dreamweaver indian hair
After stirring a few, life is laid back and happy I curled back into my routine – which includes writing and, best of all, hitting the markets farmers to discover the treasures of new and exciting. And oh – I found one.
Sunday I went down the street to my local market to pick up some bison, eggs, rib-eyes and a cow's heart for cats. Upon leaving, I decided to pop in the box Monforte. They make great sheep's milk cheeses and yogurt that does not seem to bother turn my sensitive.
As I was fingering a block of cheddar cheese silky garlic scape, a cute little wedge caught my attention. White, cream, but firm, lightly sprinkled with herbs.
"What is this?" I asked.
"That's halloumi" said Nice Lady cheese.
"What is halloumi?"
"It's a Greek cheese," she said. "We fry."
You know in movies when the man sees the girl for the first time, as when she is entering the classroom or in the bar or the office, and suddenly everything is in slow motion and flipping her hair and everything is bright and beautiful and "Dreamweaver" starts playing? Well, that happened to me, but with cheese.
Nice Cheese Lady was waxing poetic about halloumi originating in Cyprus and how it does not melt in the heat, because the curd is cooked at high temperatures serum and protein structures are altered, or something like that, but all I could hear (besides "Dreamweaver") was singing my belly for me a soft whisper, the lovers:
The fry.
Fried cheese.
This is the cheese you can fry.
Good 'Fry' rhyme with 'buy', and I'm not one of those who ignore the significant overlap. I plunked down five bucks and floated at home, wounded.
In accordance with "The Rules", wait three days before calling a repositioned so that it does not seem desperate. I chose to use this tactic with my halloumi. If I took it home, ripped open and immediately cold, what would think of me? Will I be respected? I hesitated. My halloumi sat and squirmed hands ("Can I cook?" She's going to cook, right? ") until tonight.
I was going to destroy my new love in olive oil to make you feel more comfortable, being Greek and all, but not a drop in the house. So I used a bit of lard. ("Ooooh, you're fried in lard CHEESE!" screamed my belly, happy with the decline rebels around.) Three slices, a few minutes on each side, then to a plate and simply but smartly dressed with mint leaves dry, salt and lemon juice doosh.
It was a dream date. My halloumi turned out to be like human love in my life: crisp on the outside, firm but tender inside, and let out a little squeak when bitten. (Yes – my child fits this description, but that's a totally different blog.)
Halloumi is good by itself, just as he had dressed – it was almost like a dessert. But you can also grill it on a skewer, kabob style, or a cube, fry and served as croutons in salads or soups. It has a neutral flavor, so I imagine it would take other herbs and spices very well. You can also get packed in brine, which gives it a salty taste and I guess that helps it last longer in the refrigerator. Not that you maintain at all times. It is too delicious and versatile sit there. If you approve my gut, I can start to eat, oh I do not know, like every day at every meal for the rest of my natural life. I know it's still early in the relationship, but when I fall, I'll drive.
I'll be sure to send photos of the wedding.
Model Model Indian Hair pt.1
