First, a brief showing by Thursday night’s falafel from Mamoun’s:
And then Friday night’s dinner (another wonderfully yummy composition by J): shrimp, flounder, scallops, tofu, bean sprouts, ginger, scallions, garlic, shallots, miso.
This morning started off with coffee, as usual. Though we had to walk to Walgreen’s to pick up some milk first. It is a little sad that we no longer have a grocery store in New Haven.
Then a tangerine. I’ve eaten so many tangerines in the past week or so. Averaging around 4 or so a day?
Some Lifesaver’s jellybeans. So many flavors in the bag! Blueberry may be my favorite. Never tastes like real blueberry though.
A little (or a lot) of bread from Atticus and cheese from Caseus. Ossau iraty, a sheep’s milk cheese from France. Description from http://www.cheese.com.
Ossau-Iraty is a traditional, unpasteurized, semi-soft cheese made from sheep’s milk. It usually has a shape of a wheel, with natural rind. This cheese is made with the milk of Manech ewes. There are three main sizes: small (Petit-Ossau-Iraty-Brebis Pyrenes), intermediate (non-fermier), large (fermier). Affinage takes at least 90 days, 60 days for the small version. The temperature of the cellar must be below 12 C. This cheese unites two regions of France in the Western Pyrénées: Ossau in the valley of the Bearn and Iraty in the beech forests of the Pays Basque. The cheese is full of a delicious, nutty, robust taste if it is produced during the period from June to September when the herds move up to the high mountain meadows.
The rest of the day still to come!