Whether you separate your M&M's into groups based on color and let them wage battles against each other, or place orange slices over your eyes to give rise to citrus goggles, there is no finer day to play with your food than Friday.
A few tasty ways to serve up some fun.
Disclaimer: I accept zero responsibility for the fun and havoc that ensues
dip and go nutty
Take a Sharpee to the dirty dozen and align your newly formed egg platoon
carve art into your fruitbits
add a few drops of food coloring to your pasta
Hang the clothes out to dry
Get out the cookie cutters for fun fruit shapes
Prepare a crabby, beachside snackfix
Enjoy a few Waka-Waka cookies
Fluffy, spun sugar is always a surefire choice
Enjoy the teeniest sandwich
Eat an Eva egg (of Wall-E fame)
Whatever you do this fine day of days,
make certain it's filled with grins and laughter,
and remember you are never too old to play with your food.
Given little instruction other than to show up clothed in green and brandishing Irish themed food items, Queso Diegans from the county over gathered at the city's greatly awarded AleSmith Brewing Company for a March Cheese-up celebration.
The newly remodeled Tasting Room was the perfect setting for the scheduled Cheese and Beer tasting as Irish as a Paddy's Pig *
(Clockwise from top right: Tipperary Irish Cheddar, Sage Derby, Cashel Blue, Chimay).
Handmade cheeses, curds, and even a crème fraîche guacamole were in attendance along with new members and guests.
Homemade Irish Soda Bread and gorgeous veggies compliments of our lovely visitors and new friends from Slow Food Urban San Diego
Table settings were appropriately themed green.
Wes McCann's homemade brews on deck.
Queso Diegans enjoying the pre-meeting fare.
QD Officers presenting selected cheeses and brews including award-winning Alesmith brews on tap, a Dry Stout Porter created by President Chris Banker, and an Oatmeal Porter made by Member Brian Trout and Secretary Anna Kearns.
Of course, I seized the opportunity to wear my son's Jimmy Cap, tuft of red hair included.
Ah, beer and cheese are sure to please.
Perfect partners, and quite possibly a weighty threat to wine's supremacy as the cheese pairing beverage of choice.
The night's pairings included the following tasties:
Sage Derby with AleSmith X
The notes of citrus and pine from the refreshing extra pale ale were the perfect complement to the sagey and woodsy cheese.
Tipperary Irish Cheddar with Alesmith Nautical Nut Brown Ale
This ale's balanced sweet maltiness enhanced the deep, tangy cheddar with hints of fruit without adding bitterness.
Cahil Porter Cheddar with Banker's homemade Dry Stout Porter
Porter + Porter = Win Win
Chimay with AleSmith Grand Cru
Pairing Belgian styles was a smashing success. Those Trappist Monks sure have perfected the fruits of their labor!
Cashel Irish Blue with Trout and Kearn's homemade Oatmeal Stout
The stout's dark, roasty, with a touch malty sweetness was a perfect companion to the creamy, spicy blue.
Nobody goes hungry here!
For a complete list of the evening's pairings and for additional beer and cheese pairing tips visit: