Entries Tagged as 'cheese'

Superbowl Bound!

January 23rd, 2011 · 2 Comments

I bunkered down in my living room with my fellow Packers fan Caroline today and watched the Packers beat the Bears to win the NFC Championship and earn the right to play a Superbowl XLV. Caroline brought over all of the Wisconsin necessities: A port wine cheese ball made in Kaukauna, WI (where I lived for a few years); cheddar from Weyauwega, WI; summer sausage from Oshkosh, WI; and Packer-themed cupcakes (not from WI, but fun anyway). She also brought over some Leinenkugel’s beer from Chippewa Falls, WI and a microbrew from Horny Goat, out of Stevens Point, WI. And I had some Shine On beer from Central Waters Brewing in Amherst, WI and a variety of beers from Sand Creek Brewing in Black River Falls, WI. It was awesome!

Later on Jess came by and watched the end of the game with us. It was fun to have a girls football party where in between plays we could ponder important things like “Who is cuter? Matthews or Rodgers?” and “Did you hear that Cutler is dating Kristin Cavallari?” and rewind BJ Raji’s touchdown play 5 times so we could giggle at his dance. Fun day. AND!!!! PACKERS IN THE SUPERBOWL!!!!!!!!!!

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Wine and Cheese and Lingerie

October 27th, 2010 · No Comments

This past weekend Dallas went to Las Vegas for his bachelor party. I wasn’t sure if I wanted to have a bachelorette party, but a while back I decided maybe just to have a girls weekend while Dallas was away. A couple of my friends flew in from New York and a couple of my family members drove down from Wisconsin. They all stayed at my house and we spent the weekend with my Chicago girlfriends.

Dallas had to fly from Las Vegas to Florida for a business trip, so I haven’t seen him yet, but while talking a bit, it seems like they all had a crazy time partying. That is what he wanted to do, so I’m glad that he did it. Vegas is not really my style, but I was so totally happy with everything we did over the weekend. I had so much fun and I think everyone else did too.

On Friday people were driving in and flying in, so we decided to have wine and cheese at my place. I provided the space, but Jessica G. and Kristin brought everything over.. all the food and wine. We had about 5 different kinds of cheese, a few different sausages, quince, nuts, mini Mediterranean pizzas, hummus, veggies, grapes, three kinds of olives, and crackers. It was all so delicious. Our s’mores dessert was provided by The Baked Escape.


The Spread

Jess B. flew in early in the afternoon. Kristin and Jessica G. came over at about 6:00 or so to set up. Amanda arrived shortly after that. We ate and ate and drank and drank. Jill couldn’t come over because she had previously plans. Later on we convinced her to stop over and bring Halle with her. They only stayed for about an hour, but it was fun to see Halle-girl. I wish I’d have gotten my photo with her!

At about 10:30 Jeannette’s flight came in. I was feeling kind of tipsy by then. Jeannette got something to eat and we quickly got a drink in her hand. Since everyone was assembled, it was time to open gifts. I didn’t know anything about this when we were planning the party, but Jessica G. planned to have everyone bring “boudoir gifts.” I was kind of frightened to open these, but the ladies got me some really nice, pretty things… which I will not get into detail on here!


Feeling a little scared


Aw! Pretty purple nightgown & robe


Jeannette & Kristin


Amanda & Jessica


Something was hilarious


I can’t remember what Kristin was describing, but it was IMPORTANT

Oh, and Jess G. got me a tiara, which came in handy later on in the weekend!


How do I look in a tiara?


Soy? Edible? Huh?

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Parmesan Cheese, Made With Natural Cheese

March 14th, 2010 · 2 Comments

Imagine that!

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Celebrating with Wine, Cheese, and Pizza

November 13th, 2009 · 2 Comments

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Triple XXX Cheese Flight :: Bin 36, River North, Chicago

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Sauvignon Blanc vs. Chardonnay :: Bin 36, River North, Chicago

Anjum and I planned to take Aimee out for her birthday and Aimee insisted we also include my engagement, so there was a lot of celebrating to do last night! We walked over to Bin 36 and each got a flight of wine. Mine was the Sauvignon Blanc vs. Chardonnay flight.* We also shared the Triple XXX flight of cheese that included an American mozzarella, Brie, a goat cheese, Camembert, and one on the end I can’t remember. On the side we had apricots and figs and some truffled honey. Delicious, delicious, delicious. We need to do this more often!

Aimee and Anjum surprised me with a gift, which was a gift bag with a bunch of wedding magazines in it. It was fun to look through them, although I’m so not in a wedding mode yet. Someone needs to knock me on the head and remind me that when you get engaged then you have to plan a wedding. I think Dallas and I were just so excited to get engaged that when people immediately ask us when or where the wedding is, we have no answer just yet. But it was fun to page through and look at the different stuff. A lot of it is way more than anything we want, I think. One of the magazines was a destination wedding magazine and that was fun too.

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Wild Mushrooms, caramelized onions, taleggio cheese, hazelnuts, truffle oil :: A Mano, River North, Chicago

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Buffalo mozzarella oven dried tomatoes, basil pesto :: A Mano, River North, Chicago

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Classic margherita: Tomatoes, basil & mozzarella :: A Mano, River North, Chicago

After our cheese and wine extravaganza, we decided we should probably eat some real food. Downstairs at A Mano they were having their $5 pizza night so we ordered a few pizzas and had a bit more wine. Great night! I need to go out with the girls from work more often!

*Note to self: Favorite wine of the night was the 2008 Domaine Des Fontanelles Sauvignon Blanc.

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Otter Creek Organic Farm Spring Cheddar

May 12th, 2009 · No Comments

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This is great cheese! I bought it at Provenance Food & Wine, a little wine and specialty food shop in Logan Square. They had both a spring cheddar and a fall cheddar. I asked the guy working in the shop what the difference was and he said that depending on when the cheese is made it will taste different because the cows have been grazing on different kinds of grasses and stuff depending on the season. Sure enough, from the Otter Creek Organic Farm site:

Each season’s cheddar has a unique flavor and fat content—they are all very different.

In the spring, the herd is grazed on pastures of clover, rye and young grasses; in Summer, the pasture is full of orchard grass, young corn, and sorghum. Fall brings mature rye, alfalfa, and clover. In Winter, the pasture is full of snow, so the herd eats sileage and bailage, made of fermented alfalfa and grasses cut from the farm’s pastures.

It’s not just the feed—the milk changes in fat content and hormones based on the season: lower fat in the warmer months, and higher fat in colder months.

Oh, and the farm where this cheese is made is located in WI!

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