Yeah /: maybe it'll taste better once I get home from work. Lol

I want to make brioche... maybe I will tomorrow. It sounds really good right now. I still need to get persimmons for the sake of trying the fruit though!

What's that? I haven't heard of it before.

It's a bread that's made with lots of eggs and butter. It can be used for sandwiches, toast, or just eaten by itself. I make a nice baked French toast casserole with it sometimes. I also made this year's Thanksgiving stuffing with it, and it held up well.

Everybody having a good Christmas and stuffing themselves with food?

I stuffed myself with food Sunday cause I worked Christmas.

I didn't. o.o; I don't even know why, either. I am going to make some thumbprint cookies at some point this weekend though.

What kind of cookies are those?

I did nothing, but ate some of the persimmon bread

They make a pile of different thumbprint cookies, but I was eyeing this recipe:
Classic Jam-Filled Thumbprint Cookies | Brown Eyed Baker

Oh I see... Print thumb, fill with jelly..

Fill with jelly? Wow. A full sized Jelly like ours would go a long way.

I GET IT! *after five minutes*

I'll make them later. I have both strawberry and blueberry preserves right now. I'll wait for my kiddo to wake up from her nap since she wants to help.

Watch out jelly... you're in a cookie recipe now!

I've made thumbprints before and these weren't as good. Phooey. :(

I cooked some pastaaaa, I've not cooked any for quite some time :O Don't know why, this was nommy!

• pasta on to boil
• Chopped 5 slices of salami and put them in hot, dry frying pan
• Chopped a courgette and chucked that in the pan, fat had come out of the salami by then, fried until the courgettes began browning and the salami was starting to crisp
• Sliced some baby plum tomatoes in half, added those to the frying pan when the pasta was close to being done. Wanted them softened but not collapsed.
• Drained pasta but not every drop, couple of tablespoons or so of water remaining when I tipped it into the frying pan.
• Stirred in a couple of dollops of mascarpone(where has this ambrosia been all my life!) and pesto
• Sprinkled with too much grana padano (it's cheaper than parmesan)

http://i5.photobucket.com/albums/y17...ps1f27dda0.jpg

There is some pasta under all that cheese [lol]

http://i5.photobucket.com/albums/y17...ps4fe05856.jpg

The combo of mascarpone and pesto is a good one! Especially combined with the juice from the tomatoes and the salty/meaty fat from the salami. [drool]

That was a big bowlful there, I ate the lot [blush]

Mmm, looks nummy!

How strong is the grana you used? Over the summer, the farm up from my grandmother's had some. I got a small wedge and put it on top of eggs without really tasting it first. Definitely used too much, and the "funk" drove me away from it again. o.o;

pff... You call that "All that cheese"? You should see how Americans cheese their food [rofl]

If it's as potent as what I tried on my eggs, that's a looooot of grana. [lol]

Now, if I were to put Monteray Jack on taco soup... yep. American. XD

I've seen americans have too much to the extent the bowl almost overflowed.

I've never heard of "potent" cheese until this thread... what is so potent about it?

Thankfully I'm not that bad! o.o

Hrm... I'm trying to find a way to actually describe my experience with raw grana. It's definitely something that one needs to experience. It almost tasted like heavy duty cleaner smells. Does that make sense? Didn't taste like cheese at all. I remember the woman saying that, after it ages, it's meant to be similar to Parmesan. I think what I had was just extremely under-ripe cheese. It smelled of feet and honestly tasted of nasty cleaning chemicals.

I know it's not the cheesemaker, either. She makes such lovely cheeses... especially goat cheeses. And her cow-based cheddar rocks, too!

Smelled of feet- nopenopenope *flees*

Yep... kinda how I felt. I rarely ever spit out food, but that I did.

I smell any food before I use it... so it'd be flying into the trash long before it got on my plate.

I'm the kind of person who sniffs the milk to see if it's good after having sniffed it 5 minutes ago to use it.