Bacon-scallion scramble with sharp cheddar cheese. Convection-oven potatoes.
A two-cheese grilled cheese on homemade French bread: Cougar Gold and Tillamook Mild Cheddar. Scrambled egg.
Cougar Gold!
Yes! Our neighbor has generously gifted us a can at the holidays for the last several years (she’s an ex-Cougar). Eating the first 2/3 of the can is never a problem, but by the time we get down to the last third, it becomes a stretch. Still, I look forward to receiving it every year - I’m grateful!
PS: The cheddar-bacon scones I made yesterday were a huge hit, and bound to be repeated before the cheese runs out.
You could send that last third to me!
Making a note of it!
It freezes ok. Gets a little crumblier, but still tastes good and works in mac and cheese, etc.
Cheese in general freezes well as long as you are using it in cooking. It gets crumbly during the freezing process so it wouldn’t be good for plain eating. Assuming your cheese makes it to the freezer
The cheese in question, Cougar Gold, has a crumbly texture to begin with. So, freezing it is not going to be quite as impactful for eating out of hand as it would some other cheeses!
Back in the day when I had one, my boss (also a Cougar) would just scrape it out of the can with a large spoon and eat it, just like that.
Left to my own devices, I would too!
After a quick run to Sam’s we returned with 2.5lbs of frozen black tiger shrimp, from the seafood section (where most packages were already thawed — I prefer to thaw them myself), and 3 of the shrimp had started thawing. Poor, poor Natascha therefore simply had to poach them and eat them with the kicky Herdez avo hot sauce & the amazing and unique Viet kumquat hot sauce for dipping.
Last night’s leftover salad bulked up with MOAR tuna, For health
Ham & cheese omelet with tomatoes and cucumbers, drizzled with EVOO and a side of toasted English muffin
Nice