"Serene" > wrote in message
...
> Ohmigoodness. I just tried the mascarpone (haven't had it before) to
> give me an idea of what to make with it for supper. Um, wow. It's just
> solid cream. (Ingredients: pasteurized cream, citric acid (acidity
> corrector)). I'm in love. Right now, I'm eating it on Triscuits, with
> half of them drizzled with thai sweet chili sauce. I'm in love, did I
> mention that?
>
> Probably will make a pasta sauce out of whatever I don't snarf on
> crackers. This stuff is killer.
>
> In other cheese news, I went to the Cheese Board for the first time the
> other day. Got an incredible D'Affinois, and a lovely soft Jack (telera?
> no, that can't be right) and some Cotswold (my new favorite cheddar-like
> substance), and a bit of decent havarti. Cheesy goodness.
>
> serene

Raspberry Chipotle over the cheese....

;-)

Dimitri