I truly love technology, especially when it lets me find marvelous things. If you’ve been here before, you’ll note the change of format. Well, it’s entailed a LOT of editing, link checking, replacing photographs that somehow disappeared in the switch. So, I’m likely a little squirrely side. (Frankie would probably flat-out bitchy since the last time he walked across the keyboard.) I was just editing a blog post on Roast Duck with Fresh Fig Sauce, thinking that since it’s summertime, there will be figs. . . .
My email popped up notification of a “like” from a blog that I just discovered and started following. From Alfred’s with Love. WordPress put this one up on my list of recommended blogs yesterday, and I went to check it out. I liked, I followed.Thank you, WordPress!
I’m seriously addicted to good writing about food, eating, dining, or even just the occasional graze, or an excellent sandwich (See Bibliography page). As usual, the WordPress email included some links–Sea Bass and eat it caught my eye, and I was just roaming around. Perhaps because I had just been looking at duck on my blog I pulled down the recipe index and clicked on duck.
What I found first was Duck à l’epoisses. Epoisses is one of my two favorite cheeses (the other being Brin d’Amour or Fleur de Maquis). I’d never thought of combining it with duck until I saw this recipe, and it’s left me drooling on my keyboard, even if it is so hot right now that I’d not want duck for dinner. This is a keeper of a recipe–come some cooler days and I’ll be looking for Epoisses cheese to try this (unfortunately it’s not one that I can just walk into the cheese shop and get here in Durham).
You’ve got the links here; you really should go check out this blog because there delightful reading, and some great anticipation with the recipes.