With Dean working from home and on virtual conference calls much of the day we needed to upgrade our Internet speeds. The technician came out today and now our pages load like we live in the 21st century and our video calls do not become Max Headroom remakes. Delightful!
Several years ago Clare introduced me to Humboldt Fog cheese. I wasn’t sure at first, but I grew to love it. I bought some at Costco a while back and Dean and I knew that we needed to do something with the half pound we had left or be ready to throw it away in the not-so-distant future. Dean suggested he cook something up with the cheese and some sorry looking mushrooms involving some sort of pasta. A couple of days went by and Dean had not produced the pasta meal so I looked up recipes involving this lovely cheese. I settled on a Mushroom and Goat Cheese Galette.
Never having made a galette before I was a little concerned, especially in respect to the making of the pastry. I needn’t have worried because the recipe’s pastry was easy and delightful to work with.
The finished product was an absolute delight, especially since I was able to use up three ingredients from the fridge that were on the brink of spoiling.