Herbed Goat Cheese / car trips

I know that sprinkling goat cheese with herbs and oil does not make me a rocket scientist. But this is in such heavy rotation for us that I am sharing it anyways. Bread and Cheese: brought to you by the Pizza Toast People.

When Michael is working, this is what the kids and I eat for dinner (when what we're eating for dinner isn't fro-yo). We think it's goat-rific! He thinks it's goat-errible. Goat cheese tastes to him like a log of sludge that's been left to marinate on the floor of a barn where various farm animals took turns pissing on it. Fair enough. But to us it tastes like an edible lace valentine that a friendly goat has sealed with a kiss. During the school year, it's what I pack the kids for lunch as often as not. On day 1, I send a piece like this in a short mason jar. And then on day 2, if we haven't finished it, I mash it all up with a fork (picture Boursin) and send a little container of it for spreading. It's great both ways. It's also grand for picnics, for company, and for potlucks.

We get these lovely ginormous Vermont Butter and Cheese logs (log!) from Trader Joe's, where they are $4.99. Just slice it up into rounds. Or thick oblongs. Or whatever.

I typically use a knife, which makes for messy slices, but since I knew you were coming over, I sliced the cheese with dental floss, which worked like magic.

Then smear each slice with a little mashed garlic (you can just stir it into the oil, if you prefer), and sprinkle them with all grated lemon zest, freshly ground black pepper, and herbs. 

Here, I'm using a mix of lemon thyme, marjoram, and rosemary. But you really can't go wrong, herb-wise. Lavender makes it very fancy-seeming, although my kids call that "bubble bath cheese," and not in a good way. Juicy leaves such as mint and basil will go dark and unappealing quickly, so leave them whole or plan to eat it all up immediately. But parsley does well, and all the woody ones too. Then you just glug some olive oil over all of it. Plenty of good-tasting olive oil, because now is not the time to get parsimonious.

If you're not eating this immediately--and it will taste better if you don't--then cover it and leave it at room temperature up to a few hours, or refrigerate it if you must, for as long as you like. Then grab your handy loaf.

Now I'm just showing off.

And feed your people.

A bowlful of cherries or sugar snap peas makes the perfect summer side dish for a perfectly balanced meal.

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We are heading out to Cape Cod today, and I wanted to leave you with another audio book recommendation: The Star of Kazan, by Eva Ibbotson. We are halfway through it, and just completely on the edge of our seats: it's funny and heartbreaking and suspenseful, but you have to make sure that Patricia Conolly is reading it, because she's just crisply perfect. We also listened to the end of the delightfully vast James Herriot series. I know I always say this, but seriously, if you're looking for a book on tape that everyone will enjoy, he's the man: if there's anything more entertaining than a handsome young English vet up to his armpit in cow vagina, I'd love to know about it.

Have a great week, my lovelies.