killing time between meals

where talking about what's for dinner while you're at lunch is totally acceptable

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‘Tis So Sweet to Try New Cheeses

If you know me, you must have been wondering since this little blog started when my homage to fromage would hit the web. I am mildly obsessed with cheese. OK. That is a lie. I am full-blown infatuated. Smitten, really. Cheese is my mistress. I spend time ogling lovely cheeses like these on Pintrest.

The love runs deep, people. For example, once my office had a going away party for me where the food was entirely themed around cheese. Yeah. Just cheese. Slices of cheese, cheese dip, cheesecake, cream cheese, stinky cheese, cheese that’s technically not cheese … you get the idea. And I like to buy cheesy items like this little print from Society6.

“Cheeses Is Love” by Lucy Knisley

It’s hard to believe that I’m just bringing up these milky curds, but now is the best time because I recently found out via Bites that there is going to be a Southern Artisan Cheese Festival right here in my fair city Sept. 30 & Oct 1! Stand up, stand up for cheeses!

Friends, mark you calendars. Who doesn’t want to sample cheese all day? (Lactose intolerant peeps excluded, of course.) Plus, I can’t wait to discover new, local cheeses to complement my next girls’ night in.

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Girls’ Night In

On Tuesdays, there are some good TV reasons to stay in—The Biggest Loser, Parenthood, Dancing with the Stars results (you know, if you’re into that sort of thing), and now there’s The Voice! So far, I love it. And so do my girlfriends, so we are making Tuesdays our get together night. In honor of our first meeting, I pulled together a few snacks. The spread included some cheeses, black bean hummus, fruits, and veggies. See:

Side note: If you’ve never had the Fromager d’Affinois cheese, do no neglect to purchase it the next time you’re visiting a cheese counter. All the cheeses were yummy, but in hindsight, I could’ve just bought three wedges of this and called it a day. It’s like buttah. No, seriously, it tastes like Brie and butter had a delicious baby. Here’s a photo to help you pick it out:

Anyway, I’m glad the girls came over because I finally got around to making this black bean hummus. You know how Whole Foods has those yummy prepared foods that are 8 ounces for $5? I’ve been buying that, but I figured I could make it myself cheaper. And so I did, just a few months later than I planned to. Here’s the cast:

Black Bean Hummus
Serves 6-8 as an appy

1 can black beans, rinsed & drained
1 can chickpeas, rinsed & drained
4 cloves garlic, smashed
2-3 tablespoons tahini (or more, if you like)
1-2 lemons, juiced
1-2 teaspoons hot sauce (to taste)
½ cup fresh parsley
2 teaspoons cumin
2 tablespoons water
2 tablespoons + ¼ cup (or so) extra virgin olive oil
Kosher salt

  • Combine all ingredients in a food processor and pulse to get going. Stream in olive oil until desired consistency is reached.
  • Salt to taste and enjoy with pita chips, carrot sticks, broccoli, and the like.