Pear and gorgonzola tart

My first attempt so it looks a little "rustic". The reduced balsamic vinegar really makes it.

If the English call Stilton the King of Cheese and the Italians call Parmaseano Reggiano the King of Cheese, do you think cheesemongers from their respective countries get together and rumble? I hope so...

Breaky

Challah french toast stuffed with mascarpone and huckleberry jam

Adventures in Cheese Buying

And yes, I mean that on a totally professional level. Yesterday, after only working in the cheese department a few times a week for about three months, I was chosen to be my store's new Cheese Buyer (there should be trumpets or something)!

Which means a couple of things:
1. Long hours-I have to figure out the ordering systems, inventory, pars, not to mention I'm a defacto supervisor in the department now
2. I have a LOT of homework to do. At this point I can talk competently about virtually all of the chocolate, 1/2 the cheeses we sell and virtually none of the olives.

I've begun the research phase of my orientation by picking up a few books. If anyone has any other suggestions I would be majorly appreciative. Here's what I've got

Potato Gnocchi w/ Brown Butter Rosemary Sauce

Mmmmm...fried rosemary



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I More Than Like You Brownies

Ever since I started working at Whole Foods I compulsively buy the Callebaut or Varlhona chocolate anytime there's a price reduction. Which means that I have several blocks of chocolate hanging out in my pantry at the moment.

Which leads us to another recent purchase. Shannon and I recently made a trip to Trident Booksellers and Cafe where I picked up (finally) I Like You: Hospitality Under the Influence by Amy Sedaris.

Chocolate+Amy=Aunt Joyce's Brownies

Foodageddon: The Bakining

This time, it's personal