Well, no pictures in this post but quite a lot of info. So first up what I have cooked the last couple of days:
*Fava if you love split peas like I do then you must try this Greek dish. Cheap and delicious. Basically yellow split peas are added to a sautee of onions and olive oil and cooked to the point of a polenta like consistency. Delicious with capers and kalamata olives or spread on toast. And followed the following recipe: Fava Recipe with Eggplant Compote. I didn't have a red onion so used a golden onion and didn't bother with the Eggplant compote. None the less it was delicious.
*Once again I made Chocolate and Zucchine's Vanilla Pecan Bars for mother's day for Francisco's mom, Juana. I did an a little something different which was my dollope of homemade cajeta** and topped each dollop with a pecan.
*And yesterday I made my first recipe from The San Francisco Chronicle Cookbook Volume II, Arroz Caldo (Filipino Rice Porridge). Well I like the concept of it, but found that 3 tablespoons of fish sauce is too much for me and have decided I will go next time with the Chinese version congee which does not include fish sauce with keeps the wonderful biting quality of fresh ginger. Besides I suspect if ever made Arroz Caldo again I would be run out of the house by Dad because of the smell.
*And today I made Chocolate and Zucchine's Yogurt Cake. This is quite frankly delicious. I cannot wait for her to come out with her cookbook. One thing I did different with used dark rum instead because I don't have any light rum. Moist and fluffy. I definately want to experiment with it.
**Cajeta is "A thick, dark syrup or paste made from caramelized sugar and milk — traditionally goat's milk, although cow's milk is often used. Cajeta can be found in several flavors (primarily caramel and fruit) in Latin markets. It's used in Mexico and in some South American countries primarily as a dessert by itself or as a topping for ice cream or fruit." -Epicurious
And now on to the cheese:
Well, if you know me then you know of my bizarre relationship with cheese, I can eat a great deal of them melted, but if in raw form I become the pickiest creature ever, and this pickiness has made steer away from cheese. Yet, of late this steering away has slowly begun to veer towards cheese. So the other day I am Costco and see samples of Brie and I figure what the hey if I'm liking gorgonzola on my salad I might now be liking Brie. Well I was correct. I am now Brie fan; I even went so far this last Saturday while at Trader Joe's to buy a piece of triple creame Brie. It is gone now and I want some more. Yet, I have yet to get to point of liking to eat the rind.