This is how we chill it, Minnesota style–out in a snowbank in sub degree temps!! We are having a cozy New Year’s, in this year. We are thinking about our friends far and wide, friends that we have rung in many a more festive New Years with…but, we are content and cozy in our home awaiting our crack into this very nice sparkling wine. Kristin & Devon are celebrating in their home with a couple of our other dear friends and at some point we will ching our glasses to the receiver of the telephone like we have for quite a few years rounding in the New Year from here to Maryland. We are excited for our next year at the Love Feast Table and all that we will share together on this journey. We’ve had visitors from Japan, Germany, England, Italy and many other countries, according to our statistics! Mind blowing for three months out! So, we thank you for visiting us and welcome you to continue to come along as we enter a new year together!
Wishing you a Happy New Year from Devon & Kristin, Todd & Chris Ann at the Love Feast Table.
Cheers!
A very STRONG food memory of mine occurred in Valcorin, Switzerland in the 90′s. I was visiting my friend, Bernie, at his home town. After a nice hike in the mountains, we went to a local restaurant. When we opened the door to the warmly lit, wooden room with the fireplace blazing, a humid blast of what smelled like farts and feet accosted us.
I felt embarrassed for Bernie and his fellow Swiss, for it seemed like everyone had taken their boots off and drank too much beer. I noticed Bernie was not fazed at this at all. I eventually, sheepishly commented that it smelled like “old socks”. Bernie smiled and said, “Oh, that is the Roquelette you smell.”
He explained that a very smelly cheese wheel is placed by the fire which warms the face of the cheese. The top layer is scraped off and placed on bread to be consumed with copious amounts of beer.
After a while, I couldn’t smell it anymore. We had a meal to clog an elephant’s arteries, consisting of: fried eggs, all kinds of cheeses (some so sharp that they had to be sliced very very thinly and placed on the eggs), salamies, etc. Not a meal that I would recommend for the over 50 crowd. (Luckily, I was still in my 40s!)
Each time I heat up cheese at home and my kids complain of the smell, I’m transported back to southern Switzerland and feets and farts.
Happy New Year. The blog looks great. Any food memory that includes you two is good!