I have been pondering my blog, and I'm thinking that a little direction might be order. A purpose and an order - as opposed to this simply being an online journal of my musings and culinary wanderings.
I have a true love of baking bread and believe that if there isn't bread in the house - we really have nothing to eat. I also love cheese, in all of it's many varied and wonderful forms (I even like Velveeta). I love wine, but don't really know anything about it. I'm not a wine connoisseur and I drink it too quickly to justify paying very much for it. I would rather have three or four $8-10 bottles than one $30 bottle. And I love old kitchen stuff, housewares and recipes, my house is full of this stuff. So I'm going to try an experiment - Nickel & Dime Wine Wednesday, Crust & Crumb Fridays, Saturday Cheese Course and Mondays In a Vintage Kitchen.
Here are the rules:
Nickel & Dime Wednesday will feature an imported wine that can be found for less than $10, and will include some tasting notes and impressions. Given my rather limited knowledge of wine, I can really only tell if I like it or not and how cool the label is, but maybe that's all that matters anyway.
Crust & Crumb Friday, I'll bake, photograph and blog about a new bread that I've baked. No Repeats! This should be a joy as I love bread more that about anything on Earth. The aroma, the melty butter - baking bread is my idea of what a home should smell like. Mmmmmm.........
Saturday Cheese Course - Let's expand our horizons beyond Cheddar and try a new cheese every week. Some I will cook with, others will be simply enjoyed during happy hour with a glass of wine. I'll write about production, taste, smell and what it might be well paired with. (Are you supposed to eat the rind?)
And finally, Mondays in a Vintage Kitchen. Mike thought it would be fun to use all of the old cookbooks I've been collecting, from Julia Child back, before processed food, trans fats and artificial flavorings and colorings were the norm. So my assignment will be to find a recipe from the 50's or earlier, maybe way earlier, and try it out, using as many vintage techniques, ingredients and tools as possible. It will be interesting to compare this to how we eat today.
This should be fun, and will give me some structure and you something to look forward to.
Cheers!
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