these had better be the best damn lace cookies in the whole world, since it took almost 20 minutes to blanch and peel the almonds.
at the grocery store today i found jack cheese with jalapenos in it. i bought it, of course. when i lived in st louis, there were sometimes these packets of cheddar cheese with chipotle mixed in, and it was always freaking delicious in eggs. i am hoping this jack cheese will be delicious on top of black bean casserole on monday.
on sale at the grocery store today: mozzarella cheese (we got six or seven packets, but three of those packets i am using for holiday gifts; i am going to chop up the cheese and put it in nice glass bottles with garlic, olive oil, and rosemary or basil, mmm), butter (three pounds of sweet cream butter for cooking; i’ve been thinking of trying my hand at hollandaise or béarnaise, and for that i need clarified butter, which i’ve never made before, so it is good to have extra in case i screw up — plus butter for fudge next month, plus butter for cookies tomorrow), and cream cheese.
here is my recipe for the best walnut raisin cream cheese ever:
1 packet cream cheese
1 – 2 tbsp maple syrup
1/3 c chopped walnuts
1/3 c small raisins
mix together (i microwaved the cream cheese and maple syrup together for 30 seconds for easy stirring), put in the fridge for about half an hour, use! most delicious on egg & onion bagels, but i’m sure if you’re a heathen and prefer it on crackers, it would be good there as well.
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