I’m actually really, really proud of this post. Not just the photos…the colors…the exceptional outcome ~ the taste, the smell, the sight.. It’s all of it, actually. The whole package. I’m so very pleased about the fact that the idea conceptualized in an instant. And, I’m beaming over the depth of flavor and how it all so…
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Manchego cheese truly is one of the best things on earth. It’s nutty. It’s buttery. It’s a bit sharp…but it’s also creamy. It’s amazing. Manchego (officially Spanish: queso manchego, pronounced: [ˈkeso maɲˈtʃeɣo]) is a cheese made in the La Mancha region of Spain from the milk of sheep of the manchega breed. Official manchego cheese is to be aged for between 60 days and two years. Manchego has a firm and compact consistency…
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This sweet ode and praise to the versatile little eggplant stole my heart. The rich, meaty, purpley produce product is one of my favorites to prepare in a variety of ways – however, I am aware that it can be also instill one of those “love or hate” relationships in many flexitarians. Praising the Versatile…
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