(no subject)

Tragedy! A tinge of ammonia in a blue cheese I can tolerate, but the Valdeon I just tried was... ugh. Overpoweringly caustic. It smelled like floor cleaner. I've got a strong stomach for stinky cheese, but this one I had to throw out. It's a pity, as I adore a nice strong Valdeon, and it wasn't exactly cheap, either.

This is what happens when you wrap a moist blue cheese in plastic for too long, supermarket cheese-wrapping jerks! Stupid anaerobic microbes. >=(

(no subject)

Barring unforeseen giant package of money showing up on my doorstep, or spontaneous kitten party, I think that baking mini-quiches on Thursday will end up being the highlight of my week.

On the one hand, that's a little strange, verging on the sad. On the other hand, I love me some quiche!

Options:

Bacon and cheddar
Ham and gruyere
Spanish chorizo and... manchego? Either that or cheddar.

Maybe a little finely chopped sun-dried tomato and/or green peppers for color. I'd like to do spinach, but spinach is tough in very small quiches.

For the crust I'm thinking of using some gluten-free batter so I can make a very thin, lightly flavored crepe-type crust or wrapper.

What do y'all think?