Tired now, but I was tired already

[desperance]

Every now and then I go downstairs, and my whole house smells lovely - but that's from the Singapore noodles, and that was lunch. Lunch was hours ago. I am now obliged to think about dinner.

For once in my life, I think I might have lazy dinner. Make my famous courgette-and-manchego tortilla, only with Lincolnshire Poacher rather than manchego because that's what I've got. And pancetta, because I have that too. And green salad, and call that dinner.

I am too tired, 'way too tired to do anything more stretchy. (I can, I guess, slice a courgette. Probably. But that's about my limit tonight.) Lord knows why, but I've been knackered all week. And achy. But! Working, none the less. Virtue, thy name is - yawn. Ouch. Groan.

I might post action photos of Little Big Paw in pursuit of his thingie - but, y'know, tired...

Comments

[wishwords.livejournal.com]

I have a food question for you. A cheese question to be precise. I'm looking for a cheese that has a flavor similar to feta, but a softer smoother texture. Any ideas?

[desperance.livejournal.com]

Oof. I know, I think, exactly what you mean; I can feel it in my mouth. Does it actually exist? Oh, surely: there are so many soft smooth cheeses out there. The right name, however, is eluding me. Um, hang on: let me ask shewhomust...

[shewhomust.livejournal.com]

Is this a cheese you've eaten in the past and are trying to identify, or the specification for a cheese you would like to eat?

I'd suggest trying a young feta: it gets drier and stronger as it ages, so the trick would be catching it at the point where there was as much flavour as you wanted, and still the right texture. (I think I've had something of the kind from Shepherd's Purse, though I can't see it on their web site. Do you have any local artisan cheesemakers who use ewes' milk?

[wishwords.livejournal.com]

Um, both. I'm trying to find an equivalent to one of the cheeses we used in Turkey. The best description of it I can come up with is a smooth feta. I don't think there are any cheesemakers near here. Texans are more into meat producing. I do have access to a lot of Mexican cheeses, but I'm not familiar with them at all.

[shewhomust.livejournal.com]

Well, if it's something you met in Turkey, it's all the more likely to have been a local variant on feta: Wikipedia has a list of these. The crucial thing for the flavour is probably that it needs to be sheep's milk (or sheep plus some goat) - and I can see that's going to be a problem in Texas.

[devonellington.wordpress.com (from livejournal.com)]

You are always the most virtuous of writers and the best of cooks.

HEX BREAKER releases on August 1, and I'm both excited and slightly nervously sick . . .

http://hexbreaker.devonellingtonwork.com

[moral-vacuum.livejournal.com]

Good call on the Lincolnshire Poacher, which is one of my favourite cheeses. The John Lewis food hall does a really nice one.

[desperance.livejournal.com]

Our John Lewis doesn't have a food hall! However, we are waiting on a Waitrose (which has never penetrated this far north before), which I guess may amount to the same thing...?

[moral-vacuum.livejournal.com]

Not quite - the John Lewis food hall is like "Waitrose Plus". The one in that there Oxford Street has a cheese room (mmmmmmm...cheese) . But it's not the end of the world, as John Lewis intend to roll out extra posh waitrose (based on the food hall) branches over the next few years, and there's bound to be one in your neck of the woods.

[anef.livejournal.com]

It's the weather. It's too hot to cook. I am about to reheat a Sainsbury's pizza and open a bag of salad.