<p>LOL, Piemom, I can’t believe CC won’t let you type ****ake mushrooms. Too funny.</p>
<p>The “cheddar sauce” teese, I think, is delicious. I think it could use a little something to thicken it a bit, but I am too lazy to mess with it. I put a little pepper on it and am a happy camper. The mozarella tastes a lot to me like galaxy’s block mozarella but with a little less of that funkyness to it that I don’t like… I would only use galaxy’s if I was baking it in pizza rolls or something where the tastes are really blending together, but I’d melt the teese on pizza if I were so inclined. A cashew/nutritional yeast sauce is creamier and heartier for mac and cheese, but lately nutritional yeast is not agreeing with my tummy for some reason. :(</p>
<p>Daiya is just the epitome of nastiness to me, I refuse to eat it. I think people like it for the texture, which most dairy free cheeses do get wrong, but the taste is ALL all wrong. Although, I do think Amy’s dairy free mac and cheese uses it and I like that stuff a lot for some reason.</p>
<p>I think a lot of vegans forget what the real thing tastes like and are too quick to say something tastes just like the real thing, if you ask me!</p>
<p>Steak and CSA peppers on the grill. Salad. Oregon red wine. Krön chocolates.</p>
<p>BTW, I second the vote for the Cabot Seriously Sharp cheddar. It’s my go-to cheese. In fact, I bought four 2-lb blocks when my store had it on sale recently and stuck them in the fridge.</p>
<p>I’ve also had the Hunter’s cheese. I think the Seriously Sharp might be a bit sharper, still.</p>
<p>Cabot Seriously Sharp is my favorite cheese. Love it for mac n’ cheese, broccoli cheese soup, melted on toast in the morning, hash brown casserole…I am just a cheese fanatic anyway. We have a local dairy that sells a 10 year old “spine tingling” sharp which is out of this world.</p>
<p>Last night was a mix up of things: kielbasa, pierogies, and salad for DH and DS. Eggplant parm (from the freezer) for me.</p>
<p>Tonight I am thinking chili with steak or chicken but I need to run to the store for another can of beans.</p>
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<p>Shiitake mushrooms. There.</p>
<p>(there are 2 i’s in the word 
)</p>
<p>Note: cc is putting things in odd order again. This was posted 10/27 @ 11:50am. </p>
<p>Y’all are killing me with all the cheese loving going on!! For someone who just met a healthy weight goal this summer and am trying to maintain I’m living vicariously through you! 
Anything in moderation is okay…it’s the moderation part when it comes to cheese I have trouble with. :o </p>
<p>Tonight is reservations. It’s parents weekend so S2s choice, The Melting Pot. Just a little cheese there… I didn’t argue and gladly booked a table early. :). As long as I go easy/avoid the sauces offered for entree the rest isn’t unhealthy. I’m never tempted by the chocolate fondue for some reason, and opt for a cup of coffee instead.</p>
<p>Tonight’s meal will be sloppy joes, mashed potatoes, and cole slaw. We are having “fried” pickles that are actually broiled in the oven. Dessert is a crockpot rice pudding.</p>
<p>I got some nice sea scallops on sale today.</p>
<p>I will probably pan-sear them with some herbs, and serve over a salad.</p>
<p>Very devoted to Cabot cheese in this house. Also Black Diamond occasionally. </p>
<p>Just curious how you CC cheese lover’s store your great cheese. I have a British friend who swears by packing it loosely in wax paper and then into a paper bag. I’ve tried it but mine turns out lousy. I find double wrapping in saran wrap or that new stuff (press 'n seal) and then then into a plastic bag works okay. But is there a smart technique to storing really fine cheese?</p>
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<p>LOL! Thanks for the correction. :D</p>
<p>Leftovers from last night. DH has already abandoned me for hurricane duty and I have no idea when he’ll be home again, may be days. Debating whether I should put up a pot of pumpkin soup so there will be something wholesome if/when he gets home and I can reheat it on the grill if we have no power. </p>
<p>Sewhappy, my niece is a cheesemonger. I’ll ask her how fine cheese should be stored.</p>
<p>Making the Barefoot Contessa’s bolognese sauce tonight with Barilla whole past, grated parmesan and a salad with my friend’s brilliant tomatoes, olives, feta and a simple olive oil, balsamic dressing.</p>
<p>Oh, and chocolate cupcakes with coconut icing for dessert. Did I mention DD is home for fall break??</p>
<p>Thanks for that spelling catch!! Too funny…</p>
<p>Sewhappy that sounds wonderful. I love bolognese sauce but my kids got sick of it- i made it too often.</p>
<p>I am making French lentil soup from epicurious. I never went to the trouble of finding ‘French’ lentils for this recipe, but they I saw them at the store today and had to try them - can’t wait to see if there’s really a taste difference. And am baking cooks illustrated’s ‘best cornbread’- which truly is awesome cornbread.</p>
<p>I figured soup will be good to have while we hunker down waiting for Sandy.</p>
<p>Mussels and potatoes with lots of garlic steamed in white wine, a salad with a strong mustard vinaigrette and grapes and chocolate for dessert.</p>
<p>Corned beef and cabbage (I’m on Atkins.)</p>
<p>prime rib. yum</p>
<p>Acorn squash filled with a pear and apple compote (raisins, orange peel,nutmeg, cinnamon) smells wonderful. Joy of Cooking newer edition. Leftover steak, broccoli.</p>
<p>Cabot cheddar can be grated on to any cooked pasta, heated a little in the microwave and it melts perfectly. No other ingredients needed. My son loved it for breakfast, so I’d boil a box of high protein or whole wheat elbows or something and keep it in the fridge. A yummy breakfast in about a minute.</p>
<p>D2 is home for a couple of days (!) and just taught me how to make risotto. There’s just so much of it…</p>