Eventually I will stop talking about Spain, but today is not that day. Spain is not exactly known for its wondrous cheeses, but it is known for Manchego. And while I love me some gooey French cheeses, I was glad to swap them for some cured, sharp Spanish products for a few days.
Make all efforts to wrap your cheese better before flying out of Spain.
Manchego, a sheep’s cheese.
Made by: I don’t have the wrapper! I fail. Purchased at Mulas in Salamanca.
Hails from: Manchego is famously from La Mancha, but this one was from Castille.
Background: Manchego is often a softer cheese. This one was cured for slightly longer (around 6 months), giving it a firmer texture and a slight bite.
Can I eat the rind? Sorry, not a good plan.
Serve it with: olives, sausages, Spanish membrillo (quince paste) as appetizers or part of dinner. It would also be amazing on salads, or on small sandwiches. I’m not sure I’d try to throw it in any cooked cheese dishes.
Ham and cheese shop extraordinaire, Salamanca.
I’d been planning on doing a post about my Easter dinner today, but I’ve been feeling odd all weekend. Instead of a full meal, I opted for watching Batman on the sofa and eating broccoli and bread, then having popcorn for a snack.
I’ve been making my own microwave popcorn for a while, and tonight I looked at the leftover un-popped kernels from last night’s munchies and thought I should try repopping them instead of just throwing them away.
The results: tastes just as good, but you might want to use a smidge more oil because they did seem to pop quicker and burn faster. Then again, I generally have a problem with burning popcorn and setting toast on fire.
Line the bottom of a paper lunch bag with wax paper, then pour in 1/4 c. of popcorn kernels. Add a splash of olive oil (about 1 tsp. for new popcorn, a bit more for “recycled”) and a dash of sea salt, then swirl around to coat. Fold top of bag in two small folds. Microwave for 2 minutes.
Here’s hoping I feel up to cooking that Easter dinner tomorrow!
I will expect my "adult" license the first day I make popcorn without burning it.