Nothing says Spring like baby goats... And great goat cheese!

That's right - it the time of year when the goats are kidding and the sheep have been lambing - Spring!

And after the baby animals comes all that fresh milk and fresh cheeses!   Creamy chevre; soft ripened rounds; lightly aged crottin, ash covered pyramids.

 Coming soon---- pictures of some of the baby goats from Capra Gia farm.  

Local goats provide wonderful fresh cheese!

"Cake" Art

Yes - Your eyes are being deceived.   The cakes are made of wood and coffee grounds!   Dessert as art is not new.   As I continue to post here, pastry can beautiful, delicate, whimsical and creative as well as super delicious. Now with my own dessert and savory pastry creations.....   sometimes they look good, but possibly not quite to the level of art.   However,  they generally taste wonderful.   I tell myself that the less that ideal shapes and colors are the elements that indicate "homemade" to the diners enjoying them.

Eat Dessert First - ice cream edition

Oh. I am in so much trouble now.  I have been resisting the urge to get ice cream from Jeni's for weeks. Even though I walk past the store everyday and the weather has warmed up - I held out until today.

 

Big problem. Big. Huge. (Thank you pretty woman). I loved it. Loved it.  It was a great way to end a long work day.

I got the Wildberry Lavender and the Riesling Poached Pear.  Unusual flavor but very light and refreshing.  Reminded me of some of the melon gelato scoops I had in Italy in the past. The girl at the counter said Jeni had been experimenting with essential oil to get these flavors. And apparently there will be more seasonal treats to come.  Another customer mentioned the he already missed the fall/winter flavors that have been switched out for more springtime berries and fruits.

Some of the flavors I tried today were richer, heavier - but also delicious.   

Next up: Goat Cheese with Cherry 

Tasty April Fools!

Is that a fried egg on top of that cupcake?   Or spaghetti and a meatball?   Maybe....

Or it could be that a clever pastry chef made some fun creations to fool us all.   

Cakes full of lemon curd and topped with sugar designs and butter cream icing - Yum!

Happy Valentine!

And what is inside you ask?

Yummmm.  Chocolate mousse and fresh berries!  

The real question is cup of hot tea, or glass of prosecco?

Age is just a number

So I went to run errands looking like this...

And was inspired to take a couple selfies.  It isn't like me to do it but I got such a boost of confidence at the grocery store!

I stopped on the way out to buy a lottery ticket.  The clerk asked me if I was 18.  Even after I said yes she asked for my ID.   I guess my surprise seemed suspicious.  Anyhow, I couldn't stop thanking her and giggling the whole time.  

Over 30,and under the weather with a nasty cold, but still lookin' underage!  Woohoo!  

To be fair I have had this shirt since I was 19. And from a thrift shop no less....

Maybe this bodes well karma-wise for my lottery chances?!

Chinotto Cocktail Creation

I usually think of rum as a summertime treat.  You know- Cuba libre, mojitos, umbrella drinks, etc.  However, I have created my own winter rum cocktail!

It does not have a clever name yet.  I'm still working on that part, but here is the recipe:

1 part dark rum

3 parts San Pellegrino Chinotto

Not too much ice.  It is already chilly outside.  And probably not a spiced rum either.  The flavor of the Chinotto is enough already. 

If you are not familiar with Chinotto, it is an Italian citrus fruit.  The flavor to me is a combination of pear or persimmon with a blood orange.  You can still find decent pears this late in winter and the oranges are great and ripe, so this feels like a season appropriate flavor.

The San Pellegrino drink is carbonated so you do not need to add any club soda to the cocktail. Plus, I don't put in too much ice because I go light on the rum and don't want to dilute it with water. 

Enjoy!