Home stretch.
Breakfast: Coffee with half and half, cocoa. Son had blueberry snack bar.
Lunch: Glass of kefir, Kettles potato chips (I unearthed them while reorganizing things in kitchen. Hey, made in Oregon.)
Dinner: Baked potatoes topped with leftover tostada meat, leftover beans, slices of Greenbank sharp cheddar.
Snack: Broke down and opened up the "Adelle" round of cheese from Ancient Heritage dairy. It was a $5.20 hunk of cheese, and I was going to save it until I was through with challenge. DS asked to try it, and I shared. We ate about a third of it.
He said, "Not bad," which coming from him, for cheese, is high praise. I said, "I think it could have ripened longer," and he said "What do you mean?" so I explained that cheeses like Brie and Camembert need to "ripen" as the mold from the rind permeates the interior until it turns into a creamy liquid. I thought it was pretty good, a smooth mellow flavor with a little tang.
But he thought it was ridiculous for cheese to cost $19.95 a pound, no matter how much work goes into them.
"It would be good on crackers," he said.
I agreed.
I have been on a Quest. The Quest is to find a local cheese that DS will eat.
Now I need to find one that I can afford to feed him.
Did I say, he made faces at the Oregonzola?
And he thought the Greenbank cheddar was weird because it didn't melt on our hot food tonight (even after another 30 seconds in the microwave).
Does raw milk cheddar have a higher melting point?
Total for week: $125 and change. This might go down when I go through the list tomorrow and weigh everything where I am calculating the amount I used by the beginning and ending amounts.
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