We bought some limburger cheese the other day. It promised to be flavourful and stinky.
It wasn't really. To us, the reputation it enjoys was more PR than reality.
Oh, it has an unfortunate pong, but I had to get close to it to tell.
The flavour was mild. That's fine in its own right, but we wanted sharp.
It's okay alone, but it needs something to set it off.
We melted it over baked potatoes paired with homemade coconut and tahini sour cream.
It was okay, though pale when compared with blue cheese served this way.
Then we tried it on gluten-free pasta served with caramelized onions. Better, but not quite.
We had about one-third of the package remaining and wanted to give it a fair trial. It went on gluten-free pizza with portobello mushroom, onion, jalapeno pepperoni and some lovely goat mozzarella.
I am so happy and grateful to have gotten out for a long drive on the weekend.
This is for a variety of reasons, chief among them I was able to sit for long periods of time.
It's been difficult since the operation as I can feel my tailbone is not quite right. Certain sitting positions remain out of the question, but at least I can sit.
We went west out to the Icefields Parkway and then south to about five minutes shy of the Trans-Canada Highway and perhaps 10 minutes from Lake Louise. Much as I enjoy Lake Louise I won't go on a long weekend unless I have to.
I am grateful my strength and stamina are returning and that I did all the outbound driving. It was about three hours behind the wheel, but we stopped here and there.
I got to see the ravages of a fire near that is still burning the Banff Park Boundary with Clearwater County (Rocky Mountain House is in said county) the new growth in a controlled burn across the road from the aforementioned fire, I got to see the mountains up close again, and I got to get out of the house and extend my world.
I am grateful for all of it.
New growth in the controlled burn. Notice the fireweed.
Some experiments fail and that's okay.
It wasn't a proper failure as Thursday's experiment with extra psyllium fibre in the mix tasted okay, if a bit mild.
I decided to use it as gravy. I marinated steaks in wine and after cooking them as well as mushrooms I poured the marinade in the pan.
After several seconds of stirring I put in the 5-6 ounces of fake sour cream.
Psyllium fibre is a great gluten substitute. It holds things together beautifully when cooked.
The consistency of the gravy was disgusting.
The whole mess of it held together well enough it could be picked up with a fork. It was edible as long as one didn't look at it.
Even my husband noted it looked gross and this is a man currently working at the local landfill.
We ate it and we're here to tell the tale and that's good.
Bu best of all I had a failure of sorts.
Failing is a great way to learn and learning is fabulous.