We have certainly got quite a lot of that white stuff today. Maybe we’ll have a white Christmas this year. Our dinner guests emailed that they had a lot of snow on the way home and there has been lots of snow coming down since. Some dummy, mentioning no names, ensured we went for our 10:30 a.m. appointment with the foot nurse and got there on time to find her house/clinic all closed up. When we finally got home, I discovered our permanent appointment had been changed for yesterday to 1 a.m. Duuuh. Driving there and back twice, lots of people were out shovelling driveways and pathways, and I sat there feeling smug because we don’t have to do that any more. Actually, when I look at the age of some of the shovellers, it makes we wonder how many of them should be doing it rather than, maybe, hiring a youngster to do it for them. I remember it as being damned hard work. I recall one year, Matt was on crutches and we had to go to the hospital; the snow was that heavy wet stuff. I was a lot younger and fitter but it nearly killed me even so. In the end we went by cab. The current snow is at least light and fluffy.
This sounds like a delicious was of serving Camembert. This is from BBC Good Food. I see it also suggests Kirsch. If you have it, Kirsch gives an excellent flavour boost to things. This is going to be added to my holiday dishes for sure.
Baked CamembertServes 4 - 6
Oven-cook your favourite soft cheeses until gooey for this simple, last-minute crowd pleaser
- 250g Camembert, or Brie, or other similar cheese
- 1 tbsp vermouth, or dry white wine, or kirsch
- 2 thyme sprigs
- pinch dried chilli flakes
- crackers or toasted bread, to serve
MethodHeat oven to 200C/180C fan/gas 6. Unwrap the cheese from its packaging, then place back into its box. Tie string around the box to secure. Slash the cheese a few times and top with vermouth, thyme sprigs and a pinch of dried chilli flakes. Bake on a baking tray for 20 mins until gooey. Serve with toasted bread or crackers for dipping.
Have a great day