This morning she sent Ah’din and me off to check on the cheeses curing in one of the stone barns. We hurried through the tunnel, giggling like school girls, and when we got to the area where the cheeses were stored we spent some time unwrapping each one to check its cure. Unwrapping those rounds of cheese was like unwrapping the sun and the moon – so white and so orange. Din suggested that we bring one of the sharp cures back and make some rosemary cheese bread, so we did. We had it for supper this evening, and it was wonderful. I thought perhaps you would like the recipe.
It is frosty in the mornings, but by noon it is warm enough to feed the harvesters outdoors, and we have long tables set under the trees for that purpose. Those who are cooking bring out huge dishes of food, and everybody eats together, which makes for a kind of ongoing festival. Today an old Auntie set a dish on the table that was both pretty and delicious, and she says it is very easy to prepare, so it becomes this week’s love offering to you. It is below, as usual, and as usual you can easily adjust it for portion size.
As you can imagine, this household is deeply into all things wine and wine related, and since Ah’din is also a magician with herbs, this simple recipe is a natural. Since you have stated that the recipes I send you are too complicated for “two old people” to make, (which I find really, funny, Amma) I think you will like this one. It’s not only simple, but you can make as much as you want, and use any flavors you like. Enjoy!
As you know, phaselus, along with alcibus, forms a big part of the Equi diet, and we have several varieties in our own garden here at Canyon keep. This recipe is something that Ah’rane fixes often, as it is quick, and one of Krush’s favorite ways to eat fresh, annual phaselus. The golden pole beans you have access to at home are very close cousins and will do nicely for this. It only takes about ten minutes to fix. I hope you like it.
Many of the Terren Amish-Mennonites settled here after the cataclysm, and it seems to suit their lifestyle well. The citizens ride horses, or use buggies or cycles to get around, and the keeps and villages are especially close-knit. The people seem to be exceptionally self-sufficient, and watching them move through their well-ordered days was fascinating for me. I got to watch the keepfolk where we stayed make their grain meat sausages. They made a dish so delicious it makes one smile in one’s sleep, as my husband would say, and when I asked, they shared this recipe with me. It uses several of their staple crops, and, of course, grain meat sausages!