Quoting Bill Swisher to Nancy Backus on 01-04-19 19:30 <=-

Sounds like a useful plan.... I take it that people know you like
extra sharp cheese....? Hopefully your recipients won't have an
overage already themselves... (G)

I've decided to keep 2. In looking at the open package...well I truthfully didn't realize how much damage I'd done to it. Then I noticed one said "Super Sharp", so naturally it has to stay. Besides
if there's any left in April I can donate it to the Clubhouse for munchies during get togethers.

Sounds like a reasonable decision.... it would be a shame to have to go
out and buy cheese in a month or so, just because you'd given it all
away... ;)

Cheese lasts a lot longer than you give it credit
for. There are two main factors you can control
in the growth of cheese-eating bad organisms -
water and air. If you keep the water low enough,
there's no need for concern, though if you're
not careful the cheese may suffer. And keeping
air out will stymie aerobic bacteria (though
promote the sometimes worse anaerobes). The
best thing to do is to keep your cheese either
sealed in its original aseptic coating (plastic
or wax or whatever) or else wrap it in breathable
absorbent fabric - muslin, sturdy paper towels,
and so on.

I stumbled, literally, into the morning coffee one Wednesday. Somehow with the trip to Denver and whatnot I'd not gotten the propane
delivered as usual. So at about 3:30am I realized it. Had to do with the outside temperature being 34 and the inside at 63.

Some things one does have to stay on top of... :)

Anchorage, Avasu, same thing.

Both those numbers went down by a couple or three by 7:30 when I

left for

breakfast (I had tea with my ham and eggs since I'd already put

away my

2 cups of coffee), buy a wrench to take the tank off (sold all my

tools

thinking I wasn't coming back here), and then back home. Tossed the tank on the passenger seat and went for propane. Long trip, all the
way across the road. I've got enough to last until Monday when

the guy

can fill both tanks. If not...well I've had recent training in how to handle the situation.

I trust it is all taken care of now...? :)

There's a clubhouse, isn't there?

Tiramisu
categories: sweet, dairy, Italian, French
servings: 4

3 eggs, separated
70 g fine sugar
1 pn salt
100 g mascarpone
10 cl marsala or other liquor
30 cl espresso
200 g ladyfingers
cacao powder
a few chocolate-covered coffee beans
confectioners' sugar

In a terrine, whip the egg yolks with the sugar
until light-colored and tripled in volume. Fold
in the cheese by tablespoons, with a spatula.

Whip the egg whites with a pinch of salt to
stiff peaks and fold in.

Combine the coffee and marsala in a lipped
plate. Quickly pass half the ladyfingers through
the mixture and arrange these in the bottom of a
serving or trifle bowl.

Cover with half the cheese mixture.

Repeat, moistening the rest of the ladyfingers
and arranging them over the previous layer.
Finish with the rest of the cheese mixture.
Smooth the top, cover, and keep in a cool place
overnight.

Just before serving, cover the top with a
thick layer of cacao powder. Decorate with
some coffee beans and confectioners' sugar.

Vin conseille : un verre de marsala.

halex[at]club-internet.fr
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