Wednesday July 9
After all our meat-filled overindulgence at Lois and Jon's (THANKS, GUYS!!!), we had something a mite plainer when we got home. Just boiled up a batch of pasta (curly celentani) and slathered it with fresh chèvre made by a friend of ours who keeps her own goats on a farm in Kentucky. We won't say who, or which farm, as undoubtedly there are horrible tortuous laws against making goat cheese in anyplace but a factory, or without a license, or shipping it across state lines, or selling it. But it was a gift - so there.
All we did was warm the chèvre with butter in a pan, and loosen it with a little cream. The hot pasta was tossed in, and a shower of fresh chopped chives from the garden made it perfect. Trendy and locavore as it sounds, it reminded Barbara of a childhood comfort food, Lukschen mit Käse (which is NOT supposed to be sweetened, no matter what the Jewish food websites say).
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