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Old 08-07-2014, 12:43 AM   #11
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I had to judge wine tonight at the Pierce County Fair in Ellsworth, Wisconsin. So dinner consisted mostly of dodgy fair food. But I did manage to stop at the creamery there and pick up a little treat to take home... 10 year cheddar.

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Old 08-07-2014, 01:32 AM   #12
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That's a pretty nice price for 10-year-old cheese Steve. Or is that just the norm around there in MN and I've gotten used to the ridiculous prices for younger VT cheddar?



I was SO not in the mood to cook tonight. Asked Himself if he would go out for pizza and he said he didn't have a taste for it. I thought guys ALWAYS had a taste for pizza. He said the reason was I've spoiled him with my cooking. Sure. Scooted up to the corner grocer for some cod and a loaf of French bread. We had baked cod, Brussels sprouts with bacon and mushrooms, and warmed bread. I have meals planned out for the rest of the week but rest assured, I WILL have pizza one day next week. BwaHaHa!
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Old 08-07-2014, 01:49 AM   #13
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I made a concoction of:

4 medium yukon gold potato's, quartered
5 frozen, boneless and skinless chicken thighs
1 jar of marinara
1 can of coconut milk
1 package of chicken tikka masala spice's
3/4 of a cup of chicken broth

Dumped it all in the pressure cooker and set it for 15 minutes. Delicious!

We are doing storm prep so the next few days are going to be an adventure. Tomorrow's dinner may be cheese and crackers, lol.
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Old 08-07-2014, 10:42 AM   #14
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Quote:
Originally Posted by Cooking Goddess View Post
That's a pretty nice price for 10-year-old cheese Steve. Or is that just the norm around there in MN and I've gotten used to the ridiculous prices for younger VT cheddar?
In Minnesota, it would have cost somewhere around $25 a pound. Because I bought it in Wisconsin at the creamery, it was much less.

Same with younger cheese. I also bought a pound of sharp cheddar yesterday for $4.50/lb. However, if that same cheese crosses over the border into MN and winds up in a grocery store, it jumps to $8.00/lb.
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Old 08-07-2014, 01:41 PM   #15
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We had another New York strip steak in the fridge, so I pan-fried it and served it over Israeli couscous with grilled veggies and vinaigrette dressing and fresh French country bread from a local bakery topped with homemade pesto, diced tomato and a sprinkle of Parmesan cheese.
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