My current home doesn't have a verandah but I'd like it to! A long porch surrounding the entire house. With a porch swing, potted blueberry plants, and a long strong dog laying at my feet. The sweet smell of lrosemary and freshly-turned soil wafting across my yard. The chickens clucking contentedly as they scratch for goodies in the fertile dirt. Knowing we have a full root cellar, trees in the orchard about to drop their bounty, and soup made all from hand-picked harvests bubbling in the crockpot. Heaven.

Please move with me over to my current blog, ... thank you!

Recipe: Goat Brie with Herbs de Provence

Finally got around to posting the pic... 12/31/09:

I bought some herbs the other day, including a little bulk baggie of "herbs de provence". This is a combination of winter savory, thyme, rosemary, basil, tarragon, and lavender flowers. I had a wonderful idea in mind when I picked them up and put them in my cloth bag. Goat brie topped with herbs.

Funny story. Several years ago, before Hubby, I had a friend, Jessica. She and her family lived in an odd small house, with ducks in the backyard. We (them and the Kid and I) shared a meal from time to time, and it was during one of these easy meals that Jessica and I realized there were so many non-cow cheeses out there that we'd never tried. So... one weekend, we went to the cheese section of the local health food store, and bought all kinds of goat and sheep-milk cheeses. There were several packages of brie. Here's what we did with one:

-goat's milk brie
-herbs de provence

Pan-spray a cookie sheet or baking pan. Cut a circle of brie in half, horizontally, so that you'll have 2 circles of brie. Place each on the baking pan. Sprinkle herbs de provence on each, pretty much covering them. Bake in a 350 degree F oven until melted and bubbly.

Serve with crispy crackers or toast points. It's ok to eat the rind! And be careful... the cheese is very hot on the roof of your mouth!

Guess what Hubby gets this weekend! Can't wait!

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