8.12.2018

August 12, 2018

White Dog and the entire White Dog Army loves rare days like these when we close ourselves off from the world and focus on things that bring us joy. It was dog food making day, always an exciting Sunday, and every pup turned out to supervise the combining of their August menu.

WD held the checklist, others helped Steve gather ingredients, some oversaw my layering fruits and vegetables and fish into the giant tub, and nearly all watched Steve food process the contents and place the now WDA food into freezer containers that will provide about thirty days of dinners. This month they will enjoy quinoa mixed with black beans, green beans, carrots, applesauce, blueberries, steamed cabbage, pumpkin, eggs and mackerel. All received nibbles but are truly looking forward to tonight's dinner.

"It is kind of like the White Dog Army Food Network," Roman pointed out as we shifted to making the pork roast for tomorrow's human dinner. First it was stuffed with shallots, garlic, and green chiles and then lovingly tucked into the crockpot, drizzled in olive oil and sprinkled with cumin. Each White Dog got a chunk of fresh pineapple before the rest went into the pot to cover the roast. It will slowly cook until bedtime. On Monday it will be served cold along with rice salad.

The others went off to nap in sunpuddles on this perfect Autumn afternoon while White Dog and I prepared the opening salvo of Steve's birthday week. She and Steve share a love for cheese; I believe over the Bridge, when the time comes, both will choose cheese as their main sustenance. 

WD has, as a special gift, chosen a different cheese for each day, starting with today and leading up to his special day on Thursday. Tonight it is Pur Breibis on multiseed crackers with mixed berries.

She explained to me, "it is100% pure sheep milk cheese aged 5-6 months in a mountain tunnel in the Pyrenees. With a flavor resembling "Abbaye de Belloc", a big plus is that the rind is all natural. Each wheel is hand rubbed on a regular basis by the maĆ®tre Affineaur in the tunnel, to produce a cheese with a natural, crusty and brownish rind. Its texture is firm with a rich and creamy taste. Dad will really enjoy it. Maybe we should let everyone have a TINY taste."

For those who want to join in White Dog's tribute to cheese and her dad, these are her choices up until the Big Day:

Monday will bring Eclipse, a carefully crafted in small batches in Upstate New York, is a soft ash-ripened goat's milk button. This delicate but flavorful camembert-like cheese has a bloomy white rind that has been coated with a layer of vegetable ash. It will be offered on Wasa with cherries.

Tuesday is St. Stephen (she looked at me sternly as I gave a wifely giggle at the name). Triple-cremes are among HER favoritesSt. Stephen is a triple-cream delight, luxuriously smooth with a fragrant hint of mushroom. This wonderfully creamy cow's milk cheese is crafted in Stephentown, New York, Of course, on a baguette...of course, with fresh figs.

Wednesday Steve will find Fiore Sardo, Flower of Sardinia, paired with salami and olives. This style of pressed sheep milk cheese has been produced in Sicily for millennia. Traditionally, the cheese would be aged over open fires, imparting a light smoky aroma and flavor. The flavor of Fiore Sardo could be described as sharp; it is a little salty and tangy...just the kind Steve savors.

Zsofia looked over WD's shoulder. "Geez, sister! You sound like one of those fancy gourmets. Cheese is cheese is cheese, right...ripened milk?"

White Dog looked at her stunned. "Thankfully I know DAD will understand. Young One I have much work still to do with you to save you from being a peasant!"

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