Ooh, I’m excited for this weekend! Are you?
I’ve got two exams next week so I’m celebrating my birthday early, and, don’t ask me why, I have a good feeling about year 24. In the past I haven’t felt a whole lot about birthdays one way or another, but I think this is going to be a good age.
Breakfast yesterday was one of the usuals: sunflower raisin toast with cashew butter, banana, honey + cinnamon. And a recommitment to vitamins!
We’ve had a rainy couple days, and we couldn’t even see out of the windows! Our living room looks out onto the Hudson River, and ordinarily we can see some of the New Jersey Skyline. Not this time!
Dodging raindrops, I made it to the gym in time for a total body conditioning class. It incorporates Step aerobics, weights, and ab work. There were a lot of lunges and squats and jumps, and although I’ve been exercising pretty regularly, it’s a whole ‘nother ball game in a class! Needless to say, my thighs are feelin’ the burn.
Lunch was made almost entirely with CSA veggies:
- mixed greens
- heirloom tomato (purple!)
- mini bell peppers
- radishes
- tofu
- Italian dressing from La Parmigiana in Southampton, NY <—- the best. Seriously.
After lunch I went to Starbucks and parked myself there for a few hours. I sipped on a tall soy one-pump pumpkin misto – “That’s a lot of ‘pump’s!”- barista- and a local apple while I studied. Do you like my density histogram? 
When my mom got home, we had a little wine and cheese party, just the two of us. Foodbuzz recently sent me a gift card on behalf of Sargento to spend towards Sargento brand cheese. I’ve bought Sargento quite a bit in the past: in college I ate a lot of string cheese, and sliced cheese is always handy to have around the house.
According to the company, Sargento cheese is never made made with processed ingredients. The family-owned business ages the cheese and then cuts and slices it from the block immediately for consumer enjoyment. It is never melted while being made, although they suggest using the cheese for lasagna, pizzas, sandwiches, and a slew of other recipes.
I picked up three varieties: Artisan Swiss shredded, Classic 4 Cheese Mexican shredded, and Sharp Cheddar slices.
I also picked up a packet of American Cheese singles, for comparison.
(I’m sorry, I know American cheese is fun to play with, and is kind of a tradition at BBQs, diners, and tailgate parties… but it holds the shape of the plastic wrap. It also fell apart as soon as I peeled off the wrapper.
Clockwise from top left: 4 Cheese Mexican, Artisan Swiss, Sharp cheddar, and American.
And what is a cheese tasting without wine?
We really liked the Mexican blend, with the cheddar a close second. The Swiss was good, too… I think its fated to be made into a pizza! And the American? Well, it didn’t taste much like anything.
Ladies can’t live on cheese alone, however, so we had leftover Indian. Indian, like Thai, is one of those cuisines that only gets better with time. The spices seep in and the flavor really comes out!
Dessert was a surprise new recipe… stay tuned!
The skies cleared and the rain stopped, and Jersey has made herself visible again.
I’ve got a lot of cheese. What’s your favorite way to use it?
And, more importantly, what are you up to this weekend?
LOOOVE your outfit!
Cheese = put it on a grilled cheese sandwich or pasta.
This weekend = dance practice, Pilates, writing a paper, and errands.
Looking forward to that dessert recipe it looks delicious! With me being vegan I obviously don’t bother with cheese, I thought I’d really miss it but I love alternatives like nutritional yeast much more! Have a great weekend
grilled cheese with hot pickles. veggie chili with shredded cheese. red lentil soup with a sprinkle of cheese on top. mac and cheese. cheese-y pasta. egg and cheese scramble. i could go on…
SEE YOU SOON!!
Katie, your optimism about your birthday is so awesome and also, infectious. It made me really happy (corny though that may be…) have a great time tonight and see you soon!
haha! you do have a TON of cheese! hmmmm i honestly don’t like cheddar or mozz cheese but my brother and sister DIE for it and they always make cheesey quesadillas in the micro haha i know thats so gourmet
i think the big 2-4 is gonna be a HUGE year for you
We need to discuss that raisin bread-sunflower seed butter combo tonight, I think I need to add it to my a.m. rotation! Is that Ezekiel bread?
Excited to see you and celebrate this weekend! Goodness knows, I could use a drink…
Happppppy early birthday!! Pumpkin spice mistos are my fav right now. Great taste test. I do not like American cheese at all. You should make some sort of Mexican bake with some of the leftovers
I didn’t know you only had 1 year on me! Happy 24th- wish I could be there to celebrate!
you look adorable! i don’t really eat cheese unless it’s of the goat variety love the tang! but mmmmm wine. lots of it and dark spicy red! the weather here is such crap. may be a good time for me to kick back with wine & chocolate ha.
Yeah, I ended up with a lot of cheese thanks to the Sargento tasting too! I used some of it today in a grilled cheese with tempeh bacon and sliced apple
What is it about college and string cheese? Mmmm… the other day I tried to make rye bread (a middling success) and ended up w/ open face rye, apple, tomato, and white cheddar. I think Hunger Games has inspired me to buy a goat and make cheese? Your fault. Hope your pre-b-day celebration was great!
We have very similar views! Aren’t they the best sunsets!?
i don’t cook with/eat cheese a lot, which is weird! but, i suppose it’s because when it comes to cheese, i like the strong, european kind which is not exactly easy to come by in oklahoma! have a happy pre-birthday weekend!