment.
don't make culinary threats shrimp guy... you never know when it can backfire
I stopped in a my closest grocery store last evening. It's the least good grocery store for miles around, but I just needed a few items. It turns out they've set up a new cheese display - not a very broad selection, but it's a start. Well, there it was, Manchego, so I bought some. Delicious!!
BBB's favorite brunch
BBB's favorite brunch: Avocado and Sour Cream Scrambled Eggs with Finnish-Style Limpa Bread (Orange Rye) and a bowl of fresh raspberries.
Recipe for Avocado and Sour Cream Scrambled Eggs
developed by BumbleBeeBoogie.
(My favorite Brunch recipe)
2 Tbsp. butter
4 large eggs
1 ripe avocado, mashed into small chunks
2 green onions, thinly sliced
1/3 cup sour cream
salt and freshly ground pepper, to taste
Whisk the eggs, salt and pepper together until blended.
In a medium size frying pan, melt the butter over low heat; add the green onions and saute for 2 minutes. Add the egg, mashed avocado, and salt and pepper mixture. Stir constantly until the eggs just begin to set. Immediately add the sour cream to the egg mixture, stirring to blend over low heat until the egg mixture sets but is still moist. Take care that the scrambled eggs remain moist.
This is a wonderful brunch dish served with sides of bacon or ham and fresh fruit. Its especially good with my Finnish Limpa Bread toast. Serves 3 to 4 people.
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Recipe for Finnish-Style Limpa Bread (Orange Rye) by BumbleBeeBoogie.
This bread is a lovely moist, dense, easy to slice bread, delicately flavored with orange, that makes wonderful sandwiches or toast.
1 & 1/2 cups of warm water
2 packages of active dry yeast
1/4 cup of light or medium molasses
1/4 cup of white granulated sugar
1 tablespoon of salt
Finely grated rind of 2 oranges
2 tablespoons soft butter
2 & 1/2 cups of rye flour, sifted
2 & 1/2 cups of all-purpose white flour, sifted
Place the warm water in a large warm mixing bowl. Sprinkle the yeast over the water until dissolved. Mix in the molasses, sugar, salt and orange rind.
Add the soft butter and rye flour; mix well. Stir in the all-purpose white flour.
Turn the dough onto a floured surface; knead the dough until it is smooth and elastic. If the dough is too sticky, work in a little more of the all-purpose white flour (about 2 tablespoons.) The dough may optionally be kneaded with a power mixer and a dough hook.
FIRST RISING: Grease a large bowl and place the dough in it. Cover it with a clean dry towel or plastic wrap. Let the dough rise in a warm, draft-free place until it is double in bulk, about 1 & 1/2 hours.
SECOND RISING: Punch the dough down and let it rise again until it is double in bulk, about 1 hour.
THIRD RISING: Flour your hands. Punch the dough down again. Divide the dough in half. Shape the dough into two oblong loaves. Place the two loaves on one or two greased baking sheets. Cover the loaves with a warm, damp towel. Let the dough rise again until it has doubled in bulk, about 1 hour.
Uncover the two loaves. Bake them in a 375' over for 35 minutes or until the loaves are a rich brown. Remove the loaves from the oven, brush them with additional melted butter.
This recipe makes two loaves that will keep well wrapped in a refrigerator or freezer protective wrap. This bread is a lovely moist, dense, easy to slice bread, delicately flavored with orange, that makes wonderful sandwiches or toast.
I've tested this recipe in a bread machine, but it has a texture different than the more desirable hand-kneaded loaves.
Breakfast at Brennan's in the Big Easy. On somebody elses nickel.
