I got a Nintendo DS lite in pink as my main grab bag gift, and I got many sweet looking trinkets from my friends and family. The flirting between me and a certain hot someone has picked up some heat. I would like to say “finally” but as the saying goes, “slow and steady wins the race!” But I hope not too slow. The vibes are really good between us and that’s all I’m going to say for now.

Anyway, I’m too tired from all the fun I had over the weekend, until next time, toodles and blessings to you and yours for the new year.

That is my declaration and I’m sticking to it!!!!

Now I’m trying to wake up, I have an interview today and I have a final for my Abnormal Psych class tonight. No rest for the weary I guess.

I found this while checking my email and figured it would be a good thing to share with you all. Besides, cheese is the snack of choice for those who want something filling but want to cut down on carbs and simple sugars.

How to Put Together a Cheese Plate
Are you entertaining and want to make a big impression on your guests? There’s no easier show stopper than a cheese plate. Here are a few simple rules to follow when putting together an accolade-worthy cheese plate.

Steps

Develop a game plan before shopping. There is nothing worse than facing a case of hundreds of cheeses and not knowing where to start. Before you start picking cheeses out at random, know what you want. How many cheeses will you serve? Will it be served as a course or as an hors d’oeuvre? You will need much less cheese – 1 oz-1.5 oz per person of each type – if you are going to serve cheese as a dessert course. If it is an appetizer, served buffet style, consider your guests and their appetites.

Find yourself a reliable cheesemonger. Not all cheesemongers and cheese shops are created equal! Is the cheese pre-wrapped, or is it cut to order for you? Does the cheesemonger let you taste the cheese before you buy? Is the cheese shop busy, and does the cheese inventory turn over frequently? You need to answer these questions when you walk into a cheese shop before you consider buying. After all, good cheese isn’t cheap: it will cost you anywhere between $9/lb and $30/lb, depending on method of production, country of origin, and scarcity. If you are going to shell out that kind of dough, make sure the cheese is treated well and is at its peak (à point, in French) before you buy.

Have a theme. Actually, there is no hard and fast rule about a theme, but it sure makes it easier for cheese novices to choose from the dozens, if not hundreds, of cheeses available at the cheese counter. Country, milk type, texture, producer, cheese type, rind, matching a wine you are serving – all of these are potential themes for a plate. Alternately, a non-theme will work too. Picking one cheese each from the category of milk types –sheep, goat, cow – can create a cheese plate with textural, flavor, and visual variety. If you are totally lost, ask your friendly cheesemonger for advice – that’s what they are there for!

Keep your numbers odd. Cheese plates should have an odd number of cheeses – 3, 5, 7, etc. – rather than even. This is a guideline; you could serve 4 or 6 if you like, but the balance of odd numbers is visually pleasing and is reflected in other arts, particularly Ikebana, the Japanese art of flower arrangement.

Arrange your cheeses from mildest to strongest if you are serving cheese as a course. Lay out your cheeses with your mildest cheese at twelve o’clock on the plate, and place the rest of the cheeses – mildest to strongest – clockwise, down and around. Your mildest cheese will end up next to your strongest cheese, if you have a sizable cheese plate. Blues are almost always the strongest cheeses on the plate, followed by washed rind cheeses.
Add accompaniments. Other foods can intensify and even change the flavor of cheese. Serve cheeses with a variety of accompaniments like toasted nuts, quince paste (membrillo), slices of pear or apple, dried fruits, wine jelly, Italian mostarda, fig cake, or date cake (and any number of other treats available today). Crackers are good if they are to be used as a palate cleanser, but bread is far more interesting as a vehicle for cheese. Try a bread with nuts and fruits, like a pecan-raisin loaf or cranberry-walnut bread.
Pick a drink to go with it. Water is nice, but wine is finer. If you are serving cheese at the end of the meal, the last wine you serve with the entrée can be served with dessert if you don’t want to fuss too much. You can also choose a wine to pair with your cheese course, if you really want to create a dazzler (ask your cheesemonger for advice if you have a broad range of cheeses). With strong blues, nothing beats dessert wines like Port, Tawny Port, Muscat, late harvest Zin, Sauternes, etc. Milder cheeses can be overwhelmed by syrupy dessert wines, so avoid them if you are not serving strong cheeses.
Relax and enjoy. Cheese courses should be fun and eye-opening. Don’t stress. If you don’t want to do the work, your cheesemonger will be more than happy to help you out.

I find it’s also good on a smaller scale if you want to go all out for a little “me” time and want to spoil yourself or the small cheese plate can also be useful for a romantic dinner for two.

Peace. Shandy.

2. Drink as much eggnog as you can. And quickly. it’s rare. You can’t find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It’s not as if you’re going to turn into an eggnog-alcoholic or something. It’s a treat. Enjoy it. Have one for me Have two. It’s later than you think. It’s Christmas!

3. If something comes with gravy, use it. That’s the whole point of gravy. Gravy does not stand alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.

4. As for mashed potatoes, always ask if they’re made with skim milk or whole milk. If it’s skim, pass. Why bother? It’s like buying a sports car with an automatic transmission.

5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other people’s food for free. Lots of it. Hello?

6. Under no circumstances should you exercise between now and New Year’s. You can do that in January when you have nothing else to do. This is the time for long naps, which you’ll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.

7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa, position yourself near them and don’t budge. Have as many as you can before becoming the center of attention. They’re like a beautiful pair of shoes. If you leave them behind, you’re never going to see them again.

8. Same for pies. Sweet Potato. Apple. Pumpkin. Mincemeat. Have a slice of each. Or if you don’t like mincemeat and pumpkin , have two apples and one sweet potato. Always have three. When else do you get to have more than one dessert? Labor Day?

9. Did someone mention fruitcake? Granted, it’s loaded with the mandatory celebratory calories, but avoid it at all cost. I mean, have some standards.

10. One final tip: If you don’t feel terrible when you leave the party or get up from the table, you haven’t been paying attention. Re-read tips; start over, but hurry, January is just around the corner.

Remember this motto to live by:
“Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, body thoroughly used up, totally worn out and screaming “WOO HOO what a ride!”
Have a great holiday season!

I’m pretty sure there are many of you reading this blog who know someone who worked for BWIA I’m talking close friends or family So take the oppotunity to hail them out here. Let’s show them our appreciation today because in January it’ll be the end of an era!

I’d like to hail-up my Grandpa (mechanic) and my Auntie J. (ticket agent) both retired.

More shout-outs:

sweettrini said…
Well chile, I will sadly see BWee go because dey really did have de best “airplane” food. I am booked to fly outta JFK on the new Caribbean Airlines and I am hoping for de best. Actually as long as they bring ALL meh luggage, ah really doh care about anything else *typed with fingers and toes crossed* !! I hope by February any kink that they have with the transition will be worked out because after ticket and costume, ah cyah afford to have to find another last minute ticket nuh!!

5:49 PM

The TriniGourmet said…
my father was with bwee from his 20s to his 60s, his brother as well… they are not taking it well… lots of calls between the old schoolers… and a lot of using up of free flights

it’s a shame though, they treating people bad and the crappy new logo… looks like some kinda paper plane now … h

12:42 PM

Bagogyul said…
Shout Outs, to my Aunty M and Cousin…both work in the tobago sector. I’ll miss my connections within Bwee.
And I still have my silver bwee teaspoon from 10 years ago!

4:22 PM