"We love the things we love for what they are." ~ Robert Frost
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
We didn't have family dinner this week because one grandson had football practice and our son's family headed to the state fairgrounds with their camper for opening day of the State Fair on Thursday. They started the tradition a few years ago of renting a campsite on the fairgrounds for two nights, starting the night before opening day. With two young kids, it's great to be able to take a break then venture out again. Our son and grandkids stopped by to pick up camp chairs and check out our new patio… we love it!
RECIPE OF THE WEEK
Angela gave me some honey which she had freshly harvested with friends the day before for my birthday. So of course I had to figure out a special way to use it and found this simple and delicious appetizer cheese spread. You can't really see it clearly in the photo but the cheese log is covered with honey and the plate is floating with honey, sesame seeds and raspberries which combine beautifully with the goat cheese.
HONEY GOAT CHEESE LOG with sesame seeds and berries
- 1 goat cheese log (8.5-10.5 ounces)
- 1/2 cup roasted, salted sunflower seeds
- 1/3 cup honey
- 1 pint fresh raspberries, blackberries or blueberries
- Fresh mint leaves for garnish if desired
Press or roll goat cheese log in sunflower seeds, thoroughly covering cheese, including the ends. Arrange cheese on a serving platter with any remaining sunflower seeds. Drizzle with honey and sprinkle with berries. Serve immediately with assorted crackers.