I’m not trying to brag but I have been invited to two holiday parties already and we haven’t even entered the month of December. This is going to be a very fun season for me! I’m excited.
My neighborhood is very into the holiday spirit; each and every single house on the block already has lights up. In order to fit in with the Jones’, we spent the weekend trying to get our lives together, i.e., getting rid of the squirrel-eaten pumpkins.
In preparation for this season, I wanted to put a mini guide together about Building a Winter Cheese Board!
For this post, I teamed up with Roth Cheese original. Their cheeses are so amazing and made in Wisconsin using fresh, local milk from dairy farmers right down the road. The flavors are delicious and rich. While I think they’re wonderful on a cheese board, I also think they’re perfect for grilled cheeses, too; their meltability is on point! They’d also work in a gratin or melted over vegetables.
Here are some pointers on creating a winter cheese board:
Pick Your Cheeses – I cubed up the Havarti and Gouda for easy consumption. I decided to leave the Alpine-Style in its wedge mainly for aesthetic reasons lol. The Havarti is mild and buttery. The Gouda creamy with a hint of sweetness. The Alpine-Style is nutty. I like for all of the cheeses to complement each other, while all being different to offer some contrast.
Before I head up north to spend Thanksgiving with Josh’s family, I have some aggressive plans to relax:
1.I’m visiting my friend Nicole’s new bakery if you live in LA, GOO!!!) 2.I’m getting a facial, which I haven’t done in like a year or so. 3.I also have a laundry list of things to do like make cranberry sauce, edit photos, and pack up Amelia’s bones so she lets us eat Thanksgiving dinner in peace!
Do you ever do a menial task and then write it on your to-do list only so you can then immediately cross it off? It’s one of my favorite things to do, tbh. If you haven’t done it, try it, it makes you believe you’re more productive than you are! T
I miraculously have a basil plant that I haven’t killed…yet. I gave her a name. And her pet name is Susan. She is strong and vibrant and I cannot tell you how shocked I am that she’s alive and thriving under my supervision and guidance.
I’ve purchased basil plants in the past and every. single. time, I kill them. NOT THIS ONE! Here’s what I have done to aide in prolonging its life:
1. She gets all the water she needs. 2. The sun is her friend. 3. I used this thing called Trash Can that Hilton recommended. It’s compostable fertilizer and it has helped a lot. 4. And I trim her all the time, i.e, make pesto.
Every year Josh makes tomato confit and while I’ve always enjoyed the fruits of his labor, I’ve never taken it upon myself to make it…until now! This is an easy-fied version of his method. And it still tastes delicious.