Hello, December!

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I went out to the suburbs today to attend a book signing with Danielle – Ree Drummond, aka the Pioneer Woman, was at Chester County Book and Music Company signing her new cookbook. I was super excited to see that she had included her cobbler recipe in her cookbook, because I’ve made it so many times since she first published it online (item of note: I left comment #142). So excited, in fact, that I had her sign that page, instead of the cover page.

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Before the signing, she took a few questions from the audience. Two questions jumped out to me. One woman said she was single and couldn’t figure out how Ree does it all, take care of her family and the ranch, run her websites, etc. This was of interest to me, because I’ve been feeling completely buried lately. Ree pointed out that she only shows the stuff she wants to share on the site and that her closet is a mess, but that’s ok. Takeaway #1 (for those of you playing “business buzzword bingo”): don’t worry if it’s not all perfect, if the audience can’t see it, it doesn’t exist.

Another woman asked for blogging advice, and Ree said to just keep at it, keep putting up posts. Obviously, advice I could use. This little project has been neglected lately, which is not acceptable.

Truthfully, there hasn’t been a lot of great eating recently. Monday through Wednesday last week involved PBJs for breakfast and oatmeal for lunch. Dinners weren’t that exciting either.

Last night, however, Miriam’s cousin was visiting and saw a recipe for whiskey cheese fondue in Food & Wine. Mother of mercy, it was good. We ate it with apples, sausage, bread and boiled potatoes. A mixed green salad was served on the side, more as an anti-scurvy measure than anything else.

Cheese fondue with whiskey
From Food & Wine

1 lb cheddar
1/2 lb monteray jack
2 Tbsp corn starch
1 cup dry white wine (we used Chardonnay)
3 Tbsp whiskey (we used Jameson’s, as the only other whiskey I had was bourbon)
Salt and pepper to taste

Grate the cheeses and toss with the cornstarch.

Bring the wine up to a simmer and whisk in a quarter of the cheese. Put your face over the pot and inhale. Call everyone else in the apartment over to do the same.

Whisk in the next quarter once everything is smooth. Ask your roommate why you don’t make this more often.

Whisk in the next quarter once everything is smooth again. Ponder your lack of fondue pots and long skinny forks.

Whisk in the remaining cheese once smoothness is acheived again. When everything is, you guessed it, smooth again, add the whiskey, salt and pepper.

Serve with whatever you feel like using as a vehicle to get the cheese into your mouth.

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December 13, 2009. Uncategorized.

4 Comments

  1. Emily replied:

    Your choice of offering up potatoes as another vehicle for the cheese was genius.

    • sarahdares replied:

      Well, it was keeping with my lifelong mantra of “chose carbs.”

      CHOSE CARBS.

  2. foodzings replied:

    omg, you met ree! she’s my blogging / cooking hero!

    • sarahdares replied:

      She was SO nice. And god, talk about living the dream!

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