<p>love, love, love goat cheese.</p>
<p>Steaks on the grill, (thank you 75 degree Ohio fall day!), caprese salad and saut</p>
<p>I spent a year in France with a French family who thought goat cheese was a special treat. I did not. Too bad, now I love it!</p>
<p>I usually grill a steak on Friday evenings, unless it’s pouring. Tonight is just leftover chicken and trying to use up last week’s CSA vegetables (dandelion greens, mystery winter squash, bok choy) since there’s a new influx of them today!</p>
<p>Spicy Italian sausage cooked with peppers and onions in tomato sauce.</p>
<p>Might do something starchy, might not, it tastes good on its own.</p>
<p>We are making my version of egg mcmuffins tonight… scrambled egg on a toasted english muffin with bacon and vegan cheese. With tater tots. :)</p>
<p>Or maybe Arby’s if we’re feeling lazy… I haven’t decided yet.</p>
<p>Julia Child’s Quiche Lorraine and the rest of the big salad from my lunch at Cheesecake.</p>
<p>Lentils, carrots, bulgar, tomatoes with side of brown rice, Greek yogurt and salad.</p>
<p>I love feta and I believe that’s made from goat milk. Don’t like the kind you buy already crumbled. I like the feta in a block that you break up yourself. Don’t know why. Tastes much better. Brilliant paired with a Kalamata olive.</p>
<p>^^^Feta is usually made from sheep’s milk. </p>
<p>Tonight’s dinner is meatloaf and the last of picking of lima beans from our garden. We are supposed to get frost tonight!</p>
<p>scalloped potato casserole with ham and corn. It was so delicious. My lazy kind of meall</p>
<p>I love feta, but not most goat cheese. I’ve never eaten goat meat, but mutton tastes really strong to me.</p>
<p>I made Indian food again.</p>
<p>Making pea soup for tonight and homemade rye bread. Just in the mood.</p>
<p>Feta can be either sheep or goat cheese, tastes pretty much the same either way. Our family loves feta, and we also love the soft goat cheeses that usually go by the name chevre, either herbed or plain. We get some outstanding local organic goat cheeses here in Minnesota, but for feta we usually go for a French import that we favor. Excellent in a spinach-dill-rice dish DW makes, or as part of a Greek-Middle Eastern feast with hummus, baba ganoush, pita, tomato, cucumber, olives, peppers, falafel, tzatziki, etc. D1 also loves a spinach-tomato-feta-onion omelet.</p>
<p>For dinner tonight we had DW’s chicken wild rice soup, a Minnesota fall classic. Yum! Saturday is probably leftovers night; DW and I have been cooking up a storm and it’s time to move some inventory.</p>
<p>I had no idea feta came from sheep or goat - never thought about it! I adore feta, despise goat cheese- go figure!</p>
<p>Chicken Marsala & rice…easy to make & quite delicious.</p>
<p>Turkey meatloaf and creamy mashed potatoes and green beans. DH’s favorite and I’m in mood for a hearty meal!</p>
<p>I wish I didn’t just find out that Feta was sheep or goat cheese…I much prefer to remain ignorant, thank you very much :rolleyes:</p>
<p>Going out tonight to a place fancy enough that I won’t wear jeans. 
</p>
<p>I grilled a lovely 14 ounce Angus ribeye from the local butcher shop last night, along with some grilled yellow squash as a veggie. So good.</p>
<p>While I was eating, I threw a couple of big chicken breasts on the fire, so it’s chicken and Cat Cora’s spicy brocolli slaw for dinner tonight…</p>
<p>Grilling salmon marinaded in soy and garlic. Lots of steamed broccoli. And brown rice. </p>
<p>And yellow cake with butter cream frosting. :)</p>