Monday, January 28, 2013

With all this extra time, I'm becoming a decent weekend chef. Yesterday I made Egyptian Red Lentil Soup and today I whipped up some Raclette!

Word of advice: if you decide to make Raclette, make sure you buy the upscale Emmantaler or Gruyere cheese. Don't buy rip off "Swiss cheese" made in North America. You'll miss out on a variety of soft, nutty flavors. Not to mention a 400-year business and a cut of culture.

They should pay me to write their advirtisments.

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