My oh my, so much cheesiness to catch up on from the last few months! Back in October, my husband and I took an impromptu trip to Asheville, NC. It was a destination on our never ending list of places we want to go. Life was getting to be a bit much, so we decided to escape for a couple days.
We had dinner our first night at
Tupelo Honey Cafe. I had the veggie plate where I got to pick three of their side items. The minute I saw them on the menu, I knew I had to try them, and I was not disappointed. The goat cheese grits were a delicious surprise. Now that I'm home, I can't stop making them for breakfast.
After dinner, we meandered downtown for some window shopping until we reached Onyx Orchard Cheese. We purchased a local North Carolina hoop cheddar and a cheese which will forever be unidentified, as I cannot find the slip of paper where I wrote down its name. I recall that the shop owner told us it was a cheese that was sold as young, aged a few months and also aged many months, and we had something in the middle. Both became part of a lovely picnic overlooking the pond at the
Biltmore Estate.
I love crepes. Whenever we have the good fortune to travel to Europe, I constantly keep an eye out for crepe stands or restaurants. For some reason, there seem to be so many more places that serve crepes there. Are we less aware of their deliciousness? I digress. My cousin, with whom we stayed while she was studying in Paris, visited for a few days during the Christmas holidays this year, and we reminisced yet again about my first crepe experience with her that summer in Paris. It was love at first bite. I created reasons to have one nearly each day. Now I own a crepe pan and can make them whenever I so desire. I started by making sweet crepes but later branched out in the realm of savory crepes. Spinach sauteed with onions and mushrooms and a little goat cheese are a flavorful combination.
