My fingers can still fly over a 10-key with respectable speed but my math skills have gone to pot.  In the deli section of Safeway I had my iPhone in my hand, using it as a calculator to convert the price per ounce to price per pound.  I was contemplating once again hauling food 1600 miles to Tulsa.

The incoming text read, “ALL MEN ARE DAWGS! Any ideas?”

At the risk of seeming uncaring or flippant, I responded, “You are asking me??!  I am far more interested in a good price for Manchego cheese than I am in men.”

Manchego is a firm Spanish cheese made from sheep’s milk.

“You are right to pair it with almonds,” a guest recently told me.  That night I was simply making due with the scant offerings of my pantry.  Right he was, though.  Manchego goes especially well with Marcona Almonds, (I have Urban Kitchen to thank for this knowledge) which are fried and salted (Blue Hour serves them peppered).  This morning I was again making do with what was on hand after discovering there was no yogurt in the icebox for breakfast.

Try this and tell me what you think….

Fill a blender with frozen peaches, blueberries and strawberries.

Slice up 3 small fresh ripe pears and toss them in, as well.

Leave to defrost slightly while you address thank-you notes (micro actions , such as just addressing the envelopes, help propel you through daunting to-do lists)

Return to run the blender until all is mixed but little bites of fresh pear are still visible.

Plate with roasted almonds and triangles of Manchego cheese.

Put on an Andre Ferinte recording.  Enjoy!

Always, Trix

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