All Kinds of Rinds
My Beautiful "Cheese-Ends" Collection
One of the things that Tante Marie chef Jessica Lasky taught me was not to throw away my cheese rinds. That was last Fall and I have been collecting them ever since. Here you see a mix of Parmigiano Reggiano, Tete de Moin and Gruyere Rinds.
Jessica's advice was to "use in soups for flavour - you can fish them out before serving, if they don't dissolve". Alternatively you can grate the hard bits of cheese and use to top crostini or pizza. I will be featuring a recipe using cheese from these rinds later in the week.
Farmer's Market Bounty
Because I have trying to follow a healthier eating pattern, I bought a lot more vegetables than meat and dairy at the market yesterday. It may seem like a lot, but I made a large batch of soup stock that will last me a while. An upside of this was that I also spent a lot less money than usual!
Sugar Low Friday - Next Week!
I don't know about you but I have been having quite a lot of difficulty with this Sugar Low Friday challenge. Everything I have tried with no sugar so far hasn't worked out as well as I would like, so I better get practising some more in the kitchen. I hope you are having better luck than I am. I am thinking of switching from sugar-no to sugar-lo. I look forward to reading everyone elses' entries next Friday.
Links, Resources and Further Reading
Bay Area Resources:
The Ferry Building Farmers Market | CUESA.
Cheese Rinds blogged locally | by Gastronome
From The Cheese Store of Silverlake | A word About Cheese Rinds
Daily weight loss, weightwatchers and diet notes:
It was strange visiting The Ferry Building and Farmers Market without partaking in some of my usual treats. No stop for me at Michael Reuchiutti for a single chocolate, no almond croissant from Acme. I sauntered into the Farmer's Garden, hoping to treat myself to one of their unsung fresh juices, only to find they'd closed down. That's a shame. I made myself an interesting lunch from some of my market purchases (recipe next week). Around 6pm I was so hungry and miserable I had to lie down for a snooze to try and block out the famished feelings. In the evening I shunned a friend's pub crawl and the promises of empty calories it held and instead went out for an excellent, quiet dinner, where I chose carefully (I ordered chicken!) used up a few of my extra points, felt totally satisfied and had a very good time. Another WW trick I recommend, is to only eat half of your restaurant main course and ask for the other half to go. That's what I did last night. If I'd have eaten the whole thing, delicious as it was, I am certain I would have been bloated and stuffed.
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Food | Eat Local | Farmers Market | San Francisco | Cheese | Weight Watchers | Diet All Kinds of Rinds