Cheese, how much do I love thee? Forget it, I'm not going to count the ways. I know you, my sweetest of readers, have not the time nor the patience for me to even begin to tell you how cheese runs through my veins. But believe me, it does.
My pal Matt from 1000 Markets told me about a vendor on his site. The company, Mt. Townsend Creamery, had a unique story and a delicious product. I must've dozed off when he began telling me the company history because all I could do was daydream about little wedges of cheeses from the Pacific Northwest. A few days later I was able to understand his excitement and sat down to a small little cheese tasting at home. And then my little cheesetasting turned into a full-on pig out moment until most of my cheese was gone.
Mt. Townsend Creamery began three years ago when partners Matt Day, Will O'Donnell and Ryan Trail decided to create artisan cheeses using fresh local milk from Washington dairies. Located in Port Townsend, Washington, the creamery is housed in a fifty year old building that has been home to boat builders, glass repair companies, a radical fringe book publisher (why not?) and most recently the local Department of Licensing. The three cheese fellas, along with the help of friends and local contractors, created a modern facility that produces traditional European-style handmade cheeses that are pretty damn special and delicious.
I love dessert but who can wait till the end of the day to have it? Not me. I refuse to live that way.
These are more like a cake than a muffin. Light, not at all dense and the perfect balance of sweet and savory (I added a touch of balsamic). These would be a delicious addition to any brunch menu or they could really just stand on their own.
When my friend, Ann, discovered I was making raspberry brownies, she quickly sent me a recipe for one of her favorite raspberry-spiked brownies. They have a layer of creamy raspberry-flavored butter frosting sandwiched between moist chocolate brownies and a rich, fudge-like topping.
Every Friday growing up I had a tuna sandwich in my lunch box. The bread was usually soggy by the time lunch came around, caused by the use
of too much mayonnaise and sweet pickle relish. Friday was also the
only day I was allowed to have a soda pop accompany my lunch. It was
usually RC Cola in the can, wrapped in tin foil to keep cold. The RC
Cola also kept my sandwich cool, a bonus as far as I was concerned.
