COME AT ME BRO
Not changing mine. I figure if someone hacks me, it’s not like this blog can get any worse.
Jorts ain’t playing!
I’m pretty sure these two guys at the Rockies game have crushed 14 beers before the top of the 8th inning. Or 16, if I was correct that they each had another beer in their right hands. It’s worth noting that it’s not even 4 PM in Denver right now.
Your prayers will soon be answered.
Spanish Blues are known for their bite and fire (think aged Cabrales), but the Azul Peñacorada is a gentler, sweeter blue, from the mountainous Peñacorada region in Castilla-Leon. According to Janet Fletcher, the Peñacorada comes from a cheesemaker who normally focuses on the PDO cheese Valdeón, but was commissioned by the Rogers Collection, a Maine-based importer, to create a milder, more accessible blue.
The Peñacorada is made from milk from the Asturias and Cantabria regions, and aged for two to four months in a wrap of maple leaves. The recipe for the Peñacorada is similar to those for Cabrales and Picón cheeses, but excludes some of the cultures which lead to the darker color and stronger flavors in those cheeses, leading to this more “family-friendly” version.
The texture of the Peñacorada is creamy, crumbly and fudgy, with heavy bluing throughout and crystalization within the blue-gray cavities. Flavors are buttery, sweet and rich, melting on the palette, with vegetal, caramel, smokey and peppery notes. This is a blue equally at home on the cheese board or with dessert, the kind I can find myself eating by the spoonful.
Purchased at Bedford Cheese Shop.
ESSENTIAL READINGA taco expert lays out all the elements that go into a gold medal-caliber taco.
True. It’s an indisputable fact.
BACK IN THE DAY |4/7/92| Beastie Boys released the single, Pass The Mic, from their album, Check Your Head.