Yes, we have gotten way behind on our blog entries. What I’ve learned from scrapbooking is that it is best to start with the most recent events (hoping that your memory serves you best here), then work backwards.
We spent a quiet afternoon and evening at home for Father’s Day. Marc decided on steak for his special dinner. Since Marc is the king of grilling, he supervised Prince Nick at the grill. Prince Ben was in charge of the secret sauce. I prepared the sides – all veggies from our recent FarmHouse Delivery; fresh green beans, grilled corn and rosemary new potatoes.
The first course – CHEESE! (of course).
From Antonelli’s Cheese Shop (Antonelli’s Cheese Shop) -starting from the top, left corner:
* pecorino riserva, Italy – Sheep
* Bent River Camebert, Alemar Cheese USA – Cow
* Coolea, British Isles (Ireland) – Cow
* English Walnuts
* Bayley Hazen Blue, Jasper Hill Farm, USA – Cow
* Straberry Vanilla Bean Jam – Confituras, Texas – Yum!!
The Bayley Hazen Blue cheese is definitely a favorite of the blue cheese lovers in the house. I could not pick a favorite from this plate – each offering was an excellent example of fine cheese making.
We accompanied our meal with a Garnacha purchased at East End Wines (East End Wines)
2009 Bernabeleva “Navaherreros” Garnacha Vinos de Madrid
Fruit, Spice, everything nice (once the wine opened up). A lovely pairing with our rib-eye steak. We have also enjoyed the baby brother of this big guy – not as complex, but still a great drink.
For dessert, Marc requested Lemon Icebox Pie (a recipe that goes back to his grandmother). I’ve only made this pie a few times before – meringue can be a little scary, especially when it is humid. This one turned out great, trimmed in ‘Nilla wafers!
Happy Father’s Day Marc!