# of divers

Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts

Friday, October 25, 2013

Curdled Clabber and Trick or Treatment

The spooky season is well underway, and the Queso Diegans gathered for a delicious and frightful bash for the 'darker' part of the year.


Scaring up my own contributions to the seasonal affair, I dressed up a board of cheese offerings, piled high with a double-aged Gouda, a stiltonesque Bay Blue, and Delice de Bourgogne, a triple creme cheese topped with pumpkin butter and roasted almond sliverbits, (which served well as 'fingernails' for my mozzarella fingersticks). 

Wrapped it up with carrot-ginger crisps and an old bottle of Vampire Merlot, a very scary wine, for those who dare to scoff at the face of danger.

cheesy finger foods?

We slated and plated the harvest milk offerings of Cranberry Brillat Savarin, Pave du Nord, apple walnut smoked cheddar, and Penacorada blues


for a fantastical feast fit for the curd-adoring masses.


Cheese, brews, and pumpkin flavored everything were abound.
 The holy trinity of fall food.



'gruesome' foods



spiced pumpkin apple dippers


a apple-cinammon rolled chevre



Bottled pumpkin pie ales and our fair share of candied, sweetoothy fixes.


Fresh, dazzling dragonfruit 


...and some homemade varieties to include this here German whey cheese bathed in red wine.


Now a proper cheeseup is never complete without a fine motley of accompanying beverages.


We made certain to supply a whole lot of sudsy and winetastic holiday treats and treasures perfectly fitting of a 'cheesy' club. 



No tricks here!

Happy Halloween, cheesers.

x
        

Friday, September 13, 2013

Burning Man 2013: Freaks, Geeks, and Eats

I do hope you can forgive my untimely manner as there's been much newness, and loads of this and that taking place, and yet I always manage to return to my sanctuary and respite of sorts here in the aethers of the otherweb.

It seems that while deep in the throes of 'undusting' myself, I flurried right past my ongoing ritual of taking script to screen.

Following another 'playa con dios' sojourn into the sun-bleached desert at the annual Burning Man Art Festival, I've returned to a rather humdrummy place of commonplace other'isms. I've quite the game of catch up for the weeks of having neglected my rat-a-tat typeboard.

I've got a golden chance to make my way...

Not having abandoned writing altogether, I did complete round two of authoring the Playa Gourmet column with the Black Rock Beacon.


A task I take very seriously.

www.blackrockbeacon.org

Burning Man was visual and aural wonder. The weeklong white-powdered outing lent to a floodstorm of scintillating spectacles. I did my best to make use of as much of the available resources while out there in the howling wilderness.



The art'ing



The desert sightseeing...


The mayhem and trifled bits of insanity...



Photo by Kenny Kondo

Photo by Kenny Kondo

By day, a dusty metropolis.
By night, an intensely-hued, kaleidoscopic dreamscape in shimmering technicolor.

Photo by Kenny Kondo


 Nothing to see here, move right along.


The sort of sparkled place where you can bumble into mechanisms such as this here fire tornado, a human-made device which would swarm into a blazing whirlwind with just the mere push of a button.

...and the otherwise delicate dance between all the nose-to-the-grindstoning, the boundary-crossing, the ooh'ing, the awe'ing and the joys of requited love.



...while always leaving room for a cheese board or three, and delighting in the dusty-topped, desert offerings required from pounding the playa as a foodie 'Burnalist'.


Hailing from afar, the Kreme Burners camp came to the sugartoothed rescue. These fine humans took to the arduous task of bringing frozen-whipped, egg custard goodness, perfectly nestled into ramikins.


With lacings of almond and amaretto, the sweetstuff stood at attention in their respective chambers. Anyone who was fortunate enough to enjoy a proper tastybite was subject to an episode of sweet tooth vertigo.


Additional eats included a hot soup and sake operation, greasy-spooned, Quebec delicacies, S'moregasms, and NASA scientists serving up intergalactic stacks of melted, grilled cheese sandwiches beneath the waxing moon.


Photo Credit (c) 2013 Gayle Early

It's the sort of place where one is forced to brave a blustery gale trail just to eat with abandon.


Of course, no desert escapade would be complete without a Burning Man Petite Sirah. Only it wasn't petite at all, but rather a bold and dense, meaty blockbuster vying to be paired with a steak dinner (and it was, thanks Cameron!).

The week soon drew to a close and we faced Saturday eve knowing well that we had a man to burn, but not before we took to one hell of a performance before the man himself.

Photo by Kenny Kondo

We dressed our ranks as 'band geeks' at full attention, yielding proper auxiliary uniforms from our shakos down to our Civil War striped boots to take to the earth's largest fire stage and collective of blazing performers.

Photo by Marc Leglise

The 'freaks' did will to dazzle the crowd with stupefying feats of cirque acrobatics.


Our performance was followed by the explosive delight of pyrotechnics of the highest caliber.



What a sandstormy spectacle of rapid oxidation, dust devils and ashes!


...and although I waited patiently for the savage twister to give birth to a wildly, cycling house set to land on an unsuspecting Wicked Witch of the East, it never did come into fruition. 


Instead, we got exactly what we came for, and together, we watched silently as the man burned into cindery embers.

 Photo Credit (c) 2013 Jonathan Altburn

Such a smoldering spectacle to behold, and now back to normalcy, into the ho-hum'ish place of normality where the braless are frowned upon, the hustle and bustle of juggling work, family, and dust-free play.

What a magnificent week of love, eats, furious writing, beautiful humans, and marvelous spectacles. Time now for my head to stop spinning, hot showers, rest, discipline, and to 'undust' back into the default world, if that is even within the realm of possibility.


x
        

Friday, August 23, 2013

A Brazilian Cheese and Samba Shindig

The Queso Diegans were at it again, this time they learned a thing or two about all things Brazil (especially the cheese parts).


Members gathered at City Farmer's Nursery for a shake and a samba keeping up with our 2013 Around The World theme featuring Brazilian cheeses this month.


Our honorary resident Livia, presented us with a top notch presentation of some very exotic unpronounceables:

Queijo Minas
Requeijão Cremosos
Coalhos
Pratos
Catupiry
Mimoso







Beverages of the Brazilian sort stood out amongst our traditional meads, brews, and wine.




Guarana, a Brazilian soda reared its fizzy head along with the imported Brazilian beers.


...and Caipirinhas, the national cocktail, were made using lime, cane sugar, and cachaça, a sugar cane based rum.


Members soaked up the Brazil regions, its culture, and its beloved cheese making practices, as our resident Queso Diegan gave us an engaging presentation, complete with a samba demo.


 Yes, our presenter took to the floor with a sassy swing in her step alongside our professional performing artist, Robby for a lively, hip and shimmy-shaking showdown.


 As it turns out, dancing the samba can elevate the mood, and if anyone knows the power of atmosphere, it's those lovely Brazilians.







Just when we thought we couldn't squee any more, we were treated to traditional cheesy bread rolls deliriously executed with a thickened dulce de leche. Oh, sweet mother of diabetes, these little scrumpets are made for devouring!



Another tasty tale for the cheese books.

A colossal thank you to Livia for making this evening all sorts of awesome.

x
        
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