Foodie Post

There are so many flavors out there, some are expensive and some can be home made.
It was time to bring out the cheese I made last March. I used too much rennet when I made it so it is kinda chalky/rubbery, but other than that, it tastes great. I'll try again soon.

Then I made pickled onions from onion sets. WOW are they strong! One or two in a soup or casserole and you know they are there. They will settle in next to olives in a ploughman's platter and surprise someone's palate.