Today has been heavy and hot

Last weekend, in honour of my sister's visit, I bought the best cheese in the world and put it on a shelf to get perfect for eating the next day and then I forgot about it until this evening when we had made a fire in the garden and suddenly the moment was perfect for cheese.
too late ... all inside the wrapper was alive with maggots

Also

... on the green hilly piece where the scoundrels do drug deals I saw the man who uses Drunk Trike being given driving lessons on a shiny red motorised four-wheeler

Bouncy Cheese

Trampoline Bridge for Paris designed by Atelier Zundel Cristea 



The Man came back from India.

After a few days he was suffering from paneer-withdrawal symptoms

we should make some paneer

I said yes we should

I found a recipe:

bring whole milk slowly to the boil. as it rises in the pan add lemon juice. stir until properly separated then pour everything through a muslin to strain off the whey. compress the curds and refrigerate.

I did this


The Man ate it and said that it was almost as nice as Indian paneer but the Indians made it bouncier - could I make it bouncy?

Last night the Indian fim-maker came for supper, she and I made paneer together and when it was finished it still wasn't bouncy. The Man asked why.

You have to make industrial quantities and put a lot of preservatives in to make it bouncy

Still Gruntled

Rootling around in Bristol's delicatessens is the surest way that I know of staying gruntled. On one of these expeditions today I was diverted from a meringue hunt by a man with a lot of cheese.

I came away meringueless but accompanied by a perfect lump of wrinkly skinned Robiola. My new BFF suggested that I use some of it in this recipe from the legendary Silver Spoon cookbook.

Robiola Triangles

some Butter
some olive oil
8 slices of bread, crusts removed
7oz robiola cheese
1 tablespoon grated Parmesan
1 lightly beaten egg
2 tablespoons double cream
some salt

Pre heat oven to 350 F. Grease a baking sheet with butter. Cut each slice of bread into two triangles, drizzle each with olive oil and a pinch of salt.

Mash the robiola in a bowl and stir in the Parmesan, egg and cream until fully mixed. Spread the mixture on the bread triangles and place on the prepared baking sheet, bake for about 10 minutes – serve hot.

Earlier in the week we staged a pie-in, the last lunch party for the departing crew. Dazed by lack of sleep we were grateful for the instructions on how to manage this product.