Ann's Cheesy Adventures

No meal is more satisfying and nurturing to me than cheese, cold meat, a crusty loaf, and perhaps some fruit. Ann's version of the ploughman's lunch is a daily occurrence at many an Anniezee lunch and dinner.

Tonight, a dreary Sunday night with the cold rain on the verge of snow all day and darkness settling early, I dined on the following:

Gypsy Soup - from the first Moosewood cookbook. Gyspy soup is a Spanish style vegetable soup spiced with paprika, tumeric, a dash of cinnamon, cayenne, and basil. I used potatoes, broccoli, peas, and a can of chickpeas in tonight's batch, but you can use any veggies you have laying around the house. I ate a big bowl and froze the rest.

A large wedge of Great Hill blue cheese - blue cheeses are best served at room temperature. I left mine out for about an hour before eating. Great Hill is a non-homogenized, raw milk cheese made in eastern Massachusetts. I'm a big fan of raw milk cheeses - so much more flavor than the mass produced grocery store varieties!

A hunk of one the delicious baguettes I make at home. I was in the shortbread bakery all day today, so why not throw some bread in the oven while shortbread is baking? I mixed the bread in the bread machine which is a great time saver when I'm busy working, but I completed each rising and loaf shaping by hand.

A big handful of Craisins - very nice with the tangy blue cheese and bread.

A glass of Bogle Petite Sirah - great taste and value for little $$. I like Bogle wines.

Stay tuned for the ongoing adventures of this cheesy shortbread gal.

Ann Zuccardy
Cheese Chick and Vermont Shortbread Company President